Cinco de Mayo

With barely any effort, you can turn out terrific taco-ready barbacoa—that's uber tender shredded meat infused with a hint of heat.

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

The customary morning-after equivalent of a Bloody Mary in Mexico—except this is lighter, less tomato-y, and all around lovelier.

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

A little something dark and decadent to swoon over on a sultry summer afternoon. A little cinnamon- and cayenne-laced chocolate and cream never hurt anyone.

Essentially eggs scrambled with chips (or day-old tortillas) and salsa, chilaquiles is equally enticing in the a.m. as the p.m., with a cup of hot joe or a bottle of cold cerveza.

This mole recipe is know as mole verde, and is bright with cumin, oregano, onion, tomatillos, garlic, jalapenos, cilantro, and epazote. If there's mole, there's a party.

This concoction of hot milk and Mexico's incomparable chocolate is whipped into a frenzy with a milinillo--Mexico's unplugged answer to the immersion blender.

Inspired by its Cuban cousin, this Mexican mojito might even be sexier and suaver thanks to that bad boy, smooth tequila. Buena onda, indeed.

Finally a steak taco recipe that let's you determine whether you want it with a little or a lotta heat. Just how much is entirely up to you.

Part tart, part sweet, and part party-riffic, this summer quencher is ideal for backyard or front porch sipping. Bottoms up.