Author: Jennifer Jones
Author: Tom Gilliland
Author: Reed Hearon
Author: Jill Silverman Hough
Author: Cecilia Hae-Jin Lee
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
Author: Lindsay Landis
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.
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: Tom Gilliland
Author: Bon Appétit Test Kitchen
These heavenly caramel-swirled brownies are the perfect wrap-up to your Cinco de Mayo celebration.
Author: Ree Drummond
Author: Bobby Flay
Author: Bon Appétit Test Kitchen
Author: Diana Barrios Treviño
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
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
Author: Marcela Valladolid
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
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.
In defense of Velveeta: Its texture is supreme in a queso recipe like this one. Chorizo boosts the savory, smoky flavor.
Author: Josef Centeno
Author: Marilyn Tausend
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.
Author: Bon Appétit Test Kitchen
Author: Priscila Satkoff
(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
Author: Cecilia Hae-Jin Lee
Author: Marcela Valladolid
These cinnamon-sugar dusted Mexican doughnuts are traditionally dunked in a cup of creamy hot chocolate.
Author: Jennifer Jones
Author: Deborah Schneider
Author: María A. Alvarado-Gómez
Author: Rhoda Boone
Author: Deborah Schneider
Author: Jill Silverman Hough