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magazine seared queso fresco and queso panela with cilantro mojo
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4.5
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This vibrant cilantro pesto recipe blends blanched herbs, Cotija cheese, garlic, and toasted pepitas. Toss with pasta for a fresh and bold spaghetti pesto.
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(5)
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This kicky chile-and-peanut-laced dressing is ready to replace the ranch on your crudités platter.
4.0
(4)
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This smoky, chile-laden salsa works both as a marinade and glaze for grilled chicken thighs.
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This recipe for melty, cheesy, spicy comfort in a bowl is one of the best sellers on the menu at San Francisco’s Tacolicious. Don’t skimp on the chips—trust us, you’ll need them.
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Only slightly more involved than cracking open a jar from the grocery store.
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(4.21)
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This chicken stew seasoned with aromatic spices, tomato, and sofrito is ideal comfort for cold evenings.
5.0
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You can make this traditional Puerto Rican dish with a food processor, but for even more authentic flavor, use a pilón, or a wooden mortar and pestle.
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Seek out a tortilleria if possible; it makes a difference.
4.3
(4.33)
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Oyster and maitake mushrooms are a textural delight, taking on the texture of braised, shredded meat when cooked.
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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.
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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.
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(4.09)
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The seasoning in this chicken burrito recipe is flavorful but not too spicy. It's a weeknight crowdpleaser. Now all you need is a margarita...
4.5
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Cemita Milanesa de Pollo is the sandwich sold—by almost every vendor—at the Mercado in Puebla for breakfast, lunch, dinner and late night snacks. Needless to say, the competition over who makes the best is fierce. A generous portion of crispy fried chicken hangs over a sesame seed bun, which also cradles a generous amount of shredded Oaxacan cheese, avocado, and escabeche de verdura, pickled vegetables that take on a spicy, smoky heat from chiles in adobo.
3.6
(3.6)
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This recipe is all about a few simple tricks that’ll keep the melted cheese ooey, gooey, and dippable from first chip to last.
3.0
(3.17)
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The shrimp is even better when it’s grilled.
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(5)
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Charring the tomatoes and vegetables plays up their sweetness and adds smoky, bitter notes. This goes great with quesadillas, grilled snapper, and pork.
3.5
(3.5)
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Take your time to cook down the flavor base, which is enriched with ají amarillo and beer, and you’ll be rewarded with a thick, homey Peruvian duck stew.
4.6
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3.4
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4.0
(4.11)
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This zippy chile-and-garlic-packed Cuban sauce is often used to marinate slow-roasted pork, but we’d be happy putting it on just about everything. If you’re spice sensitive, split the chiles in half lengthwise and remove the seeds; they hold much of the heat.
4.6
(4.59)
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3.7
(3.7)
Easy
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