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Chicken Mole

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

Green Chile Chicken Tamales (Tamales con Salsa Verde y Pollo)

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.

Corn Pudding

Author: Tom Gilliland

Grilled Mahi Mahi Tacos

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.

Creamy Jalapeño Sauce

Author: Rhoda Boone

Fried Chayote Squash

(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

Classic Flan

Instead of being baked in one large dish, this version of the traditional Latin dessert is made in individual ramekins.

Author: Martha Holmes

Crab Tostadas

Author: Lourdes Castro

Hurry up Black Bean Dip

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

Fish Tacos

Author: Lourdes Castro

Chicken in Mole, Puebla Style

Author: Tom Gilliland

Cheese and Chile Quiche

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...

Carnitas: Braised and Fried Pork

Author: Roberto Santibañez

Cornmeal Tamales

Author: Robb Walsh

Tomatillo Chipotle Salsa

Author: Bon Appétit Test Kitchen

Tomatillo Salsa with Serranos

This is a spicy yet balanced salsa for green sauce lovers.

Author: Rhoda Boone

Crispy Black Bean Tacos with Feta and Cabbage Slaw

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

Frijoles de la Olla

Author: Marilyn Tausend

Spicy Black Beans with Chorizo and Chipotle Cream

Author: Diane Rossen Worthington

Mexican Chocolate Cake

Author: Rebecca Rather

The Classic Margarita

Learn the classic recipe for a margarita on the rocks, a refreshing cocktail made with high quality tequila.

Red Snapper Veracruzana

Author: Marian Burros

Chicken Tamales with Tomatillo Cilantro Sauce

While tamales are one of Mexico's most famous street foods, they are also one of its most popular party foods, which is fitting since a tamal is packaged like a small gift waiting to be unwrapped. The...

Author: Lourdes Castro

Green Mole with Pork

Author: Zarela Martinez

Los Barrios Salsa

Author: Diana Barrios Treviño

Chile Braised Pork Shoulder Tacos

Author: Bon Appétit Test Kitchen

Tres Leches Cake

A mixture of three milks and a shot of rum disappears before your eyes as it soaks into a cinnamon-scented sponge cake. Your reward? An extemely moist cake with an addictively sweet taste.

Fresh Green Salsa (Salsa verde cruda)

Author: Roberto Santibañez

Cactus Fruit Cocktails

Author: Cecilia Hae-Jin Lee

Tortilla Casserole with Turkey

Author: Tom Gilliland

Creamy Queso With Chorizo

In defense of Velveeta: Its texture is supreme in a queso recipe like this one. Chorizo boosts the savory, smoky flavor.

Author: Josef Centeno