The craving for chorizo is just as evident in its adopted home of Mexico as it is in its original home of Spain, and in both countries the cuisine would be unimaginable without the sausage. The main difference...
Author: Marilyn Tausend
Take fried fish, break it up, and douse it with lime juice, Worcestershire sauce, chiles, and cilantro, and you have an incredible jumble of textures and flavors. Because you hack the fish into bits, there's...
Author: Roberto Santibañez
Author: Tina Miller
Author: Marcela Valladolid
Author: Bruce Aidells
Author: Bon Appétit Test Kitchen
Author: Amy Finley
Serranos provide the heat in this chunky guacamole that's great for Cinco de Mayo.
Author: Elizabeth L. Brown
Author: Anayanci Jiménez Ramírez
Author: Josef Centeno
Author: Jennifer Jones
Author: Rick Bayless
Author: Diana Barrios Treviño
Author: Bon Appétit Test Kitchen
Author: Tori Ritchie
This indispensable condiment adds tangy crunch and a bright pink note to your tacos.
An easy cocktail with tequila, jalapeño, agave nectar.
Author: Chad Robertson
Lots of Tex-Mex restaurants use bottled mole pastes from Mexico such as Doña Maria brand. Tricks of the trade include reconstituting the paste with chicken broth instead of water and boosting the flavor...
Author: Robb Walsh
Where a margarita is usually sweetened with orange liqueur, the Rosalita uses amaro instead. This frozen cocktail goes in the freezer before blending.
Author: Maggie Hoffman
Author: Ian Knauer
Author: Yvette Marquez-Sharpnack
Author: Leona Tiede
Author: Lourdes Castro
The key to crispy nachos is to limit the number of ingredients that go into the oven with the chips. These start with three essential ingredients: a dollop of homemade pinto bean dip, sliced jalapeños,...
Author: Rhoda Boone
Author: Jimmy Shaw
Smoky grilled vegetables-not a cloying amount of meat or cheese-rule here. Instead of embellishing the enchiladas with a complex (and time-consuming) Mexican pipián (pumpkin-seed sauce), cook a few customary...
Author: Ruth Cousineau
Author: Eric Werner
Author: Lourdes Castro
Author: Diane Rossen Worthington
Author: Marilyn Tausend