Author: Dora Moel
This smoky chipotle and tomatillo salsa is an excellent dip for crudités, tortilla chips, or tamales. Use more chiles for a spicier salsa.
Author: Zarela Martinez
Author: Dora Moel
I long for tamales de elote. But our Mexican corn cannot be swapped with US sweet corn, so this tamale recipe uses regular masa with sweet corn added.
Author: Zarela Martinez
Author: Dora Moel
Author: Luis Miguel López Alanís
Author: Ana Garcia
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
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: Anayanci Jiménez Ramírez
Author: Dora Moel
Author: Ana Garcia