“OMG!” “Not too spicy, eat-it-from-the-pot tasty.” “We loved it!” That’s what folks are saying about this unexpected and robust chili with its sweet heat.
This riff on carne adovada is a lazy cook’s dream come true. Red pork chili with layers of flavor? Yes, please. Set-it-and-forget-it comfort food.
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.