Cinnamon, ginger, and dates add spicy, bright, sweet dimension to this warming lamb stew.
Author: Izabella Wentz PharmD.
These spicy mussels, steamed in Mexican beer infused with chorizo, cumin, garlic, and cilantro, make a wonderful, quick weeknight meal.
Author: David Tamarkin
Author: Alexis Touchet
Author: Ian Knauer
Crema - a Mexican cultured heavy cream similar to sour cream - is often drizzled over enchiladas and tostadas and added to side dishes and sauces. Here it lends a tangy balance to rich avocado and sweet...
Author: John Phillips
Campechana is the perfect marriage of shrimp cocktail and salsa, with extra layers of flavor thanks to sweet lump crabmeat, smoky New Mexican chiles, briny olives, and creamy avocado. This version was...
Author: Levi Goode
Flavored with citrus, maple syrup, and cilantro, this slaw makes an excellent topper for tacos or side for anything you've got on the grill.
Author: Luz Calvo and Catriona Rueda Esquibel
Author: Pam Anderson
This dish is so easy to make and yet looks and tastes impressive enough to serve for a dinner party.
Author: Christina Anstead
Author: Lovoni Walker
Talk about comfort food. This traditional stew combines all manner of meat with two different kinds of tubers. Sour orange lends a uniquely Caribbean flair. We like to brighten our sancocho by pairing...
Author: Junot Díaz
Chop up a lemon-flesh, rind, and all-and stir it into an herby salsa to spoon over sweet charred scallops.
Author: Alison Roman
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
Author: Jean Thiel Kelley
Author: Zakary Pelaccio
Author: Alison Roman
Author: John Stage
Author: Daisy Martinez
Author: Bon Appétit Test Kitchen
The tortillas and filling are layered (instead of rolled) to reduce prep time.
Serve with: Shredded lettuce and radishes tossed with lemon vinaigrette, and Spanish rice. Dessert: Lime sherbet.
Author: Melissa Roberts
You can serve this warmly spiced, slow-cooked pork in its entirety for a crowd, or treat it as a "nextover" and turn the extra servings into a brand-new dinner later in the week.
Author: Anna Stockwell
Treat scallops to the flavorful oil left behind when you cook chorizo-it's basically liquid gold.
Author: Molly Baz