facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

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.

Corn Pudding

Author: Tom Gilliland

Creamy Jalapeño Sauce

Author: Rhoda Boone

Carnitas: Braised and Fried Pork

Author: Roberto Santibañez

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

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

Chicken in Mole, Puebla Style

Author: Tom Gilliland

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

Cornmeal Tamales

Author: Robb Walsh

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...

Tomatillo Chipotle Salsa

Author: Bon Appétit Test Kitchen

Frijoles de la Olla

Author: Marilyn Tausend

Green Mole with Pork

Author: Zarela Martinez

Spicy Black Beans with Chorizo and Chipotle Cream

Author: Diane Rossen Worthington

Mexican Chocolate Cake

Author: Rebecca Rather

Salsa Baked Goat Cheese

Author: Rick Bayless

Tomatillo Salsa with Serranos

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

Author: Rhoda Boone

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

Los Barrios Salsa

Author: Diana Barrios Treviño

Cactus Fruit Cocktails

Author: Cecilia Hae-Jin Lee

Tortilla Casserole with Turkey

Author: Tom Gilliland

Red Snapper Veracruzana

Author: Marian Burros

Corn and Black Bean Salsa

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!

Fish Tacos

Author: Lourdes Castro

Avocado Tomato Salsa

Author: Nina Simonds

Steak Picadillo Soft Tacos

Author: Bon Appétit Test Kitchen

Breakfast Tacos with Homemade Chorizo, Crispy Potatoes, and Egg

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

Fresh Green Salsa (Salsa verde cruda)

Author: Roberto Santibañez


Author: Ian Knauer

The Classic Margarita

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