Hot peppers. Salt. Vinegar. And patience. That’s all you need to earn bragging rights as the maker of the best hot sauce ever. Well, that with this handy recipe from chef Hugh Acheson.

Dense and savory, this bread recipe is shot through with cheddar cheese and plenty of green chiles for an inspired loaf of amazingness, New Mexico style.

Short on time but long on taco craving? These ancho pork and potato tacos take little fuss and even less time yet make a satisfying solution.

It’s sooooo easy to wake up or come home from work, fry some eggs and chorizo, and plop them on a tortilla. Sooooo ridiculously easy. Sooooo incredibly satiating.

Enchiladas that are offer something to please everyone, whether vegetarians or carnivores, including a simple yet spectacular green chile sauce.

We teach you how to make your own homemade adobo and then wield it to make your weeknight meals exponentially more enticing.

Relax with these crunchy-tender fish tacos filled with a kicky cabbage slaw and sweet-tart mango-banana salsa. Think flip-flops and a beer—all year long.

There are those people who feel a frozen margarita is a lesser margarita. We are not those people.

Choriqueso = chorizo (spicy Mexican sausage) + queso (Spanish for cheese) melted into a puddle in a skillet. Perfect for dipping.

Not your typical tacos, these beauties comprise gently spiced braised brisket that’s smattered with cabbage, pickled red onion, Cotija cheese, lime, and cilantro. Not your typical tacos. And boy are we thankful for that.

All the messy, smoky goodness of a backyard barbecue minus the messy, smoky backyard.

“I may never use store-bought sauce again.” That’s what folks are saying about this super simple Tex-Mex standby with a simple salsa verde that’s made from scratch. And so worth it.

Quick, easy, healthy, crowd pleasing, freezer-friendly morning grub that you can grab and go.

So lovely you’re not even going to notice that they’re vegetarian. But your guests will appreciate that fact. And you’ll appreciate the taste.

Mango guacamole. Don’t judge. Not until you’ve tasted just the sweet heat that comes from adding tropical fruit and habanero to classic guacamole.

Just slowly simmer some beef with ancho chiles and then pile the tender awesomeness atop crisped tortillas with black beans and pickled red onions and homemade hot sauce. Tasting is believing.

This breathtaking bowl of authentic Mexican-inspired magnificence is simple to make yet complex in taste with incredible depth of flavor and a noticeable but not overwhelming ancho heat.

Okay, so this fish taco isn’t exaaaaaactly like what we’ve experienced in Baja. But it’s close. Close enough. Maybe even better.

Because you really can’t go wrong tossing meat in a pot with beer.

Call it what you will, this cocktail is equal parts Mexican Bloody Mary, riff on a michelada, and a simple but satisfying tomato beer.