Mexican

Tangy, smoky, and just a touch spicy, this simple salsa made with charred tomatoes shows how just a few ingredients can transform into something truly spectacular.

The secret to creating delicious, filling vegan meals in the middle of February? Do like the ancestors did—work with what you got

A tamal filled with carrots, habaneros, and garlic is chef Maricela Vega’s celebration of how the harvest from summer and fall floats into wintertime.

Crisp tostadas topped with cheesy sautéed poblanos and mushrooms, charred cherry tomato and serrano salsa, and fried eggs.

Pretend you’re on the coast—and not your house in the dead of winter—with this bright and spicy aguachile.

The holiday cocktail that takes you straight to the beach (and isn’t that where you want to be anyway?).

Rick Martinez’s take on the popular Mexican pig-shaped cookie goes all out with a ginger-spiced dough and tons of sprinkles.

The best way to use Thanksgiving turkey leftovers is in pozole verde, where the intense turkey broth balances with fresh green chiles. 

Crunchy chicharrones are ideal for soaking up bright tomatillo salsa, taking on an ultimate crispy-gone-soggy chewy texture. 

Short ribs aren’t just for braising. Make sure to grill them to medium doneness, just long enough to render fat and tenderize, without letting them overcook or toughen.

Rick Martinez’s shrimp gorditas are inspired by his months of quarantine in Mazatlán, Mexico.

Top these creamy, beany enfrijoladas with a fried egg, chorizo or roasted vegetables, and queso fresco!

Forget soaking your beans! Make like Rick Martinez and use this smart-cooking method instead. 

A concentrated spiced simple syrup to flavor any cold brew.

This standby salsa recipe using either tomatillos or tomatoes for the base lasts five days in the fridge or up to a month if you freeze it.

Why have a chocolate- or vanilla-flavored concha when you can have both in this New York–inspired twist on the classic Mexican sweet bread?

White conchas may look plain, but with a boost of high-quality vanilla, they’re unexpectedly flavorful.

If you like the sound of a choco-coconut concha, give the classic Mexican sweet bread tropical twist by using virgin coconut oil.

In the kitchen, I teach my kids how to be Mexican and proud.

I come to my favorite New York City taco truck for the perfectly seasoned lengua tacos, but I stay for the community.

A plate of tacos, rice, beans, and maybe an enchilada or two remains a ubiquitous part of Mexican American restaurant culture. But it’s seldom celebrated.

Rejoice! The tortilla boom is upon us. 

A great taco must start with an excellent tortilla. The only question is, which one will you choose?

Growing up in the South, I struggled to locate my Mexican roots. Then, Mexico came to me.