Mexican

This smoky sauce goes well 
with any grilled meat or fish. The grill tames the heat, don’t worry.

It’s refreshing, naturally sweet without added sugar, and just look at that PINK!

An intensely flavorful broth that’s just as delicious as the beans themselves.

This refreshing beverage makes the most of peak-of-the-season strawberries.

From fried avocado tacos to elote-style corn salad and black bean burritos you'll want every night of the week.

Essential Mexican cooking—and a few nuevo options—make it easy to find balance in the D.F..

Posole is one of the tastiest, prettiest one-pot dishes on earth. Make ahead and all that’s left to do is ice some beers and set out all the toppings.

Filled with greens, roasted vegetables, and a little queso fresco, these veggie tacos are easy to make for a fun weeknight meal. 

Some of us still have nightmares about bad puréed black bean soups that were once a “thing.” Creamy puréed pinto beans, chiles, and lots of mix-ins set this soup on the right path.

These recipes include fajitas, refried beans, plenty of nachos, and more—just don't skimp on the cheese for it to be true Tex-Mex.

This recipe makes just enough salsa verde to coat one bag of chips, but it's so tasty and versatile that we always make a double batch. If you can, choose a heftier chip that will hold up when stirred into the sauce.

Aguachile, literally meaning chile water, is traditionally made with chiles, cilantro, onion, lime, and, yeah, water.

Three words: bacon-fat tortillas.

Senior editor Rick Martinez looooves tacos al pastor, but on his last trip to Mexico City, he opted for fish tacos al pastor at Contramar. He did not think he could possibly like a fish taco more than a pork one until that moment, hence the origin story of this recipe.

A drive through Baja is filled with tacos, hotels, and views more beautiful than you could imagine

Oaxaca, Mexico is one of the most colorful (and delicious) places on the planet.

Since finding fresh masa in the U.S. is hit or miss, we call for fresh corn tortillas, which technically makes this a tostada.

If you’ve never made posole, this is a good starter recipe.

Seek out a tortilleria if possible; it makes a difference.

For a salsa that won’t send smoke shooting from your ears, be thorough about removing the seeds from the chiles, and even scraping out the ribs, the hottest part.

Oaxaca is known for its moles, and there are countless types. This recipe features dried red chiles and is often served with poultry.

The shrimp is even better when it’s grilled.

We like toasting the canned hominy to concentrate and develop its flavor, but if that’s one step too many, it will still be awesome!

The nostalgic ground meat filling has obvious upgrades; the charred tomato salsa should be in heavy rotation.