Most people have heard of a torta-one of the traditional sandwiches of Mexico-but the cemita is its own unique breed of Mexican sandwich, wildly popular in Puebla, and named after the city's or the region's...
Author: Gonzalo Guzmán
Author: Anita L. S. Eberhardt
Author: Ryan Hardy
If you're following the #cook90 initiative and made Crispy Chicken and Potatoes With Cabbage Slaw, these tacos are a delicious and clever use of "nextovers" (what we call leftovers transformed into a new...
Author: David Tamarkin
This salad is perfect for a weekend lunch or a quick weeknight dinner.
Author: Seamus Mullen
Author: Lora Zarubin
Author: Maya Kaimal
Author: Ellie Krieger
Active time: 45 min Start to finish: 45 min
I set out to create my own version of baked beans. This variation is deeply savory, with anchovies, bacon, and a brown butter-tomato sauce anchoring the flavor.
Author: Cortney Burns
Author: Lillian Chou
Author: Carolynn Carreño
Have we found Tex-Mex heaven? This very easy vegetarian meal satisfies with the heft of beans and melted mixed cheese.
Author: Ruth Cousineau
If you opt for canned instead of dried beans in this recipe, they won't be quite as creamy, but you'll save yourself some time.
Author: Sarah Kirnon
Once a way to make use of stale tortillas (by toasting and/or frying them), tostadas are so good that it wasn't long before people simply started using fresh tortillas. After biting into these layers of...
Author: Shelley Wiseman
Author: Amy Finley
Author: Marisol Benadayan-Bennaroch
This sage-and-garlic-braised pork shoulder is served over creamy, slow-cooked white beans and spinach.
An easy Pinto Beans recipe. These can be made one day before serving.
In this riff on huaraches, grilled cactus paddles stand in for the traditional corn masa "sandal sole" that provides the base for beans, cheese, and salsa.
Author: Luz Calvo and Catriona Rueda Esquibel
Check out this healthy chili recipe. It's a lean, green chili that still packs some spicy heat-made in the Instant Pot!
Author: Coco Morante
Author: William Lee
Author: Harley Pasternak, M.Sc.
Author: Matt Lee
Author: James Villas