Author: Priscila Satkoff
No offense to salsa, but come on, who doesn't love a gooey, cheesy bean dip, bubbling hot like lava from the broiler? If you're a chile head, you'll probably want to up the number of chiles and leave the...
Author: Gina Marie Miraglia Eriquez
Author: Melissa Roberts
Author: Tina Miller
Serranos provide the heat in this chunky guacamole that's great for Cinco de Mayo.
Author: Elizabeth L. Brown
Author: Zarela Martinez
Author: Diane Rossen Worthington
Author: Gina Marie Miraglia Eriquez
Author: Bon Appétit Test Kitchen
Author: Ryan Magarian
Author: Jimmy Shaw
Author: Jennifer Jones
Author: Bruce Aidells
If the poblanos aren't hot enough, add some chopped jalapeños to the salsa verde. Garnish enchiladas with fresh avocado slices and drizzle with crema mexicana (a nutty cultured cream available at some...
Author: Lena Cederham Birnbaum
Author: Roberto Santibañez
Lots of Tex-Mex restaurants use bottled mole pastes from Mexico such as Doña Maria brand. Tricks of the trade include reconstituting the paste with chicken broth instead of water and boosting the flavor...
Author: Robb Walsh
Author: Ivy Stark
Author: Bon Appétit Test Kitchen
Author: Sheila Lukins
Author: Rick Bayless
Author: Bon Appétit Test Kitchen
This ingenious technique cooks the chicken in a purse with its own juices and a mix of spices. It slowly simmers the bird to a silky richness-an enticing side of chicken that we rarely see.
Author: Roberto Santibañez
Author: Tori Ritchie
Author: Ivy Stark
Author: Lourdes Castro
Author: Donna Klein
Author: Diane Morgan
Author: James Peterson
Author: Jamie Deen
Take fried fish, break it up, and douse it with lime juice, Worcestershire sauce, chiles, and cilantro, and you have an incredible jumble of textures and flavors. Because you hack the fish into bits, there's...
Author: Roberto Santibañez
Author: Yvette Marquez-Sharpnack
Author: Josef Centeno