A cast-iron skillet filled with chilaquiles on a wooden cutting board with a block of queso fresco and half a jalapeno beside it.

Chilaquiles

Essentially eggs scrambled with chips (or day-old tortillas) and salsa, chilaquiles is equally enticing in the a.m. as the p.m., with a cup of hot joe or a bottle of cold cerveza.

  • (3)
  • 25 M
  • 25 M
  • 26
Wood bowl with tequila-lime chicken tacos, charred limes, radishes, sour cream

Tequila Lime Chicken Tacos

Chicken gets a little tipsy after being doused with tequila but is then given a cold shower in the form of a squeeze of lime and a cooling cilantro-chile mayo sauce.

  • Quick Glance
  • 25 M
  • 40 M
  • 0
Two enchiladas de mole poblano on a white plate, topped with thinly sliced white onion.

Enchiladas de Mole Poblano

This Mexican classic boasts a depth of flavor that’s second to none. We can completely understand why it’s reserved for special occasions.

  • Quick Glance
  • 2 H
  • 4 H
  • 5
A large blue Dutch oven filled with green chicken chili, topped with sliced jalapenos.

Green Chicken Chili

A little spicy, a little tangy, and a little less than an hour from start to table.

  • Quick Glance
  • 30 M
  • 50 M
  • 0
A white bowl of red pozole--a soup made with hominy, pork or chicken, and chiles

Red Posole ~ Pozole Rojo

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

  • (4)
  • 1 H, 10 M
  • 2 H, 30 M
  • 26
A white plate topped with huevos rancheros - crispy tortilla, fried eggs, fresh salsa, and Cotija cheese.

Huevos Rancheros

A comforting, satiating breakfast, lunch, or supper. The sort of sustenance that never, ever disappoints.

  • (1)
  • 30 M
  • 45 M
  • 4
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.

  • (1)
  • 35 M
  • 1 H, 20 M
  • 4
A deep roasting pan filled with shredded lamb barbacoa.

Lamb Barbacoa

Thanks to the welcome heat of both mezcal and habanero, this lamb becomes incredibly flavorful as it’s slowly coaxed to knee-wobbling tenderness.

  • Quick Glance
  • 1 H, 15 M
  • 10 H
  • 0
A white bowl filled with quick posole with pork topped with avocado with a lime wedge on the side.

Quick Posole With Pork

Despite this recipe having a cheater-like approach with a surprisingly short ingredient list and no waiting all day for it to be done, it tastes remarkably like the real deal. Swear.

  • Quick Glance
  • 25 M
  • 1 H, 10 M
  • 0
A jar of quick red chile adobo sauce with the lid and a spoon resting beside it.

Adobo Sauce

Perhaps best known as the earthy sauce bathing canned chipotle peppers, this Mexican staple is actually ridiculously versatile. And easy to make at home. Here’s how.

  • (3)
  • 15 M
  • 15 M
  • 21