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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.
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(5)
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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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Don’t toss those stale tortillas. Scramble them with eggs and give them a second chance at life.
5.0
(5)
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Three words: bacon-fat tortillas.
5.0
(4.8)
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(3)
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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.
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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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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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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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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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This smoky, fiery concoction is inspired by Bar Amá’s “Bus Driver” salsa.
4.0
(3.83)
Vegan
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This can be made 3 days ahead (so stacking it on your nachos day of will be easy as can be).
4.0
(4)
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Our best Salisbury steak recipe takes the nostalgic dish up a notch thanks to caramelized shallots, mushroom gravy, zippy mustard powder, and lots of parsley.
4.7
(4.67)
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This refried-bean-slathered gordita with all the fixings is a Mazatlán specialty.
5.0
(5)
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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.
4.0
(3.96)
Easy
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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)
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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These bright and succulent grilled chicken breasts are perfect for wrapping in warm tortillas with spoonfuls of fresh salsa verde.
3.6
(3.62)
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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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No more fighting for those corner slices of lasagna—each serving of this skillet lasagna delivers that coveted mix of crispy and cheesy.
4.0
(3.9)