You’re not going to believe how ridiculously quick and easy it is to toss together this flashy hot pink pickle.

This may seem an improbable melding of short ribs and anchos and red wine. Authentic Mexican? Nah. Worth making? Heck yeah.

This crazily creative departure from convention jumbles together scallops, jicama, peanuts, and pork rinds to stunning effect.

This roasted chiles recipe lends a smokey, indefinably authentic flavor to all manner of Mexican and Tex-Mex dishes. Here’s how to do it flawlessly.

A Mexican staple, this sauce of sorts is essentially fresh salsa that’s named, curiously, for a rooster’s beak.

A mango banana salsa recipe? It may sound odd, but with its mix of fruit, chiles, and onions, it’s sublime with fish tacos, chicken, even tortilla chips.

With its spark of lime juice and hint of heat, this slaw is the perfect side to steamed fish, pan-roasted chicken, pulled pork.

This Southwest chile cheese fondue is brimming with chile ingredients, cheese, and spices. This is a fondue with brio. Dip chorizo for a flavor blast.

For this Mexican-inspired recipe, mild tilapia fish fillets are rubbed with pepper, chili powder, cumin, and oregano. On the side is a lively salad.

Unlike traditional chiles rellenos, these are baked, not fried. But don’t hold that against them. Bet you can’t even tell the difference.

Flavored with Mexican spices and chiles and thickened with masa harina, this soupy stew from Deborah Madison is the real deal.