Homesick Texan (4)
Simply Recipes (3)
All Recipes (2)
Main Course (110)
Side Dish (56)
Backyard BBQ (27)
Cocktail Party (17)
Dulce Patria Nicholas Gill
Using the plate like a canvas, chef Martha Ortiz, daughter of the celebrated Mexican artist Martha Chapa, crafts vivid designs at her Mexico City restaurant Dulce Patria.
Cook's Tortas Javier Cabral
The best thing to happen lately to the Mexican lunch counter in Los Angeles is Cook's Tortas, a cozy chalkboard-menu café in Monterey Park, just east of downtown.
This inventive take on tortilla soup from celebrated Mexican chef Martha Ortiz is garnished with silky goat cheese and crispy pork rinds.
Tender, braised beef brisket is combined with raisins, sherry, pine nuts, and spicy chile powder in the fragrant filling for these sugar-dusted, savory-sweet empanadas.
The beef cut of choice for California barbecue and grilling, tri-tip steak (also called Newport, Santa Maria, or triangle steak) comes from the lean bottom sirloin. Here it's sliced and seasoned with rosemary, chiles, garlic, and cumin in a tender filling for tacos.
Anaheim and pasilla chiles combine in a puréed sauce for these Cal-Mex—style enchiladas, filled with cotija cheese and black olives.
Lompoc, California, home cook Juliana Fabio includes kidney beans, pinto beans, and chickpeas in this tomato-based side dish, a riff on the Santa Maria—style beans traditionally served alongside tri-tip steak on California's Central Coast.
Meat of the Matter Javier Cabral
Thanksgiving at the Cabral household in Pasadena, California is a fusion of all-American and Mexican cuisines.
You can get a bowl of green chili most anywhere in the American southwest, but New Mexicans are particularly proud of their chile verde, with its hunks of juicy pork shoulder and tart tomatillo-based sauce.
Julia Child was making Caesar salad. It seemed like the best thing I could possibly eat.
This fruity tomatillo salsa layered with queso fresco and avocado slices can be served as a side dish or as an appetizer with warm tortillas. The recipe comes from cookbook author Diana Kennedy.
Authentic Mexican recipes from our August/September 2012 special issue on Mexico.
This dessert, layered with cheese and soaked in a syrup made with piloncillo, a type of brown sugar used in Mexican cooking, is a traditional Lenten feast dish.
Mexico's most iconic mole, this preparation marries mulato, ancho, and pasilla chiles with warm spices to create a velvety smooth sauce ideal for spooning over chicken.
5 Mexican Food Festivals Worth The Trip Marne Stetton
Five food festivals not to be missed in Mexico
Chef Iliana de la Vega of El Naranjo restaurant in Austin, Texas, shared her recipe for this classic Pueblan sauce made with pumpkin seeds and tomatillos.
This long-simmered soup matches spiced black beans with a roasted tomato purée.
Death in the Afternoon: Birria in Jalisco Juan Pablo Villalobos
In Jalisco a family comes together, and occasionally clashes, over a beef stew like no other.
Mexico's Daily Breads Iliana de la Vega
Bread is as much a part of the food culture of Mexico as tortillas.
The Interview: Diana Kennedy Beth Kracklauer
Beth Kracklauer talks with renowned Mexican cook and author Diana Kennedy about the current state of cookbook publishing, her illustrious career and upcoming projects