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...
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
Grab beer and get to work. Just don't get sloppy 'til you're done cooking.
Author: by Michelle Davis
Portobello mushrooms add hearty flavor to these creamy vegetarian enchiladas. Since poblano chiles vary in spiciness, use a milder chile, such as Anaheim, if you prefer a dish with less kick.
Author: Katherine Sacks
Author: Robert del Grande
Author: Robin Donovan
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: Catherine McCord
Author: Sheila Lukins
Author: Ricardo Muñoz Zurita
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
At my house, I put all the fillings on the table and let everyone build their own tacos-they can choose their favorite combinations, so it's more fun and less fuss. To make these tacos meat free, simply...
Author: Donna Hay
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: Deborah Schneider
Author: Sabrina Henderson
This vegan Southwestern take on lasagna comes from health expert Dr. John McDougall.
Author: Dr. John McDougall
Author: Miriam Chandler
Author: Scott Winkelhausen
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
Author: Bon Appétit Test Kitchen
These nachos lend themselves to customization and are an excellent place to use up little bits of leftovers (extra black beans, crumbled sausage or bacon, roasted vegetables-or a random radish or extra...
Author: Julia Turshen
Salty, smoky grilled halloumi is the star of this tasty, satisfying vegetarian option for the grill.
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
Los Angeles: land of sun, fun, and burritos. Southern California's Mexican-influenced cuisine has the potential to be an all-out fat fest (cheese, sour cream) or a healthy mix of carbs (tortillas, beans)...
Author: Terry Conlan
Sauté hot Italian sausage meat with ginger and garlic, mix with veg, and dinner's a wrap!
Author: Claire Saffitz
Author: Marge Perry
Author: Selma Brown Morrow
Author: Nils Bernstein
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
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.
Seek out a tortilleria for fresh corn tortillas if possible; it makes a difference.