You can reheat this ooey-gooey dip in a skillet, or keep it warm in a fondue pot.
Author: Bon Appétit Test Kitchen
Serranos provide the heat in this chunky guacamole that's great for Cinco de Mayo.
Author: Elizabeth L. Brown
The craving for chorizo is just as evident in its adopted home of Mexico as it is in its original home of Spain, and in both countries the cuisine would be unimaginable without the sausage. The main difference...
Author: Marilyn Tausend
Smoky grilled vegetables-not a cloying amount of meat or cheese-rule here. Instead of embellishing the enchiladas with a complex (and time-consuming) Mexican pipián (pumpkin-seed sauce), cook a few customary...
Author: Ruth Cousineau
Try to eat just one. A haute version of the favorite bar food, these bites resemble miniature chiles rellenos. A double layer of bread crumbs is the key to their miraculously crisp exterior.
Author: Ian Knauer
This indispensable condiment adds tangy crunch and a bright pink note to your tacos.
Chicago chef Graham Elliot uses aromatic makrut lime leaves to make this sparkler from his sandwich shop, Grahamwich.
Author: Graham Elliot
