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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.
Articles
(260)
Culture
Everyone’s favorite humanitarian chef shares his home cooking in Spain My Way
Jamila Robinson
Cooking
Strawberries? Tarragon? Rick Martinez shows us the way.
Rick Martinez
Bar Ama's Nacho Vidal cocktail is as spicy as a Spanish porn star.
Belle Cushing
Restaurants
Taqueria Los Cocuyos is an unassuming taco stand in the heart of the city.
Rachel Karten
Culture
3D printing is making its mark on Mexican foood. Plus, a man found a winning lotto ticket in a cookie jar, why you won't have to smuggle Italian salumi into the U.S. anymore, and more in our daily roundup of food news.
Danielle Walsh
Restaurants
At Molino el Pujol, the freshly made tortillas are out of this world.
Hilary Cadigan
Videos
(125)
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Tania Apolinar, owner of Taqueria Ramírez in Brooklyn, takes Bon Appétit behind the scenes for a hidden camera look at what it takes to serve 600 customers on a busy Friday night in the heart of Brooklyn.
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Bon Appétit’s Chris Morocco is in the test kitchen to recreate his 2018 best lasagna recipe for half the cost. Using smart ingredient swaps, Chris transforms his recipe into a more budget-friendly dinner that pleases a crowd, fights inflation, and is rich, cheesy and packed with flavour.
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Today, Bon Appétit spends a day on the line with Chef William Joo, owner of Pizzeria Sei in Los Angeles. Serving Neapolitan pizza with a Japanese twist, Pizzeria Sei offers an 11-course pizza omakase once a month, a style of dining traditionally used for sushi.
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Los Tacos No. 1 just opened a new location close to the Bon Appétit offices and we've reached peak hysteria. These tacos are good. Really good. So good, in fact, that we sent Alex Delany to go try one bite of every item on Los Taco No. 1's menu. And Rick Martinez went along with him for good measure.
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Join Brad Leone, Hana Asbrink, Chris Morocco, Rachel Gurjar, Inés Anguiano, and Kendra Vaculin in the Bon Appétit Test Kitchen as they each make their ultimate nachos recipe.
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Senior Food Editor Rick Martinez samples dried chiles, fresh mamey fruit, prawn from Vera Cruz, and spicy dried crickets at Mexico City's San Juan market.