Mexican

It's not traditional, but we love the heat that fresh ginger adds to the salsa that accompanies this brown rice and beans recipe.

This can be made 3 days ahead (so stacking it on your nachos day of will be easy as can be).

Use a lager to tenderize the pork shoulder in these carnitas.

No one likes cold chips. At El Toro Blanco, an unsung but essential machine keeps them toasty

The backbone of this bowl of New Mexican soul is large kernels of dried hominy, which need to be soaked overnight. This spin on the classic posole recipe might be the most delicious party food on either side of the Rio Grande.

You can reheat this ooey-gooey queso fundido dip in a skillet, or keep it warm in a fondue pot. Save this recipe for your next taco night.

All the sizzling fillings, vibrant salsas, and bold toppings a (freshly made) tortilla could ever want.

Looking for a salsa recipe? Look no further than this pico de gallo.

This salsa recipe is for those who don't fear heat—habaneros are much higher on the Scoville scale than jalapeños.

Advice on improving your guacamole, courtesy of chef Roberto Santibañez and writer JJ Goode.

No sugar here—this margarita get its sweetness from agave syrup. Choose your favorite tequila blanco for the base.

Hominy, or hulled corn kernels, is the backbone of this Mexican posole soup (pronounced pho-soh-lay), which can easily be made vegetarian by using vegetable stock and omitting the pork. Either way, it's best garnished with lots of cilantro, cheese, and lime and served with warm flour tortillas.