Three corked vials of homemade hot sauce

Homemade Hot Sauce

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.

A loaf of no-knead Cheddar-chiles bread on a kitchen towel on a wire rack with two slices cut from it and knife resting beside it.

No-Knead Cheddar Chiles Bread

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.

Four ancho pork and potato tacos topped with cubed pork and potatoes, sliced radish, sour cream, and cilantro.

Ancho Pork and Potato Tacos

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.

Two chorizo breakfast tacos with potatoes, eggs, radish, chorizo, cilantro, and Cotija cheese on a white plate.

Chorizo Breakfast Tacos

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.

Four adobo marinated pork chops and several lime halves, some squeezed, on a wooden chopping block.

Adobo Marinated Pork Chops

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

A basket containing two Baja-style tempura fish tacos and some pickled vegetables, with a bottle of Pacifico on the side.

Baja-Style Tempura Fish Tacos

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.

A tall glass of frozen margarita with a salt rim and lime wheel beside a bowl of chips and guacamole

Frozen Margarita

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

A cast-iron skilled filled with choriqueso, a cheese dip topped with queso

Choriqueso

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

Three plates filled with shredded beef tacos--braised beef brisket, Cotija cheese, napa cabbage, sour cream, red onions, and cilantro on charred corn tortillas

Shredded Beef Tacos

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.

Two chicken enchiladas with green sauce in a black shallow bowl with cubed avocado, sour cream, cilantro, and a lime half.

Chicken Enchilada with Green Sauce

“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.

An assembled breakfast burrito with a bowl of salsa on the side

Breakfast Burritos

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

A basket of black bean taquitos with lime halves and hot sauce on the side.

Black Bean Taquitos

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.

A blue bowl filled with the components of mango guacamole, with a bunch of cilantro, halved limes, and a fork on the side.

Mango Guacamole

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.

Two shredded beef tostadas topped with beans, beef, and pickled onions.

Beef Tostadas

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.

Three blue bowls filled with ancho chile soup on a wooden table.

Ancho Chile Soup

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.

Two glasses filled with Mexican blood Mary, some lime wedges, a mostly empty bottle of Corona, and a bottle of Tabsco on its side.

Mexican Bloody Mary

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