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These mushroom quesadillas are stellar with homemade tortillas, but you can also use store-bought corn tortillas.
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An easy, chile-spiked tomato salsa for all your taco needs.
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This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.
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A combination of beer and vodka keeps the masa and rice flour batter on these swordfish pieces ultralight and delightfully crisp.
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Guarantee there’s always a hot, melty batch ready for your guests with this nacho construction strategy.
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This creamy mushroom lasagna recipe keeps things relatively simple so the mushrooms can truly shine.
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Coca is the Spanish version of pizza. Here, it is spread with my Smoky Romesco Sauce, a basic in the Spanish pantry. When topped with green onions, roasted potatoes, and sliced hard-cooked eggs, it is an edible canvas of the sunny colors and flavors of this part of the Mediterranean.
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Bright, fresh, colorful, and easy to eat with one hand, this take on the classic Peruvian mussels dish is a great cocktail snack.
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Editor's note: Use this salsa to make Deborah Schneider's Mushroom, Rajas, and Corn Taco with Queso Fresco .
A very useful salsa that is easy to make and keeps well. Firm, fresh Roma tomatoes are dry-roasted until soft and well charred on all sides (quemada literally means "burnt"), then pureed into a smooth salsa with sweet toasted garlic, fresh cilantro, and onion. Salsa quemada clings to the dryer and chunkier taco fillings, adding moisture and great flavor. It is also a classic table salsa, perfect to serve with tostadas and totopos.
"Drunken" salsas have been around forever. They were originally prepared with pulque, an alcoholic beverage made from the fermented juice of the once-sacred maguey (agave) plant. Pulque, which is not easy to find outside of Mexico, is not distilled and has a much stronger flavor than tequila, which I use in its place in this recipe. The alcohol is mostly burned off in the cooking process, leaving only its musky flavor. The sweetness from the freshly squeezed orange juice gives this salsa a wonderful balance.
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A fast and easy marinade, tangy pickled onions, and tender seared fillets make these fish tacos a weeknight favorite.
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Pan con tomate is a Catalan creation of grilled bread rubbed with garlic and raw tomato pulp, doused with olive oil, and sprinkled with coarse salt—and one of my favorite things to order at a tapas bar. So how do you serve your favorite Spanish snack at an Italian mozzarella bar? Add mozzarella, of course, or in this case, burrata, and give it an Italian name. We offer this dish only during tomato season. If the tomatoes have no flavor, the tomato bread will also have no flavor. And despite all the other delicious components, which include speck, pickled shallots, and tomato vinaigrette, the bread is, without question, the star. The recipe for the shallots makes more than you will need for this recipe, but they will keep for several weeks. Use the leftovers to make this recipe another time, or on sandwiches or grilled meat.
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These budget-friendly tacos de pobre are packed with crispy, shallow-fried potato skins, plus sautéed onions and chile peppers.
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Caldo de camarón is a classic cantina dish, offered two ways, on its own or with the vegetables and shrimp.
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Three words: bacon-fat tortillas.
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The key to crispy nachos is to limit the number of ingredients that go into the oven with the chips. These start with three essential ingredients: a dollop of homemade pinto bean dip, sliced jalapeños, and plenty of grated cheddar.
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This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the videos.
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These extra-thick cousins of the tortilla are toasted on a comal or griddle and split open before they’re stuffed with a wide array of flavorful fillings.
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In Mexico, a tortilla is a type of unleavened bread, but in Spain, a tortilla is an omelet, often served open-face.
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WHEN I WAS YOUNG and growing up in Dallas, our favorite Mexican restaurant was a family-owned hole-in-the wall called Herrera's. It's now expanded to a much larger location, but in the 1970s it was in an old adobe building that had ten tables and to reach the dining room, you had to walk through the kitchen. Dallas went crazy for its soulful cooking, and the waits to get in were often long, but it was worth it.
We all had our favorite things to order: for my dad, it was the enchiladas, I loved the tamales, and my mom always went for the crazy nachos. Now, it always surprised me that my mom would order nachos since she ate them at home almost every single day for her lunch. However, she explained that while hers were good, Herrera's Crazy Nachos were the best.
In those days—before nachos became a sloppy stack of "chips and stuff"—nachos were a refined, simpler dish, with each individual tortilla chip topped with just cheese, beans, and jalapeños. So when Herrera's added taco meat, guacamole, and sour cream to their crazy nachos, it was considered quite daring and wild. That said, Herrera's crazy nachos were still elegant: each chip was a self-contained bite of all these fantastic flavors.
I admit that the name may seem a bit dated to some, as there's really nothing crazy about these nachos at all. But no matter what you call them, they're a fully loaded treat that is great to enjoy when watching games or sitting around and visiting with family and friends. And, if you're like my mom, they make a fine meal, too.
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Tortillas form the crust of these layered pizzas, which are an irresistible hors d'oeuvre. Pour sangria throughout the party.
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This recipe lets mushrooms shine, turning them crispy and meaty—almost like carnitas. Top with a creamy, savory peanut butter and serrano salsa.