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pdfs nav madrid
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(280)
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A combination of beer and vodka keeps the masa and rice flour batter on these swordfish pieces ultralight and delightfully crisp.
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An easy, chile-spiked tomato salsa for all your taco needs.
5.0
(5)
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Bright, fresh, colorful, and easy to eat with one hand, this take on the classic Peruvian mussels dish is a great cocktail snack.
5.0
(5)
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Guarantee there’s always a hot, melty batch ready for your guests with this nacho construction strategy.
5.0
(5)
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This speedy Spanish dish of shrimp cooked in olive oil and garlic can be a main or appetizer. It all depends on how you dress it up.
5.0
(5)
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Don’t toss those stale tortillas. Scramble them with eggs and give them a second chance at life.
5.0
(5)
Easy
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Crisp tostadas topped with cheesy sautéed poblanos and mushrooms, charred cherry tomato and serrano salsa, and fried eggs.
4.6
(4.61)
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Tangy, smoky, and just a touch spicy, this simple salsa made with charred tomatoes shows how just a few ingredients can transform into something truly spectacular.
4.3
(4.32)
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Three words: bacon-fat tortillas.
5.0
(4.8)
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Oyster and maitake mushrooms are a textural delight, taking on the texture of braised, shredded meat when cooked.
4.0
(4)
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3.0
(3)
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Charring the ingredients in the broiler builds intense flavor without lighting a grill.
4.7
(4.65)
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The nostalgic ground meat filling has obvious upgrades; the charred tomato salsa should be in heavy rotation.
5.0
(5)
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Filled with seasoned ground beef and all the fixings, these shatteringly crisp taco shells are the pride of San Antonio.
5.0
(5)
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Shrimp cocktail meets hangover helper in this spicy, tangy, refreshing take on a Venezuelan seafood cocktail from Ensenada in NYC.
5.0
(5)
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In this Venezuelan holiday dish, masa is filled with a shredded chicken and beef stew, then wrapped in fragrant banana leaves and steamed—like a tiny present.
5.0
(4.85)
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This smoky, chile-laden salsa works both as a marinade and glaze for grilled chicken thighs.
Easy
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This smoky, fiery concoction is inspired by Bar Amá’s “Bus Driver” salsa.
4.0
(3.83)
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Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.
Easy
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Crunchy chicharrones are ideal for soaking up bright tomatillo salsa, taking on an ultimate crispy-gone-soggy chewy texture.
4.0
(4.17)
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This refried-bean-slathered gordita with all the fixings is a Mazatlán specialty.
5.0
(5)
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These bright and succulent grilled chicken breasts are perfect for wrapping in warm tortillas with spoonfuls of fresh salsa verde.
3.6
(3.62)
Recipes
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)
Quick
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This pico de gallo recipe is the best fresh salsa you can make—use it to top our favorite Tex-Mex enchiladas or spoon it over a layered queso.
5.0
(4.75)