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Pork Volcánes al Pastor

Thinly slicing the pork and cooking it with plenty of marinade still clinging in a hot skillet yields the charred edges and deep flavor of traditional spit-roasted pastor.

Author: Rick Martinez

Enfrijoladas

Traditionally, enfrijoladas are made by dipping stale tortillas into leftover frijoles from the night before. They are also great topped with a fried egg, or with roasted vegetables instead of chorizo...

Author: Rick Martinez

Chile Braised Pork Shoulder Tacos

Author: Bon Appétit Test Kitchen

Chicken and Mushroom Quesadillas with Carrot and Mango Slaw

These delicious quesadillas are packed with flavor thanks to lightly spiced chicken, mushrooms, spinach, and Monterey Jack cheese. A tangy mix of cilantro, yogurt, and lime juice makes the perfect dipping...

Author: Katherine Sacks

Skirt Steak Fajitas

Author: Sheila Lukins

Beef Picadillo Puffy Tacos

Puffy Tacos: The Pride of San Antonio!

Author: Superica, Atlanta, GA

Roasted Beer and Lime Cauliflower Tacos with Cilantro Coleslaw

Grab beer and get to work. Just don't get sloppy 'til you're done cooking.

Author: by Michelle Davis

Grilled Cheese Tacos

Salty, smoky grilled halloumi is the star of this tasty, satisfying vegetarian option for the grill.

Breakfast Nachos

These nachos lend themselves to customization and are an excellent place to use up little bits of leftovers (extra black beans, crumbled sausage or bacon, roasted vegetables-or a random radish or extra...

Author: Julia Turshen

Chipotle Chicken and Cauliflower Tacos

At my house, I put all the fillings on the table and let everyone build their own tacos-they can choose their favorite combinations, so it's more fun and less fuss. To make these tacos meat free, simply...

Author: Donna Hay

"Nextover" Chicken Tacos with Quick Refried Beans

If you're following the #cook90 initiative and made Crispy Chicken and Potatoes With Cabbage Slaw, these tacos are a delicious and clever use of "nextovers" (what we call leftovers transformed into a new...

Author: David Tamarkin

Grilled Fish Tacos

Originating in Baja California, fish tacos are now served along Mexico's coasts and in Southern California. But unlike the deep-fried versions that are so common, ours entails grilling meaty mahimahi for...

Author: Melissa Roberts

Chicken Burritos

Los Angeles: land of sun, fun, and burritos. Southern California's Mexican-influenced cuisine has the potential to be an all-out fat fest (cheese, sour cream) or a healthy mix of carbs (tortillas, beans)...

Skirt Steak Fajitas with Grilled Cabbage and Scallions

The vegetables should still have plenty of bite when you pull them off the grill; you want a mix of textures between the tender steak, crisp toppings, and soft tortillas.

Author: Josef Centeno

Indian Corn Pudding

Author: Terry Conlan

Potato, Greens, and Goat Cheese Quesadillas

Author: Bon Appétit Test Kitchen

Hummus Veggie Wraps

Recipe for vegetable hummus wraps.

Author: Catherine McCord

Korean Steak Tacos

Koreans celebrate the first one hundred days of life, so for my son, Hudson's, hundredth-day party, we had a bash with lots of Korean food. The next day, with my taste buds toned and thinking of the great...

Author: Curtis Stone

Quesadillas with Oaxacan Cheese and Squash Blossoms

Seek out a tortilleria for fresh corn tortillas if possible; it makes a difference.

Chicken and Vegetable Quesadilla

Author: Sheila Lukins

Ground Beef Tacos

Making a ground beef taco filling ain't rocket science. You just cook ground meat with Tex-Mex seasonings. This recipe is a little spicy, but feel free to skip the serranos and substitute a packaged taco...

Author: Robb Walsh

Chicken Tostadas

Once a way to make use of stale tortillas (by toasting and/or frying them), tostadas are so good that it wasn't long before people simply started using fresh tortillas. After biting into these layers of...

Author: Shelley Wiseman

Easy Chicken Tortilla Soup With Bean and Cheese Nachos

This weeknight-friendly soup inspired by the Mexican classic is enriched by the flavor of smoky chipotles, brightened by lime, and ready in just 22 minutes.

Author: Rhoda Boone