Author: Priscila Satkoff
Serranos provide the heat in this chunky guacamole that's great for Cinco de Mayo.
Author: Elizabeth L. Brown
Author: Zarela Martinez
Author: Melissa Roberts
Author: Tina Miller
Author: Gina Marie Miraglia Eriquez
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: Jennifer Jones
Author: Diane Rossen Worthington
Author: Jimmy Shaw
Author: Bruce Aidells
Author: Bon Appétit Test Kitchen
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: Sheila Lukins
Author: Ryan Magarian
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
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: Bon Appétit Test Kitchen
Author: Lourdes Castro
Author: Ivy Stark
Author: Bon Appétit Test Kitchen
Author: Donna Klein
Author: Tori Ritchie
Author: Rick Bayless
Author: James Peterson
Author: Diane Morgan
Author: Jamie Deen
Author: Yvette Marquez-Sharpnack
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