Mexican

Short ribs aren’t just for braising. Make sure to grill them to medium doneness, just long enough to render fat and tenderize, without letting them overcook or toughen.

Rick Martinez’s shrimp gorditas are inspired by his months of quarantine in Mazatlán, Mexico.

Top these creamy, beany enfrijoladas with a fried egg, chorizo or roasted vegetables, and queso fresco!

A concentrated spiced simple syrup to flavor any cold brew.

This standby salsa recipe using either tomatillos or tomatoes for the base lasts five days in the fridge or up to a month if you freeze it.

Forget soaking your beans! Make like Rick Martinez and use this smart-cooking method instead. 

Why have a chocolate- or vanilla-flavored concha when you can have both in this New York–inspired twist on the classic Mexican sweet bread?

White conchas may look plain, but with a boost of high-quality vanilla, they’re unexpectedly flavorful.

If you like the sound of a choco-coconut concha, give the classic Mexican sweet bread tropical twist by using virgin coconut oil.

In the kitchen, I teach my kids how to be Mexican and proud.

I come to my favorite New York City taco truck for the perfectly seasoned lengua tacos, but I stay for the community.

A plate of tacos, rice, beans, and maybe an enchilada or two remains a ubiquitous part of Mexican American restaurant culture. But it’s seldom celebrated.

Strawberries? Tarragon? Rick Martinez shows us the way.

A great taco must start with an excellent tortilla. The only question is, which one will you choose?

Growing up in the South, I struggled to locate my Mexican roots. Then, Mexico came to me.

Rejoice! The tortilla boom is upon us. 

Is a love story even a love story if it doesn’t feature tacos?

These are the secret sauce(s) we’re stocking our fridges with all year round. 

An easy, chile-spiked tomato salsa for all your taco needs. 

Juicy pork al pastor and oozy quesillo are a brilliant combo in these crunchy fried tacos.

Turn the rich pan juices into a super-flavorful, spicy dipping sauce for this goat (or lamb) birria. 

This kicky chile-and-peanut-laced dressing is ready to replace the ranch on your crudités platter. 

There's nothing stopping you.

A not-so-average torta with crispy chicken and black beans for the win.