Masa labeled "masa preparada para tamales" often contains baking powder and salt, so don't add either if it does. Soak the husks three hours ahead or overnight.
In a world where chipotle is almost a supermarket staple, it's fair to say that authentic Mexican food has gone mainstream. And we couldn't be happier: We love the complex layering of flavors in real Mexican...
Author: Jeanne Thiel Kelley
Author: Roberto Santibañez
Author: Tom Gilliland
A California classic, these tacos rely on quality fish-and a boost from a dry rub-to set them apart. Buy the best seafood you can find, and serve the extra pico de gallo with chips.
Author: Tom Gilliland
Author: Rhoda Boone
Author: Lourdes Castro
Instead of being baked in one large dish, this version of the traditional Latin dessert is made in individual ramekins.
Author: Martha Holmes
Who needs meat? The cumin-scented black bean filling is hearty, satisfying, and incredibly easy to prepare. Round out the meal-and get a complete protein-by adding Mexican rice.
Author: Bon Appétit Test Kitchen
Author: Roberto Santibañez
Author: Marilyn Tausend
Author: Bon Appétit Test Kitchen
Author: Zarela Martinez
Mexican crema and Monterey Jack are blended here to create an almost impossibly creamy quiche. The strips of roasted poblano chile floating on top of the custard make for a beautiful savory pie, great...
Author: Tom Gilliland
You can use fresh, frozen, or canned corn to make this easy corn and black bean salsa. It's a perfect year-round dip or side for tacos, nachos, and more!
(Chayotes Fritos) A hard, green, mild squash, the chayote is another wonderful plant native to Mexico. The beauty of the chayote is that it takes on the flavor of whatever seasoning it's cooked in. Serve...
Author: Cecilia Hae-Jin Lee
Author: Robb Walsh
Author: Rick Bayless
Author: Rebecca Rather
Author: Shelley Wiseman
Author: Roberto Santibañez
Author: Diane Rossen Worthington
Author: Tom Gilliland
This is a spicy yet balanced salsa for green sauce lovers.
Author: Rhoda Boone
Author: Nina Simonds
Author: Marian Burros
Author: Cecilia Hae-Jin Lee
Learn the classic recipe for a margarita on the rocks, a refreshing cocktail made with high quality tequila.
Author: Ian Knauer
Super-flavorful (and super-easy) homemade fresh chorizo and crispy hash brown potatoes take these tasty breakfast tacos to the next level.
Author: Rhoda Boone
Author: Diana Barrios Treviño
Author: Reed Hearon
If you're looking for a near-instant potluck contribution, you just struck pay dirt. It would be tough to make this recipe any simpler-unless you left out the beans. A little chopping, some liquid measure,...
Author: Pableaux Johnson
Author: Bon Appétit Test Kitchen
Author: Jill Silverman Hough