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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

My Favorite Mexican Casserole

For those of you who may not know, the tortilla chips form a crispy crust on the bottom of the casserole. An easy Mexican Casserole recipe.

Jalapeño and Lime Marinated Skirt Steak Tacos

A spicy, tangy marinade helps tenderize this flavorful cut of meat that's perfect for tacos.

Author: Rhoda Boone

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.

Vegetarian Three Bean Chili

Achieve all the flavors of slow-simmered chili in just 30 minutes with the help of a few pantry staples.

Author: Rhoda Boone

Chilaquiles Verdes

Author: JoAnn Cianciulli

Layered Chicken Enchiladas with Tomatillo Cilantro Sauce

The tortillas and filling are layered (instead of rolled) to reduce prep time.

Fish Tacos

Author: Lourdes Castro

Slow Cooker Chipotle Orange Pork Tacos

You can serve this warmly spiced, slow-cooked pork in its entirety for a crowd, or treat it as a "nextover" and turn the extra servings into a brand-new dinner later in the week.

Author: Anna Stockwell

Grilled Chicken Tacos

Chicken breasts aren't the only cut sold skinless and boneless. Thighs are, too. They're fattier than breasts, which means they're more flavorful; plus, they're less expensive. Put them to work in any...

Author: Alison Roman

Tortillas de Harina (Flour Tortillas)

If you ever have a fresh warm flour tortilla made properly, you'll understand why they're so revered in northern Mexico. Pork lard gives the best results.

Author: Danny Mena

Homemade Corn Tortillas

To make the best homemade tortillas, try this double-flip method. Wrap these corn tortillas in a clean kitchen towel and keep at at room temperature.

Author: Pati Jinich

Chipotle Black Bean Burritos

Serve with: Shredded lettuce and radishes tossed with lemon vinaigrette, and Spanish rice. Dessert: Lime sherbet.

Cinnamon Sugar Crisps

Think of this as Mexican toast.

Skillet Chicken and Zucchini Enchiladas with Tomatillo Sauce

A recipe for quick-cooking chicken and zucchini enchiladas.

Author: Rhoda Boone

Pork Enchiladas Rojas

If you can't find guajillo chiles, use New Mexico or Californian chiles, and for moritas, try chipotle chiles in adobo.

Author: Rick Martinez

The Great After Thanksgiving Turkey Enchiladas

An easy Turkey Enchiladas recipe that is great for after Thanksgiving.

Chile Braised Pork Shoulder Tacos

Author: Bon Appétit Test Kitchen

Tostadas with Eggs, Black Beans, and Chorizo

Author: María A. Alvarado-Gómez

Crusted Chicken and Black Beans

Author: James Villas

Fresh Taco Salad with Creamy Avocado Lime Dressing

This vegetarian version of Mexican take-out taco salad contains crisp romaine and peppery arugula tossed in a creamy, intentionally zippy avocado-lime dressing. Chili-flavored quinoa, black beans and crispy...

Author: Kathryne Taylor

Pork Volcánes al Pastor

Thinly slicing the pork and cooking it with plenty of marinade still clinging in a hot skillet yields the charred edges and deep flavor of traditional spit-roasted pastor.

Author: Rick Martinez

Roasted Beer and Lime Cauliflower Tacos with Cilantro Coleslaw

Grab beer and get to work. Just don't get sloppy 'til you're done cooking.

Author: by Michelle Davis

Steak Picadillo Soft Tacos

Author: Bon Appétit Test Kitchen

Huevos Rancheros in Tortilla Cups

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

Portobello and Poblano Enchiladas

Portobello mushrooms add hearty flavor to these creamy vegetarian enchiladas. Since poblano chiles vary in spiciness, use a milder chile, such as Anaheim, if you prefer a dish with less kick.

Author: Katherine Sacks


Traditionally, enfrijoladas are made by dipping stale tortillas into leftover frijoles from the night before. They are also great topped with a fried egg, or with roasted vegetables instead of chorizo...

Author: Rick Martinez