Lots of Tex-Mex restaurants use bottled mole pastes from Mexico such as Doña Maria brand. Tricks of the trade include reconstituting the paste with chicken broth instead of water and boosting the flavor...
Author: Robb Walsh
Author: Anayanci Jiménez Ramírez
Author: Gina Marie Miraglia Eriquez
Author: Jamie Deen
Author: James Peterson
Line the tortilla press with plastic and the dough will peel right off.
Author: Susan Lasken
Author: Amy Finley
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
Serranos provide the heat in this chunky guacamole that's great for Cinco de Mayo.
Author: Elizabeth L. Brown
Author: Sheila Lukins
Author: Eric Werner
Author: Marcela Valladolid
Author: Zarela Martinez
Author: Tom Gilliland
Author: Marge Perry
This indispensable condiment adds tangy crunch and a bright pink note to your tacos.
Author: Priscila Satkoff
Author: Bon Appétit Test Kitchen
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
Author: Jimmy Shaw
Author: Ian Knauer
Author: Leona Tiede
Author: Kara Newman
Chicago chef Graham Elliot uses aromatic makrut lime leaves to make this sparkler from his sandwich shop, Grahamwich.
Author: Graham Elliot
Author: Lourdes Castro
Author: Sergio Remolina
Author: Sergio Remolina
Author: Marcela Valladolid
Frozen margarita recipe made with lime, tequila, triple sec, sugar, and ice in a blender.