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