Author: Chris Schlesinger
Author: Skye Gyngell
Author: Jill Silverman Hough
Author: Marie Samples
If you can't find guajillo chiles, use New Mexico or Californian chiles, and for moritas, try chipotle chiles in adobo.
Author: Rick Martinez
This salad looks great using mixed color and sized tomatoes. The simple feta dressing keeps well for up to two weeks in a jar in the refrigerator. Dress the salad just before serving.
Author: Monday Morning Cooking Club
A marinade of lime and tequila takes this Mexican-inspired salad to the next level.
Author: Marina Delio
This new way with latkes is a delicious main course for brunch, too.
Author: Selma Brown Morrow
Author: Jeff Edmunds
If you can't find tostadas at the store, you can fry your own, or just serve the crab salad and dip with large tortilla chips alongside instead.
Author: Anna Stockwell
Author: Jim Lahey
Try our easy chicken nachos recipe from Lucinda Scala Quinn, made with black beans, cooked chicken, and salsa.
Author: Lucinda Scala Quinn
Author: Alison Roman
Author: Bon Appétit Test Kitchen
This dip is similar to the original green goddess dressing, which was created in the 1920s at San Franciscos Palace Hotel. Here, sour cream stands in for mayo.
Author: Nancy Oakes
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
Ceviche de Camaron: Shrimp Ceviche "Cocktail"
Author: Rick Bayless
Author: Katie O'Kennedy
Michael Shrader of Nine Restaurant Group in Palm Springs, Florida, writes: "Both sides of my family cooked a lot when I was growing up, so I've had plenty of inspiration to draw on as a chef. From my mother's...
Author: Michael Shrader
This recipe is a fun spin on the traditional agua de limón, using lemons instead of Key limes and adding avocado.
Author: Enrique Olvera
Author: Norman Van Aken
When you're grilling, you might expect grilled vegetables with a straightforward dip, but here I've paired just-cooked vegetables with a grilled dip.
Author: Eric Werner
We like sandwiches that send juices running down to our elbows, which is why we insist on dressing the lettuce. If you want to use store-bought giardiniera, skip the first step.
Author: Chris Morocco
Poaching skinless, boneless chicken breasts in well-salted water yields impossibly juicy and flavorful meat that won't dry out
Author: Kat Boytsova
Why make a marinade and a dressing when you can make one sauce that works as both?
Author: Anna Stockwell
A fresh, bright pineapple dressing ties together this irresistible platter of grilled pineapple rings, strip steak, and creamy avocado.
Author: Anna Stockwell
Author: Lorna Sass
Author: Molly Stevens
Author: Rose Hammick