Author: Jimmy Shaw
Author: Roberto Santibañez
Author: Priscila Satkoff
Author: Lindsay Landis
Author: Priscila Satkoff
Author: Melissa Roberts
These cinnamon-sugar dusted Mexican doughnuts are traditionally dunked in a cup of creamy hot chocolate.
Author: Jennifer Jones
Author: Jamie Deen
Author: Ryan Magarian
No offense to salsa, but come on, who doesn't love a gooey, cheesy bean dip, bubbling hot like lava from the broiler? If you're a chile head, you'll probably want to up the number of chiles and leave the...
Author: Gina Marie Miraglia Eriquez
Author: Cecilia Hae-Jin Lee
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
You can reheat this ooey-gooey dip in a skillet, or keep it warm in a fondue pot.
Author: Bon Appétit Test Kitchen
Author: Rhoda Boone
Author: Sergio Remolina
Author: Deborah Schneider
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.
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: Marcela Valladolid
Author: Lora Zarubin
Author: Ryan Magarian
These heavenly caramel-swirled brownies are the perfect wrap-up to your Cinco de Mayo celebration.
Author: Ree Drummond
Author: Deborah Schneider
Author: Rick Bayless
Author: Bon Appétit Test Kitchen
Author: Diane Morgan
Author: Bon Appétit Test Kitchen
Author: Zarela Martinez
Author: Bon Appétit Test Kitchen
Author: Marilyn Tausend
Author: Ivy Stark