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:...
Author: Jeanne Thiel Kelley
Author: Roberto Santibañez
Author: Tom Gilliland
A California classic, these tacos rely on quality fish-and a boost from a dry rub-to set them apart. Buy the best seafood you can find, and serve the extra...
Author: Rhoda Boone
(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...
Author: Cecilia Hae-Jin Lee
Author: Tom Gilliland
Instead of being baked in one large dish, this version of the traditional Latin dessert is made in individual ramekins.
Author: Martha Holmes
Author: Lourdes Castro
Author: Roberto Santibañez
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...
Author: Pableaux Johnson
Author: Robb Walsh
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...
Author: Lourdes Castro
Who needs meat? The cumin-scented black bean filling is hearty, satisfying, and incredibly easy to prepare. Round out the meal-and get a complete protein-by...
Author: Bon Appétit Test Kitchen
Learn the classic recipe for a margarita on the rocks, a refreshing cocktail made with high quality tequila.
Author: Rebecca Rather
Author: Marian Burros
Author: Marilyn Tausend
Author: Roberto Santibañez
Author: Bon Appétit Test Kitchen
Author: Roberto Santibañez
This is a spicy yet balanced salsa for green sauce lovers.
Author: Rhoda Boone
Author: Diane Rossen Worthington
Author: Zarela Martinez
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...
Author: Lourdes Castro
Author: Jill Silverman Hough
Author: Diana Barrios Treviño
Author: Cecilia Hae-Jin Lee
Author: Tom Gilliland
Author: Nina Simonds
Author: Shelley Wiseman
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Rick Bayless
Author: Bon Appétit Test Kitchen
In defense of Velveeta: Its texture is supreme in a queso recipe like this one. Chorizo boosts the savory, smoky flavor.
Author: Josef Centeno