Taco

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. 

Even when roasted at a high temperature, cauliflower takes time to get properly charred and crispy around the edges. Don’t worry if it shrinks a lot—the flavor will be that much more concentrated.

High-quality tortillas make all the difference.

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.

Taqueria Los Cocuyos is an unassuming taco stand in the heart of the city.

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

I know. I know. But these vegetarian tacos are too good to quit.

Cooked and raw brussels sprouts are matched with a rich umami dressing and a spicy nutty sauce in this surprising but winning taco.

Duck has an unfair reputation for being fussy, but not this sticky-spiced, finger-licking-good version.

You can go from frozen shrimp to dinner in 20 minutes.

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

I meet sources, hold court with friends, and even conduct interviews with television networks at a taco truck.

These tacos are appropriate for any day of the year.

Flour Tortilla. Bacon. Eggs. Potatoes. Cheese. These are the things that make or break the most portable breakfast around.

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

When my vegetarian partner is away for the afternoon, I make these chipotle chicken tacos on the sly.

No matter what your mom told you, gray taco meat does not count as "browned." Here's how to brown meat so it's crispy and delicious.

All you need is one baking sheet and a hot broiler.

The best tacos of the year represent a hybrid of authentic Mexican traditions and Americana.

It's porky, it's spicy, and it's delicious. But what is chorizo, actually?

How do our food editors power through endless hours of recipe testing? With a serious breakfast, of course.

A funny and heartbreaking excerpt from Wes Avila's Guerrilla Tacos cookbook.

Buying corn tortillas is tough. Here's everything to look for to ensure your tacos end up with the best ones possible.