Featured in Mexican
Grab the molcajete and mash your way to this Mexcian staple.
Blue Corn Pellizcadas with Salsa and Queso Fresco
These cradles of masa hold the secret to your sopecito cravings.
Green Chile Chicken Enchiladas
The cheesiest way to satiate your Hatch pepper hunger.
Scallop Aguachile with Mezcal and Pumpkin Seed Oil
Replace traditional green chiles with the peppery heat of agave spirits in this refreshing riff on the coastal Mexican classic.
22 Essential Mexican Recipes for Cinco de Mayo
Start with chilaquiles for breakfast, end with a tres leches for midnight snack.
Chicken Tortilla Soup (Sopa Azteca)
Dried pasilla chile and tomato flavor the broth for this soothing Mexican soup.
Vegan Botanical Tamales with Hibiscus-Jackfruit “Carnitas”
Fresh and dried flowers lend a festive, springtime touch to LA’s beloved Mexican treat.
Ceviche de Atún con Piña
A mild and savory tuna ceviche from Chef Carlos Raba of Baltimore’s Bar Clavel.
Yellow Mole with Fish and Cactus Paddles (Mich Mole)
Tomatillos, cactus paddles, and dried fish lend depth and brightness to this fragrant Mexican sauce.
Red Mole with Potatoes and Nopales (Papasmole)
A mixture of smoky, spicy anchos and mild and fragrant guajillos are the base for this rich red mole.