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magazine ancho and guajillo chile harissa
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This refried-bean-slathered gordita with all the fixings is a Mazatlán specialty.
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This irresistibly smoky-spicy condiment lasts for a month and perks up everything from scrambled eggs to lamb chops.
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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.
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You can substitute ancho chiles for the chilhuacle amarillo chiles and the chilcostle chiles in this mole, but for authentic color and flavor, order these hard to find chiles from spicetrekkers.com.
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Add all, some, or none of the jalapeño’s seeds and ribs in order to control the salsa’s heat.
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This kicky chile-and-peanut-laced dressing is ready to replace the ranch on your crudités platter.
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This easy guacamole recipe is best made in a Mexican mortar and pestle called a molcajete, but a bowl and a fork works fine. Just don’t rush to get it on the table. It takes a while for the avocado to absorb all the flavors you add to it.
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If you are a chile fan, you can sub in serranos or jalapeños for the chiles de árbol.
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Denisse Soto, a bartender turned entrepreneur, takes an anthropological approach to sharing Mexican spirits.
Ximena N. Beltran Quan Kiu
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At Prudencia, seven courses and all the time in the world are always on the menu.
Belle Cushing
Bar Ama's Nacho Vidal cocktail is as spicy as a Spanish porn star.
Belle Cushing
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Complex and loaded with umami, this potent liquid seasoning is beloved around the world.
Sylvio Martins
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After quietly rising through the unsung ranks at local icon Gene & Georgetti, one ambitious cook opened his own classic Italian steakhouse.
Mike Sula
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Editor in chief Dawn Davis looks ahead at some of the exciting changes to come from BA.
Dawn Davis
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Today, Bon Appétit spends a day on the line with Chef William Joo, owner of Pizzeria Sei in Los Angeles. Serving Neapolitan pizza with a Japanese twist, Pizzeria Sei offers an 11-course pizza omakase once a month, a style of dining traditionally used for sushi.
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Tania Apolinar, owner of Taqueria Ramírez in Brooklyn, takes Bon Appétit behind the scenes for a hidden camera look at what it takes to serve 600 customers on a busy Friday night in the heart of Brooklyn.
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While Güero chef Megan Sanchez embraces her Egyptian and Mexican heritage in her food, it’s how she marries cuisine and a community of women in Portland that makes her restaurant a stand-out.
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“We use traditional Peruvian techniques, but elevated with influences from Miami.” Today Bon Appétit spends a day on the line with prep chef Giuliana Intriago at Maty’s–Miami’s best new restaurant and a 2024 Conde Nast Traveler Hot List Restaurant Winner.
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This irresistibly smoky-spicy condiment lasts for a month and perks up everything from scrambled eggs to lamb chops. Recipe by James Beard Award winner Alon Shaya.
Get the recipe: Homemade Harissa
Read more: 19 Recipes With Harissa
Get the recipe: Homemade Harissa
Read more: 19 Recipes With Harissa
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Wes Avila, chef and owner of Guerrilla Tacos in Los Angeles, is riffing on a classic American "Taco Tuesday" with his own inventive, Mexico-by-way-of-LA taco called the "Pocho."