cinco de mayo

A little spicy, a little tangy, and a little less than an hour from start to table.

• Quick Glance
• 30 M
• 50 M
• 0

In Nahuatl, pozole means “make a big batch of this on the weekend and reheat during the week after soccer practice.” (Not really.)

• (4)
• 1 H, 10 M
• 2 H, 30 M
• 26

Despite this recipe having a cheater-like approach with a surprisingly short ingredient list and no waiting all day for it to be done, it tastes remarkably like the real deal. Swear.

• Quick Glance
• 25 M
• 1 H, 10 M
• 0

These red chile pork tamales are the real authentic Mexican deal. They taste like they were carefully crafted by the loveliest abuela imaginable. Here’s how to make them.

• (5)
• 1 H, 30 M
• 8 H, 30 M
• 30

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

• (3)
• 1 H
• 2 H
• 14

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

• Quick Glance
• 15 M
• 1 H, 30 M
• 0

Inspired by its Cuban cousin, this Mexican mojito is sexy and suave thanks to a smooooooth tequila.

• Quick Glance
• 5 M
• 5 M
• 2

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.

• (1)
• 15 M
• 1 H
• 4

Forget about pleasing the kids. These spicy little lovelies boast mango with a hint of lime. Certain to woo the sophisticate in you.

• (1)
• 15 M
• 20 M
• 4

No mere cocktail and not just dessert, this margarita granita falls somewhere blissfully, intoxicatingly in between. Yet is still as satisfying as if you’d had both.

• Quick Glance
• 15 M
• 11 H
• 0