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"Mexican
In this elote-inspired riff on corn chowder, grilled corn kernels and their cobs are cooked with milk, cream, and potatoes, then finished with crema, cotija cheese, lime, ancho chile powder, and cilantro. Get the recipe for Mexican Street Corn Soup
"Pozole
A base of pork shoulder and ribs is bolstered with smoky ancho and fruity guajillo chiles, plus plenty of toothsome hominy. Get the recipe for Pozole Rojo
"Tacos

Tacos de Papa Hwy 99 (Potato Tacos)

Inspired by the potato tacos at Loncheria Otro Rollo in Bakersfield, CA, this versio is stuffed with fluffy mashed potatoes and pan-fried until crisp. The accompanying smoky ranchero sauce also would be great on meat or fish, or spooned over eggs. Get the recipe for Tacos de Papa Hwy 99 (Potato Tacos) »
"Red

Red Chile Enchiladas

These saucy tortillas are stuffed to the ends with different cheeses and covered in a spicy chile sauce. Get the recipe for Red Chile Enchiladas »
"Ceviche
Freshly fried tortilla chips are just the thing for scooping up this tart, spicy fish and squid ceviche. Get the recipe for Ceviche Verde with Homemade Tortilla Chips
"Chilaquiles"

Chilaquiles

Canned chipotle chiles and chorizo are two of the ingredients that distinguish this central Mexican version of chilaquiles from other regional styles of the dish. Get the recipe for Chilaquiles »
"Classic

Classic Guacamole

"Jalisco-Style

Jalisco-Style Goat Stew (Goat Birria)

A low-and-slow cooking technique used for this birria, which colloquially means “a mess,” ensures that the meat is fork-tender and the tomatillo broth infused with a rich, meaty flavor. Swap pork for goat, if you prefer. Get the recipe for Jalisco-Style Goat Stew (Goat Birria) »
"Classic

Classic Margarita

This recipe proves that simple can be delicious. We recommend using Herradura Silver Tequila. Get the recipe for a Classic Margarita »

Tamales with Black Beans

Meat and fat are scarce in Chiapas, so the local tamale dough is much leaner than it is in other regions. The most common meatless versions at the markets in southern Chiapas are wrapped in banana leaves and can include greens like hoja santa or chilipin, as well as black beans. At Yo’on Ixim in Puebla, the women make both blue corn and white corn versions, sometimes adding fresh shelling beans. Frozen banana leaves are easy to come by in Asian supermarkets—moisten them with water to keep them pliable while filling. Get the recipe for Tamales with Black Beans »
"Frida

Frida Kahlo’s Zucchini Salad (Ensalada de Calabacín)

This simple Mexican salad consists of grilled zucchini, avocado, and salty, crumbled añejo cheese.
"Chipotle

Chicken and Potato Stew (Guisada al Pollo)

Chipotle Chicken and Potato Stew (Guisada al Pollo)
"Huevos

Huevos Rancheros

Huevos Rancheros
"Mexican

Mexican Braised Spare Ribs with Squash and Corn

Braise pork ribs with a homey, vegetable-rich sauce with a touch of heat, and use the leftovers for tacos. This is a classic recipe from Mexican cooking sage Josefina Velázquez de León. Get the recipe for Mexican Braised Spare Ribs with Squash and Corn »
"Corn

Fried Shredded Beef Empanadas

These crunchy empanadas, featuring shells made with masa, lard, and salt, are filled with tender shredded beef tossed in a spicy salsa. You can prepare the masa and filling in advance, but don’t fill or fry the empanadas until just before eating. Get the recipe for Fried Shredded Beef Empanadas >>
"Masa"

Homemade Masa

Behold the glory of mashed potato-y homemade masa, building block of many Mexican favorites. Get the recipe for Homemade Masa »

Brisket Tacos

Rough-chopped and served on fresh, homemade tortillas is New York City chef Julian Medina’s way of showcasing brisket. Get the recipe for Brisket Tacos »

Coconut Horchata

This version of the classic Mexican rice-based drink, which writer Sara Deseran adapted from one at Fresno’s El Mercado Super, is made with a mix of coconut milk and coconut water for a beverage that is both luxurious and refreshing. Get the recipe for Coconut Horchata »
"Whitefish

Whitefish Guacamole

Avocado is an unlikely but delicious pairing for smoked whitefish, and this guacamole is a smokier, creamier spin on classic whitefish salad. Get the recipe for Whitefish Guacamole »
"Mexican

Mexican Ricotta Croquettes

Requeson (Mexican ricotta) and a variety of other Mexican cheeses to make these craveable croquettes. Serve them with a sweet and smoky chipotle-honey salsa. Get the recipe for Mexican Ricotta Croquettes »

Mole Verde Zacatecano

Lighter and simpler than the nut-enriched moles of Puebla and Oaxaca, this Zacatecan version is made with fresh tomatillos, cilantro, jalapeños, and garlic.

Mexican Chicken Tortilla Soup (Sopa Azteca)

This simple pasilla chile- and tomato-based soup is ladled onto tortilla chips and topped with creamy avocado, jack cheese, and tangy Mexican crema. Get the recipe for Mexican Chicken Tortilla Soup (Sopa Azteca) »
A buttery Mexican-style peanut brittle is the ideal edible gift.
"Tamales

Corn Tamales with Tomatillo Salsa

Get the recipe for Corn Tamales with Tomatillo Salsa »
"churros"

Churros con Chocolate Caliente (Mexican Fritters with Hot Chocolate)

Ruben Ortega, a native of Puebla and the pastry chef at Hugo’s in Houston, Texas, shared his recipe for long, fluted fritters, served with thick hot chocolate for dunking. Get the recipe for Churros con Chocolate Caliente (Mexican Fritters with Hot Chocolate) »

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