Author: Ryan Magarian
Author: Priscila Satkoff
Author: Jill Silverman Hough
These cinnamon-sugar dusted Mexican doughnuts are traditionally dunked in a cup of creamy hot chocolate.
Author: Jennifer Jones
Author: Diane Rossen Worthington
These cheese-stuffed corn tortillas, baked under a blanket of warming pinto beans and topped with tangy sour cream, are the perfect post-holiday breakfast.
Author: Luis Miguel López Alanís
Author: Melissa Roberts
If the poblanos aren't hot enough, add some chopped jalapeños to the salsa verde. Garnish enchiladas with fresh avocado slices and drizzle with crema mexicana (a nutty cultured cream available at some...
Author: Lena Cederham Birnbaum
Author: Rhoda Boone
Author: Diane Morgan
Author: Diane Rossen Worthington
Author: Priscila Satkoff
Author: Jimmy Shaw
Permission to lick the spoon when you're finished-granted! This Tres Leches Cake is absolutely to die for, and we've got the recipe right here.
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
You can reheat this ooey-gooey dip in a skillet, or keep it warm in a fondue pot.
Author: Bon Appétit Test Kitchen
These heavenly caramel-swirled brownies are the perfect wrap-up to your Cinco de Mayo celebration.
Author: Ree Drummond
Author: Ryan Magarian
Author: Marcela Valladolid
Author: Jamie Deen
Author: Cecilia Hae-Jin Lee
Author: Deborah Schneider
Author: Deborah Schneider
Author: Lora Zarubin
Author: Ivy Stark
Author: Rick Bayless
Author: Susan Lasken
Author: Bon Appétit Test Kitchen
Author: Marilyn Tausend
Author: Sergio Remolina
Author: Zarela Martinez
This ingenious technique cooks the chicken in a purse with its own juices and a mix of spices. It slowly simmers the bird to a silky richness-an enticing side of chicken that we rarely see.
Author: Roberto Santibañez
Author: Bon Appétit Test Kitchen
Author: Sheila Lukins