This Mexican carnitas recipe is authentic braised and fried pork that's fall-apart-tender pork goodness ready for tacos.
The customary morning-after equivalent of a Bloody Mary in Mexico—except this is lighter, less tomato-y, and all around lovelier.
Slightly tart and eminently easy, this tomatillo sauce makes ample so you can stash some in the fridge for later. Cook once, eat twice.
Who needs those spice packets? There's ample zing in these slightly citrusy tacos to be both sassy and sophisticated.
Essentially eggs scrambled with chips 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.
"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.
Enchiladas that are not for the eminently indecisive, these offer you options galore--chicken, black bean, or some of each--tucked in a tortilla and smothered in sauce.
Forget about pleasing the kids. These spicy little lovelies have boast mango with a hint of lime and are sure to woo the sophisticate in you.
All the messy, smoky goodness of a backyard barbecue minus the messy, smoky backyard.
Easy, authentic, and awesome any time of day, whether accompanied by steaming hot coffee or cold cerveza.
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.
With barely any effort, you can turn out terrific taco-ready barbacoa—that's uber tender shredded meat infused with a hint of heat.
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.