Mexican

An insanely satiating comfort food fix that's as quick and easy as it is inexpensive. Refried beans and cheese atop toast with pico de gallo. Wish we'd known about this a loooong time ago.

The customary morning-after equivalent of a Bloody Mary in Mexico—except this is lighter, less tomato-y, and all around lovelier.

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.

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.

This mole recipe is know as mole verde, and is bright with cumin, oregano, onion, tomatillos, garlic, jalapenos, cilantro, and epazote. If there's mole, there's a party.

This concoction of hot milk and Mexico's incomparable chocolate is whipped into a frenzy with a milinillo--Mexico's unplugged answer to the immersion blender.

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

Sopes are traditional Mexican appetizers made from the same dough used for tortillas. Shaped into small boats, they're filled with meat, cheese, or salsa.