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
For those of you who may not know, the tortilla chips form a crispy crust on the bottom of the casserole. An easy Mexican Casserole recipe.
Achieve all the flavors of slow-simmered chili in just 30 minutes with the help of a few pantry staples.
Author: Rhoda Boone
A spicy, tangy marinade helps tenderize this flavorful cut of meat that's perfect for tacos.
Author: Rhoda Boone
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: JoAnn Cianciulli
Author: Lesley Téllez
Author: Ruth Cousineau
The tortillas and filling are layered (instead of rolled) to reduce prep time.
Author: Ian Knauer
To make the best homemade tortillas, try this double-flip method. Wrap these corn tortillas in a clean kitchen towel and keep at at room temperature.
Author: Pati Jinich
A recipe for quick-cooking chicken and zucchini enchiladas.
Author: Rhoda Boone
Chicken breasts aren't the only cut sold skinless and boneless. Thighs are, too. They're fattier than breasts, which means they're more flavorful; plus,...
Author: Alison Roman
Author: Lourdes Castro
If you can't find guajillo chiles, use New Mexico or Californian chiles, and for moritas, try chipotle chiles in adobo.
Author: Rick Martinez
Think of this as Mexican toast.
Author: James Villas
You can serve this warmly spiced, slow-cooked pork in its entirety for a crowd, or treat it as a "nextover" and turn the extra servings into a brand-new...
Author: Anna Stockwell
Author: María A. Alvarado-Gómez
An easy Turkey Enchiladas recipe that is great for after Thanksgiving.
This vegetarian version of Mexican take-out taco salad contains crisp romaine and peppery arugula tossed in a creamy, intentionally zippy avocado-lime...
Author: Kathryne Taylor
Serve with: Shredded lettuce and radishes tossed with lemon vinaigrette, and Spanish rice. Dessert: Lime sherbet.
These delicious quesadillas are packed with flavor thanks to lightly spiced chicken, mushrooms, spinach, and Monterey Jack cheese. A tangy mix of cilantro,...
Author: Katherine Sacks
Author: Bon Appétit Test Kitchen
Portobello mushrooms add hearty flavor to these creamy vegetarian enchiladas. Since poblano chiles vary in spiciness, use a milder chile, such as Anaheim,...
Author: Katherine Sacks
Thinly slicing the pork and cooking it with plenty of marinade still clinging in a hot skillet yields the charred edges and deep flavor of traditional...
Author: Rick Martinez
Making a ground beef taco filling ain't rocket science. You just cook ground meat with Tex-Mex seasonings. This recipe is a little spicy, but feel free...
Author: Robb Walsh
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...
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
Author: Bon Appétit Test Kitchen
Known as tinga in Mexico, this popular tostada topping is tastiest with the addition of crumbled Mexican chorizo (a fresh sausage, unlike dried Spanish...
Author: Nils Bernstein
Author: Bon Appétit Test Kitchen
This recipe lets mushrooms shine, turning them crispy and meaty-almost like carnitas-topped with a creamy, savory peanut butter and serrano salsa.
Author: Andrea Aliseda