Mexican

A bowl of pork, avocado, and hominy in a red broth on a cutting board with tortilla chips.

Slow Cooker Pork Posole

A slow-cooker riff on Mexican posole that has a lot of the same complexity as the classic minus all the tending and stirring on the stovetop. Still certain to satisfy.

Two wrapped tamales on top of an open corn husk.

Red Chile Pork Tamales

These red chile pork tamales are the real authentic Mexican deal and taste like they were carefully crafted by the loveliest abuela imaginable. Here’s how to make them.

Two white bowls filled with red posole with pieces of tortilla and lime wedges on the side.

Red Chicken Posole

In Nahuatl, pozole means “make a big batch of this on the weekend and reheat during the week after soccer practice.” (Not really.)

An assortment of day of the dead cookies on a dark background.

Day of the Dead Cookies

These sugar skull cookies are classic Day of the Dead (Dia de los Muertos) treats, but work for Halloween, too.

A highball filled with a long margarita, ice, a lime wedge, and a dish of chili salt for rimming on the side

Long Margarita

A variation on our favorite Mexican cocktail, this long margarita includes tequila, Cointreau, and lime soda.

Chicken tinga in a bowl, flanked by bowls of toppings, crema, and cabbage slaw.

Chicken Tinga

Chicken tinga tacos are pretty great but when you add a dash of umami-filled fish sauce, you hit another level of flavor. Served with onions, avocado, salsa and more–they’re exceptional.

Coconut shrimp on a big sheet of paper towel with a glass bowl of mango habanero salsa.

Coconut Shrimp

Two types of coconut make these shrimp something to crave. Crispy, chewy, sweet, and juicy, they make a perfect appetizer or entrée.

Day of the Dead bread on a plate, 2 with sugar and 2 with white sesame seeds, beside a cup of Mexican hot chocolate and a sugar skull.

Day of the Dead Bread ~ Pan de Muerto

Mexican Day of the Dead is a sweet celebration of those who have gone before us as well as an enticement for them to come back for a day or two to celebrate with us.

Pibil-style pork ribs on sheets of parchment paper with a bowl of habanero salsa next to it.

Pibil-Style Pork Ribs

Here’s a sweet little recipe for Pibil-style ribs–less work than a traditional full pig but with all of the taste. Roll up your sleeves and pass the napkins!

A cut sheet pan taco bake in a rimmed sheet pan topped with pico de gallo and sour cream.

Sheet Pan Taco Bake

Taco meets casserole in this clever and crowd-pleasing approach to perfectly seasoned tacos.

Carnitas Tacos

A little pile of tasty meat cushioned by a warm tortilla and electrified by a little salsa. Life is good.

A ceramic bowl filled with posole salad, including hominy, crispy pork, cabbage, radish, pepitas, and cilantro.

Posole Salad

Summer posole cravings are satisfied with this cooling summer riff on the classic Mexican soup that we simply can’t stop wanting yearround.

A white casserole dish partially filled with cheese enchiladas, garnished with cilantro, cheese, and crema.

Cheese Enchiladas

Got chile sauce? Corn tortillas? Cheese? Sour Cream? Limes? Fantastic. Then you’ve got the makings for some of the easiest enchiladas ever.

A glass of Mexican mojito with lime slices floating in it and a mint sprig garnish.

Mexican Mojito

Inspired by its Cuban cousin, this Mexican mojito might even be sexier and suaver thanks to that bad boy, smooth tequila. Buena onda, indeed.

Four Mexican chocolate pops in colored bowls in a tray of ice.

Mexican Chocolate Pops

A little something dark and decadent to swoon over on a sultry summer afternoon. A little cinnamon- and cayenne-laced chocolate and cream never hurt anyone.

A person assembling a pork taco in a corn tortilla with a bowl of roast pork, a bowl of salsa, and a dish of sliced radishes on the table.

Pork Tacos

Almost as good as cramming tacos from a street cart in your piehole late at night with pork juice dripping from your elbow.