Masa labeled "masa preparada para tamales" often contains baking powder and salt, so don't add either if it does. Soak the husks three hours ahead or overnight.
In a world where chipotle is almost a supermarket staple, it's fair to say that authentic Mexican food has gone mainstream. And we couldn't be happier: We love the complex layering of flavors in real Mexican...
Author: Jeanne Thiel Kelley
Author: Roberto Santibañez
Author: Rhoda Boone
A California classic, these tacos rely on quality fish-and a boost from a dry rub-to set them apart. Buy the best seafood you can find, and serve the extra pico de gallo with chips.
Author: Tom Gilliland
If you're looking for a near-instant potluck contribution, you just struck pay dirt. It would be tough to make this recipe any simpler-unless you left out the beans. A little chopping, some liquid measure,...
Author: Pableaux Johnson
Author: Lourdes Castro
(Chayotes Fritos) A hard, green, mild squash, the chayote is another wonderful plant native to Mexico. The beauty of the chayote is that it takes on the flavor of whatever seasoning it's cooked in. Serve...
Author: Cecilia Hae-Jin Lee
Author: Bon Appétit Test Kitchen
Learn the classic recipe for a margarita on the rocks, a refreshing cocktail made with high quality tequila.
Author: Roberto Santibañez
Author: Tom Gilliland
Instead of being baked in one large dish, this version of the traditional Latin dessert is made in individual ramekins.
Author: Martha Holmes
Author: Roberto Santibañez
Author: Jill Silverman Hough
While tamales are one of Mexico's most famous street foods, they are also one of its most popular party foods, which is fitting since a tamal is packaged like a small gift waiting to be unwrapped. The...
Author: Lourdes Castro
Mexican crema and Monterey Jack are blended here to create an almost impossibly creamy quiche. The strips of roasted poblano chile floating on top of the custard make for a beautiful savory pie, great...
Author: Roberto Santibañez
Author: Lourdes Castro
Author: Rebecca Rather
Author: Diane Rossen Worthington
Super-flavorful (and super-easy) homemade fresh chorizo and crispy hash brown potatoes take these tasty breakfast tacos to the next level.
Author: Rhoda Boone
Author: Roberto Santibañez
Author: Bon Appétit Test Kitchen
If the poblanos aren't hot enough, add some chopped jalapeños to the salsa verde. Garnish enchiladas with fresh avocado slices and drizzle with crema mexicana (a nutty cultured cream available at some...
Author: Lena Cederham Birnbaum
No offense to salsa, but come on, who doesn't love a gooey, cheesy bean dip, bubbling hot like lava from the broiler? If you're a chile head, you'll probably want to up the number of chiles and leave the...
Author: Gina Marie Miraglia Eriquez
This is a spicy yet balanced salsa for green sauce lovers.
Author: Rhoda Boone
Ceviche de Camaron: Shrimp Ceviche "Cocktail"
Author: Rick Bayless
Author: Roberto Santibañez
Author: Shelley Wiseman
Author: Melissa Roberts
The vegetables should still have plenty of bite when you pull them off the grill; you want a mix of textures between the tender steak, crisp toppings, and soft tortillas.
Author: Josef Centeno
Author: Marilyn Tausend
Author: Bon Appétit Test Kitchen
Author: Rick Bayless
Author: Zarela Martinez
Author: Marian Burros
Author: Reed Hearon