Homesick Texan (2)
Big Oven (1)
Backyard BBQ (7)
Cocktail Party (2)
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.
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.
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 zesty mix of fresh seafood, tomato and lime juices, and hot sauce is a refreshing snack or light meal eaten along Mexico's coasts.
This recipe from cookbook author Diana Kennedy is a comforting casserole dense with thin fideo noodles bathed in chile sauce. Serve it with a salad or pickled chiles on the side.
This clean, flavorful preparation of whole fish stuffed with pico de gallo preserves all the fish's natural juices. Mullet is typically used, but red snapper works just as well.
This stuffed, fried chile, a specialty of Julín Contreras of Restaurante Pueblo Mio in the town of Tehuantepec, in southeastern Oaxaca state, has a sumptuous ground beef filling dotted with olives and raisins.
Traditionally made in Puebla to celebrate Mexican Independence Day on September 16, these chiles have a minced pork filling enhanced with chopped fruit, and a creamy walnut sauce.
This cheesy, creamy dish originated at a Sanborns café in Mexico City in 1950. Its name, "Swiss enchiladas," alludes to its copious use of dairy.
A spicy, fruity tomatillo sauce offsets the richness of bone-in pork ribs in this luscious dish from the state of Puebla.
Skirt steak, a flavorful, juicy cut, is an excellent choice for carne asada, from Mexico's El Bajío region. This one is marinated with lime and spices before grilling.
These classic Oaxacan-style enchiladas, stuffed with chicken and doused in a sweet chile-and-garlic sauce, come from Iliana de la Vega, chef-owner of El Naranjo in Austin, Texas.
Stained deep orange with achiote paste, this spice-slathered grilled chicken pairs well with fresh, bracing salsa verde, which cuts through the dish's garlicky richness.
Marinated in a crimson achiote-and-citrus marinade and served with pickled onions, this chicken dish is eaten all over the Yucatán. It gets an additional layer of flavor from the banana leaves that line the inside of the pot, but should you opt not to use them, the result will still be delicious.
To simplify this recipe from Tabasco state for pan-fried crabs in a smoky chipotle sauce, ask your fishmonger to clean and cut the live crabs in half for you.
These delicious fish tacos go great with a chipotle-mayonnaise sauce.
These sweet spot prawns are doused in a simple citrus sauce that adds a zesty burst of flavor to each bite.
Lamb shoulder is the ideal cut for this Pueblan-style barbecue. We love this version, which is adapted from Steven Raichlen's The Barbecue Bible (Workman, 1998), and is served with a refreshing tomatillo salsa.
Lighter and simpler than the nut-enriched moles of Puebla and Oaxaca, this Zacatecan version is made with fresh tomatillos, cilantro, jalapeños, and garlic.