Recipes for traditional Mexican classics, as well as Mexican-American and Mexican-inspired dishes.
Grilled peaches drizzled with a tequila-honey sauce infused with Aleppo pepper and a punch of lime. It’s like a party for your peaches! (And for you, of course.)
Watermelon and lime blended into a frosty-cold dessert that’s simple to make, and sophisticated enough for any dinner party. (Double win!)
Melty, gooey cheese, with roasted poblanos. Scooped into a warm tortilla and topped with salsa and other goodies, you can think of queso fundido as a vegetarian taco option (but it’s more likely you’ll just think of it as heaven).
A brothy Mexican-style bean soup with cubed steak, chicken, pork or turkey, so you can give your leftovers some love.
Hot chocolate sweetened with Mexican piloncillo sugar and spiked with Ceylon cinnamon to evoke Mexican champurado, the classic chocolate atole beverage.
A frothy cup-full of ancient ingredients and traditions, made “from scratch” in this recipe with easy-to-find ingredients from any grocery store.
How to make Mexican hot chocolate from disks of store-bought Mexican chocolate.
Chicken, avocados, tomatoes and cilantro rolled up with a black bean spread. Simple-but-fun recipe kids can make for their own lunches.
Frozen ice pops made from hibiscus-mint syrup blended with lime juice, frozen into a sweet summer treat.
Ice pops made with semisweet chocolate, Aleppo pepper, Mexican piloncillo sugar, cinnamon and cream. Chocolaty and slightly spicy, with a cinnamon twist.
A classic Mexican breakfast that will stop you in your tracks. A lightly fried corn tortilla topped with flavorful beans, an egg and salsa de molcajete.
Salsa made from garlic, roasted tomatoes and serrano chiles, ground together in a molcajete (mortar and pestle) and served warm.
Burgers stuffed with melty cheese on the inside and topped with chiles, grilled onions, avocados and crunchy cilantro-cabbage. Get ready to party!
Make your own soda, naturally carbonated and tinted red from hibiscus leaves steeped with lime.
Traditional Mexican caramel sauce made from goat's milk. Surprisingly simple to make - drizzle it over fruit or Mucho Mango Tart, spread it on toast or between the layers of a cake, stir it into your coffee or just eat it with a spoon.
Miles of mangoes and flaky puff pastry make for a fairly simple but impressive dessert, especially when topped with homemade Cajeta de Leche.
Beer-simmered seasoned ground beef and refried beans rolled into a burrito with cheese and herbs. You can make it ahead and freeze it. Or heck, just eat it now.
Fish marinated in lime juice and tossed with chiles, onions, tomatoes, avocados and orange juice.
Classic Mexican side, dip for chips, or ingredient for tostadas or burritos. (And please don't call it junk food.)
Shredded chicken, chiles and beans wrapped in a flour tortilla, then smothered with enchilada sauce.
Cool, fizzy and refreshing drink, perfect for a summer day. Or any day. Add a little gin for a grownup twist.
An all-guajillo chile sauce for enchiladas.
Guaranteed to disappear the minute it's served. Check out the recipe notes for tips on how to achieve guacamole awesomeness in your kitchen.
Vegetables layered with corn tortillas, roasted chiles, pureed tomatoes, Mexican crema and a little shredded chicken. Serve with beans or refried beans.
Crispy tortilla topped with creamy beans, cool avocados and crunchy, spicy Pico de Gallo make a casual dinner, lunch or snack everyone will love.
Crispy fried tostadas with hot, creamy beans and crunchy cold toppings. Like a gourmet party-salad on an edible plate - easy and delicious casual dinner, lunch or snack.
Roasting peppers not only cooks the pepper, but also gives it a nice smoky flavor and allows you to remove the skin. This authentic method is perfect for any dish calling for roasted peppers or chiles.
Tacos filled with grilled summer veggies for your next party - or for dinner tonight.
Tomatillos and chiles roasted together and blended with onions and cilantro. This green salsa is cool, crisp, spicy and a little tangy, perfect on tacos or tostadas, or dolloped on fried or scrambled eggs.
Quick and easy way to cook corn on the grill.
Classic Mexican shredded meat, slow steam-roasted until it's falling off the bone for one of the best tacos you will ever have. Served with its own braising juices as a soup. Made here with lamb (see notes for substitutions).
Quesadilla stuffed with squash blossoms, mushrooms, tomatoes, serrano chile and cilantro.
A simple ground beef and macaroni casserole Infused with the flavors of the Sonoran Desert, topped with melty cheese and the crunch of breadcrumbs.
Chocolate pudding with a hint of chile and cinnamon for a delicious twist. Perfect for any Mexican celebration, or anytime you're in the mood to take chocolate in an interesting new direction.
One of the simplest things you'll ever make. And also drop-dead delicious. (How is that possible?)
A slow-simmering pot of pinto beans, super-simple, made in the Mexican style. Eat them with tortillas as a light meal, or as a side. Or use them as a soup ingredients, or to make refried beans.
Turn leftover Thanksgiving turkey into Arizona-style red enchiladas.