Author: Susan Lasken
Author: Gina Marie Miraglia Eriquez
Line the tortilla press with plastic and the dough will peel right off.
Author: Tom Gilliland
Author: Diane Morgan
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
Author: Ian Knauer
Author: Lora Zarubin
Author: Eric Werner
Author: Anayanci Jiménez Ramírez
Author: Sheila Lukins
Author: Marcela Valladolid
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
Author: Leona Tiede
Author: Bon Appétit Test Kitchen
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
Author: Sergio Remolina
Author: Marcela Valladolid
Author: Marge Perry
This indispensable condiment adds tangy crunch and a bright pink note to your tacos.
Author: Amy Finley
Author: Priscila Satkoff
Author: Kara Newman
Chicago chef Graham Elliot uses aromatic makrut lime leaves to make this sparkler from his sandwich shop, Grahamwich.
Author: Graham Elliot
Author: Sergio Remolina
Author: Jimmy Shaw
Author: Rick Bayless
Author: Ian Knauer
Author: Lourdes Castro