You’re not going to believe how ridiculously quick and easy it is to toss together this flashy hot pink pickle.
Ancho Short Rib Tacos
This may seem an improbable melding of short ribs and anchos and red wine. Authentic Mexican? Nah. Worth making? Heck yeah.
Tacos with Sea Scallops and Jicama-Peanut Slaw
This crazily creative departure from convention jumbles together scallops, jicama, peanuts, and pork rinds to stunning effect.
Roasted Chiles
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.
Pico de Gallo
A Mexican staple, this sauce of sorts is essentially fresh salsa that’s named, curiously, for a rooster’s beak.
Mango-Banana Salsa
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.
Baja Cabbage Slaw
With its spark of lime juice and hint of heat, this slaw is the perfect side to steamed fish, pan-roasted chicken, pulled pork.
Southwest Chile Cheese Fondue
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.
Spice-Rubbed Tilapia with Mango Salad
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.
Rancho Gordo’s Chiles Rellenos
Unlike traditional chiles rellenos, these are baked, not fried. But don’t hold that against them. Bet you can’t even tell the difference.
Pinto Bean Soup with Red Chile and Cheese
Flavored with Mexican spices and chiles and thickened with masa harina, this soupy stew from Deborah Madison is the real deal.