Author: Susan Lasken
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: Jimmy Shaw
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
Author: Tina Miller
Author: Bon Appétit Test Kitchen
Author: Tori Ritchie
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
Serranos provide the heat in this chunky guacamole that's great for Cinco de Mayo.
Author: Elizabeth L. Brown
Author: Josef Centeno
Author: Bon Appétit Test Kitchen
Author: Bruce Aidells
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: Amy Finley
Author: Marcela Valladolid
Author: Bon Appétit Test Kitchen
Author: Ian Knauer
Author: Diana Barrios Treviño
Author: Rick Bayless
Author: Anayanci Jiménez Ramírez
Author: Jennifer Jones
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
An easy cocktail with tequila, jalapeño, agave nectar.
Author: Chad Robertson
Author: Lourdes Castro
This indispensable condiment adds tangy crunch and a bright pink note to your tacos.
Author: Yvette Marquez-Sharpnack
Author: Leona Tiede
Author: Diane Rossen Worthington
Watch out: These crispy, spicy avocado fries are addictive! Especially when dunked in a yogurty dipping sauce.
Author: Jennifer Iserloh
Author: Marilyn Tausend
Author: Lourdes Castro
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: Lourdes Castro
Author: Eric Werner