Mexican

Think of this as a chile-laced peanut butter you’ll want to put on everything, from tacos to fried eggs. It’s delicious and not at all as intimidating as it sounds.

Why choose between verde and roja salsa when you can have both?

Chef Daniela Soto-Innes thinks of these as a Mexican take on bagels with cream cheese and lox. The addictive caramelized fish sauce vinaigrette brightens every bite.

Baking a single large-format tamal may not be traditional, but it produces a similarly tender, moist, barely sweet cake with pudding vibes.

Serve this huge pot of flavorful stew as the centerpiece surrounded by fixings that guests can pick and choose to build their own bowls.

Whether it’s scooped up with tortilla chips or spooned over a simple fillet of fish, this zippy charred corn salsa is the ultimate peak-August condiment.

All the things that you love about elote (Mexican grilled corn), now in a convenient tossed-together form.

It’s two ingredients and the most refreshing thing you’ll drink this summer.

These easier-than-easy shrimp tacos are packed with flavor, and ideal for busy weeknights.

This smoky sauce goes well 
with any grilled meat or fish. The grill tames the heat, don’t worry.

It’s refreshing, naturally sweet without added sugar, and just look at that PINK!

An intensely flavorful broth that’s just as delicious as the beans themselves.

This refreshing beverage makes the most of peak-of-the-season strawberries.

From fried avocado tacos to elote-style corn salad and black bean burritos you'll want every night of the week.

Essential Mexican cooking—and a few nuevo options—make it easy to find balance in the D.F..

Posole is one of the tastiest, prettiest one-pot dishes on earth. Make ahead and all that’s left to do is ice some beers and set out all the toppings.

Filled with greens, roasted vegetables, and a little queso fresco, these veggie tacos are easy to make for a fun weeknight meal. 

Some of us still have nightmares about bad puréed black bean soups that were once a “thing.” Creamy puréed pinto beans, chiles, and lots of mix-ins set this soup on the right path.

These recipes include fajitas, refried beans, plenty of nachos, and more—just don't skimp on the cheese for it to be true Tex-Mex.

This recipe makes just enough salsa verde to coat one bag of chips, but it's so tasty and versatile that we always make a double batch. If you can, choose a heftier chip that will hold up when stirred into the sauce.

Aguachile, literally meaning chile water, is traditionally made with chiles, cilantro, onion, lime, and, yeah, water.

Three words: bacon-fat tortillas.

Senior editor Rick Martinez looooves tacos al pastor, but on his last trip to Mexico City, he opted for fish tacos al pastor at Contramar. He did not think he could possibly like a fish taco more than a pork one until that moment, hence the origin story of this recipe.

A drive through Baja is filled with tacos, hotels, and views more beautiful than you could imagine