Cinco de Mayo

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

A slow-cooker riff on Mexican posole that has a lot of the same complexity as the classic minus all the tending and stirring on the stovetop. Still certain to satisfy.

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

A dreamy, creamy, pretty-in-pink dessert that casts everyone's favorite berry in a starring role.

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.

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.

Fried dough in any incarnation is something to get excited about. Though we're sorta partial to this particular cinnamon sugar-coated awesomeness.

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

A taco extravaganza that's one part classic Mexican cooking, two parts slightly unconventional toppings, and all parts surprisingly simple to toss together.

We're hearing a lot about how easy and insanely delicious this classic Mexican pork stew is. And how loved ones are clamoring to leftovers to work the next day. Sounds like a keeper to us.

Does it get any better (or more like you're vacationing south of the border) than grilled corn slathered with lime mayo, cheese, cilantro, and hot sauce? Nah.

Slightly tart and eminently easy, this tomatillo sauce makes ample so you can stash some in the fridge for later. Cook once, eat twice.

A simple, clean break from tradition, this margarita eschews cloying Cointreau in lieu of a splash of sweet agave.

"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.

This Mexican chicken soup is authentic Yucatan fare that's simply broth, avocado, lime, tortilla, and rice. The sum is far more than the parts. And it's comforting as heck.

Inspired by Mexican street fare, this corn on the cob tempers smoky chipotle with the tang of lime and the sweetness of butter.

Chorizo eggs Benedict. It's essentially eggs and Hollandaise and chorizo and it tastes like a superlative Spanish homage to a breakfast classic.

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.

Steak marinated in beer and spices, grilled to juicy magnificence, and piled atop lightly charred tortillas. Beats plain old ground beef tacos, eh?

Better than any packaged taco kit you'll ever find in any store anywhere. Try them and see for yourself.