Author: Diane Morgan
This vegan Southwestern take on lasagna comes from health expert Dr. John McDougall.
Author: Dr. John McDougall
Seek out a tortilleria for fresh corn tortillas if possible; it makes a difference.
Author: Catherine McCord
Serve this meatless main-made by frying torn-up tortillas or tortilla chips with eggs, tomatoes, and cheese-for breakfast or whenever you need an authentic Tex-Mex experience.
Author: Robb Walsh
Pork tacos al pastor may get the fame, but this fish al pastor, based on a version at Mexico City restaurant Contramar, deserves plenty of glory. A potent chile marinade adds lots of flavor before the...
Author: Rick Martinez
Author: Miriam Chandler
Author: Melissa Roberts
Author: Lisa Fain
Author: Carolynn Carreño
Author: Priscila Satkoff
Author: Deborah Schneider
Beets can stand up to a hard roast and plenty of spice. Their sweet earthiness and firm texture are ideal for making meatless chorizo. If beets aren't your thing, winter squash or another sweet root vegetable...
Author: Rick Martinez
These get our vote for the world's most enticing chicken tacos. Grinding the chicken yourself ensures that it's moist and flavorful, but if you buy it already ground, look for dark meat. Sliced radishes...
Author: Nils Bernstein
The inspiration for these handheld burritos came from those served at the Santa Fe Farmers Market, in New Mexico, where they are truly the early bird's reward.
Author: Wendy Giman
Author: Bon Appétit Test Kitchen
Author: Marge Perry
Spice-Rubbed Chicken and Vegetable Tacos with Cilantro Slaw and Chipotle Cream
Author: Jill Silverman Hough
Skip the mess of deep frying. Pumpkin seed- and panko-crusted fish stays extra crispy when baked on a cooling rack set over a baking sheet, which allows air to circulate around the pieces.
Author: Rhoda Boone
If you can't eat just one tortilla chip, this is the salsa of your dreams. It transforms chips into a nutty, saucy topping for Mexican-style street corn.
Author: Paola Briseño-González
Author: Bon Appétit Test Kitchen
The surging popularity of sandwich wraps and quick Mexican snacks like quesadillas has turned the flour tortilla, a staple once largely confined to northern Mexico, into something found in supermarkets...
Author: Lisa Fain
Author: Tina Miller
Take fried fish, break it up, and douse it with lime juice, Worcestershire sauce, chiles, and cilantro, and you have an incredible jumble of textures and flavors. Because you hack the fish into bits, there's...
Author: Roberto Santibañez
Author: Ricardo Muñoz Zurita
These pressure cooker enchiladas are all about the tortillas and the ancho chile sauce. Shredded chicken and cheese round out the Mexican-American favorite.
Author: Janet A. Zimmerman
The key to crispy nachos is to limit the number of ingredients that go into the oven with the chips. These start with three essential ingredients: a dollop of homemade pinto bean dip, sliced jalapeños,...
Author: Rhoda Boone
Author: Lauryn Tyrell