Almost as good as cramming tacos from a street cart in your piehole late at night with pork juice dripping from your elbow.
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.
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.
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.)
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.
Fried Avocado Dippers
What’s not to love about crispy fried avocado wedges dipped in garlicky chipotle mayo?
A variation on our favorite Mexican cocktail, this long margarita includes tequila, Cointreau, and lime soda.
Instant Pot Sopa Seca with Chorizo and Black Beans
It’s everything we love about sopa seca, from the toasted spaghetti to the spicy tomato sauce, made easier and more convenient with a multicooker.
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.
Garlic, Chile, and Cumin Roast Chicken
Chicken pieces marinated in a smoky, chile-infused paste makes for a perfectly spiced, divinely delish dinner. And the leftovers are incredible, too.
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 ~ 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
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!
Sheet Pan Taco Bake
Taco meets casserole in this clever and crowd-pleasing approach to perfectly seasoned tacos.
A little pile of tasty meat cushioned by a warm tortilla and electrified by a little salsa. Life is good.
Roast Chicken with Ancho Chile Rub
Roast chicken for Sunday lunch is a tradition in many cultures. This Mexican version is gently spiced and makes a terrific meal. Pass the chips!
Summer posole cravings are satisfied with this cooling summer riff on the classic Mexican soup that we simply can’t stop wanting yearround.
Got chile sauce? Corn tortillas? Cheese? Sour Cream? Limes? Fantastic. Then you’ve got the makings for some of the easiest enchiladas ever.
Inspired by its Cuban cousin, this Mexican mojito might even be sexier and suaver thanks to that bad boy, smooth tequila. Buena onda, indeed.
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.