Mexican

When 5:15 p.m. hits and there’s still no dinner plan, Deb Perelman makes this Instant Pot soup in 45 minutes flat.

Not just for elote.

Everything you love about Mexican elote—the charred kernels, the creamy-spicy-salty sauce, lots of lime—without the grill.

One bite of this piña colada–inspired tres leches cake and you’ll understand why it earned the moniker “three sheets to the wind.”

No grill, no deep-fryer, no problemo. Our summery tacos rely on our go-to fish-cooking method—slow-roast, baby—for all the flavor without the fuss.

The hyper-regional Mexican food at El Jardín slays, even by California standards.

Don’t worry about removing all of the melon seeds in this take on the popular Mexican street snack—they’re edible and add a little crunch.

It takes almost zero prep and just 35 minutes of cook time to turn pork shoulder into a tender, shreddy version of itself.

The Instant Pot cuts down cooking time by half, meaning you’ve got crispy porky tacos for a crowd in about an hour.

Cover me in salsa verde and bury me in Monterey Jack

These veggie enchiladas feature a charred tomatillo salsa verde, creamy pinto beans, and plenty of cheese.

Sure, the carnitas at the teeny-tiny Mexican spot look good, but have you ordered the huitlacoche quesadilla?

Are you Mexican if you only have stories and food? I'm still not sure.

Yes, there are brussels sprouts in these tacos.

Guarantee there’s always a hot, melty batch ready for your guests with this nacho construction strategy.

Think of this as a chile-laced peanut butter you’ll want to put on everything, from tacos to fried eggs. It’s delicious and not at all as intimidating as it sounds.

Why choose between verde and roja salsa when you can have both?

Chef Daniela Soto-Innes thinks of these as a Mexican take on bagels with cream cheese and lox. The addictive caramelized fish sauce vinaigrette brightens every bite.

Baking a single large-format tamal may not be traditional, but it produces a similarly tender, moist, barely sweet cake with pudding vibes.

Serve this huge pot of flavorful stew as the centerpiece surrounded by fixings that guests can pick and choose to build their own bowls.

Whether it’s scooped up with tortilla chips or spooned over a simple fillet of fish, this zippy charred corn salsa is the ultimate peak-August condiment.

All the things that you love about elote (Mexican grilled corn), now in a convenient tossed-together form.

It’s two ingredients and the most refreshing thing you’ll drink this summer.

These easier-than-easy shrimp tacos are packed with flavor, and ideal for busy weeknights.