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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

Creamy Jalapeño Sauce

Author: Rhoda Boone

Corn Pudding

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

Crab Tostadas

Author: Lourdes Castro

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

Chicken in Mole, Puebla Style

Author: Tom Gilliland

Pinto Bean Enfrijoladas

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

Carnitas: Braised and Fried Pork

Author: Roberto Santibañez

Fish Tacos

Author: Lourdes Castro

Mexican Chocolate Cake

Author: Rebecca Rather

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...

Chile Braised Pork Shoulder Tacos

Author: Bon Appétit Test Kitchen

Tomatillo Salsa with Serranos

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

Author: Rhoda Boone

Chicken Tamales with Tomatillo Cilantro Sauce

While tamales are one of Mexico's most famous street foods, they are also one of its most popular party foods, which is fitting since a tamal is packaged like a small gift waiting to be unwrapped. The...

Author: Lourdes Castro

The Classic Margarita

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

Cornmeal Tamales

Author: Robb Walsh

Red Snapper Veracruzana

Author: Marian Burros

Fresh Green Salsa (Salsa verde cruda)

Author: Roberto Santibañez

Shrimp and Cotija Enchiladas with Salsa Verde and Crema Mexicana

If the poblanos aren't hot enough, add some chopped jalapeños to the salsa verde. Garnish enchiladas with fresh avocado slices and drizzle with crema mexicana (a nutty cultured cream available at some...

Author: Lena Cederham Birnbaum

Ceviche de Camaron: Shrimp Ceviche "Cocktail"

Ceviche de Camaron: Shrimp Ceviche "Cocktail"

Author: Rick Bayless

Ultimate Nachos

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

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

Tortilla Casserole with Turkey

Author: Tom Gilliland

XOCO Churros with Mexican Hot Chocolate

These cinnamon-sugar dusted Mexican doughnuts are traditionally dunked in a cup of creamy hot chocolate.

Author: Jennifer Jones

Skirt Steak Fajitas with Grilled Cabbage and Scallions

The vegetables should still have plenty of bite when you pull them off the grill; you want a mix of textures between the tender steak, crisp toppings, and soft tortillas.

Author: Josef Centeno

Avocado Tomato Salsa

Author: Nina Simonds

Frozen Sunrise Margaritas

Author: Lindsay Landis

Los Barrios Salsa

Author: Diana Barrios Treviño