This quick breakfast dish is made a la Mexicana with red tomatoes, white onions, and green jalapeños, ingredients that mirror the colors of the Mexican flag. Get the recipe for Mexican Scrambled Eggs »
Grind your cilantro, onion, and chiles into a paste before folding in mashed avocado for the deepest flavor. Get the recipe for Classic Guacamole »
Though Tex-Mex-style fajitas are unknown in Mexico, grilled skirt steak is eaten with tortillas in Nuevo Leon, under the name arrachera al carbon.
With both serrano chiles and jalapeños, the dip has a bright spiciness that cuts through the richness of two cheeses. The tangy sour cream added at the end brings it over the top. Get the recipe for Chile con Queso »
Refried beans are covered with an indulgent load of swiss, provolone, and sour cream in this take on nachos from San Antonio.
These tacos are named for the late, great Raphaela (Ralphie) Pazos, a longtime cook at San Antonio’s Taco Haven. See the recipe for Ralphie’s Special Tacos »
In the 1950s, pickled jalapeños were sold whole or in strips; the now-familiar rings became available, not coincidentally, after nachos gained national popularity. Today, supermarkets offer an array of tortilla chips, shredded cheeses, and salsas, all intended to ease preparation of this Tex-Mex classic. This recipe brings us back to the joys of a simpler nacho. Get the recipe for Nachos »
This dish is based on the crab-stuffed jalapeños found on menus throughout southeast Texas. We found that chilling the chiles after stuffing them makes them easier to coat with bread crumbs and fry.
