Featured in Mexican
Mexican Tortilla Soup (Sopa Azteca) Worth Saving
Smoky, earth pasilla chiles form the base of this hearty soup
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.
Ayocote Bean Tlacoyos
Crisp, chewy corn masa encloses refried ayocote beans in this tasty Mexican street-food.
Tomatillo and Serrano Chile Salsa
Char-roasting tomatillos and green chiles lends a faint smokiness to this classic salsa verde.
Tomato, Guajilo, and Ancho Chile Salsa
Roast dried chiles in a comal or skillet before using them in this fiery salsa roja.
Yucatecan Tostadas Calabacitas Fritas
Crisp tortillas topped with a plant-based cantina snack.