Author: Susan Lasken
Author: Jamie Deen
Author: Lourdes Castro
The craving for chorizo is just as evident in its adopted home of Mexico as it is in its original home of Spain, and in both countries the cuisine would be unimaginable without the sausage. The main difference...
Author: Marilyn Tausend
Author: Diane Morgan
Author: Bon Appétit Test Kitchen
Author: Gina Marie Miraglia Eriquez
Author: Sheila Lukins
Author: Amy Finley
Line the tortilla press with plastic and the dough will peel right off.
Author: Lora Zarubin
Author: Eric Werner
Serranos provide the heat in this chunky guacamole that's great for Cinco de Mayo.
Author: Elizabeth L. Brown
Author: Marcela Valladolid
Author: Zarela Martinez
Author: Bon Appétit Test Kitchen
This indispensable condiment adds tangy crunch and a bright pink note to your tacos.
Author: Tom Gilliland
Author: Priscila Satkoff
Author: Marge Perry
Author: Leona Tiede
Author: Ian Knauer
Smoky grilled vegetables-not a cloying amount of meat or cheese-rule here. Instead of embellishing the enchiladas with a complex (and time-consuming) Mexican pipián (pumpkin-seed sauce), cook a few customary...
Author: Ruth Cousineau
Chicago chef Graham Elliot uses aromatic makrut lime leaves to make this sparkler from his sandwich shop, Grahamwich.
Author: Graham Elliot
Author: Kara Newman
Author: Lourdes Castro
Frozen margarita recipe made with lime, tequila, triple sec, sugar, and ice in a blender.
Author: Sergio Remolina
Author: Sergio Remolina
Author: Jimmy Shaw