Ruben Ortega, a native of Puebla and the pastry chef at Hugo's in Houston, Texas, shared his recipe for these long, fluted fritters, served with thick hot chocolate for dunking.
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.
These thick tortillas, bathed in two types of salsa and garnished with shredded chicken, are a popular street snack in Mexico.
This regional Mexican favorite from the city of Puebla comes with a variety of fillings.
Delicate flores de calabaza (squash blossoms) are delicious in quesadillas, soups, and tacos or simply battered and fried on their own.
Seize one of these warm puffs of dough, bite off a corner, and drizzle honey into the hollow cavity.
In northern Mexico, enchiladas often are made by layering tortillas with cheese and onions.