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Crispy Black Bean Tacos with Feta and Cabbage Slaw

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 adding Mexican rice.

Author: Bon Appétit Test Kitchen

Modern Mexican Chocolate Flan

Author: Jennifer Jones

Herbed Pumpkin Seed Mole (Mole Verde con Hierbas)

In Oaxaca, green mole (_mole verde_) is one of the seven famous moles-with fresh herbs giving it fabulous color. This version is sometimes called *mole pipían*, referring to the pumpkin seeds used in...

Author: Cecilia Hae-Jin Lee

Tortilla Casserole with Turkey

Author: Tom Gilliland

Asian Avocado Salsa

Author: Jill Silverman Hough

Cactus Fruit Cocktails

Author: Cecilia Hae-Jin Lee

Frozen Sunrise Margaritas

Author: Lindsay Landis

Jícama Melon Salad

Author: Tom Gilliland

Breakfast Tacos with Homemade Chorizo, Crispy Potatoes, and Egg

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

Dulce de Leche Brownies

These heavenly caramel-swirled brownies are the perfect wrap-up to your Cinco de Mayo celebration.

Author: Ree Drummond

Tres Leches Cake

A mixture of three milks and a shot of rum disappears before your eyes as it soaks into a cinnamon-scented sponge cake. Your reward? An extemely moist cake with an addictively sweet taste.

Easy Queso Dip

You can make queso dip right at home with two easy methods: stovetop and slow cooker. It's cheesy, melty, and perfect for your next party.

Huevos Rancheros in Tortilla Cups

Author: Bon Appétit Test Kitchen

Roasted Apple and Tomatillo Salsa

Author: Marcela Valladolid

Los Barrios Salsa

Author: Diana Barrios Treviño

Chile Braised Pork Shoulder Tacos

Author: Bon Appétit Test Kitchen

Beef Enchiladas

Filled with a savory, spicy filling and topped with a store-bought sauce, these easy beef enchiladas are perfect for Taco Tuesday or any night.

Pinto Bean Enfrijoladas

These cheese-stuffed corn tortillas, baked under a blanket of warming pinto beans and topped with tangy sour cream, are the perfect post-holiday breakfast.

Author: Luis Miguel López Alanís

Skirt Steak Fajitas with Grilled Cabbage and Scallions

The vegetables should still have plenty of bite when you pull them off the grill; you want a mix of textures between the tender steak, crisp toppings, and soft tortillas.

Author: Josef Centeno

Ultimate Nachos

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,...

Author: Rhoda Boone

Mexican Coffee Pudding with Kahlúa Whipped Cream

Author: Bon Appétit Test Kitchen

Frijoles Refritos

Author: Marilyn Tausend

Creamy Queso With Chorizo

In defense of Velveeta: Its texture is supreme in a queso recipe like this one. Chorizo boosts the savory, smoky flavor.

Author: Josef Centeno

Turkey Tamales with Mole Negro

(Tamales de Guajolote con Mole Negro) Editor's note: The recipe and introductory text below are excerpted from Zarela Martinez's book The Food and Life of Oaxaca: Traditional Recipes from Mexico's Heart....

Author: Zarela Martinez

Crab Enchiladas with Green Mole

Author: Cecilia Hae-Jin Lee

Cactus Salad

Author: Priscila Satkoff

Grilled Pineapple Salsa

Author: Marcela Valladolid

XOCO Churros with Mexican Hot Chocolate

These cinnamon-sugar dusted Mexican doughnuts are traditionally dunked in a cup of creamy hot chocolate.

Author: Jennifer Jones

Salsa Quemada (Roasted Tomato Salsa)

Author: Deborah Schneider

Shrimp, Tomato, and Olive Cocktail

Author: María A. Alvarado-Gómez