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Crisp tostadas topped with cheesy sautéed poblanos and mushrooms, charred cherry tomato and serrano salsa, and fried eggs.
4.6
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Don’t toss those stale tortillas. Scramble them with eggs and give them a second chance at life.
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Weeknight dinner can't get much easier—or tastier—thanks to these spiced beef tostadas.
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Keep this 20-minute taco recipe featuring pan-seared fish fillets, a lime-infused slaw, and a creamy, spicy sauce in your back pocket for busy weeknights.
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Quick, spicy, filling, and made mostly of pantry ingredients, this chili/tortilla soup/frito pie mash-up is calling your name. (Shhh. Listen closely.)
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Use prosciutto if Serrano is unavailable, and make sure the relish is nice and acidic to stand up to the richness of the ham and eggs. This recipe is from Morcilla, one of the Hot 10, America's Best New Restaurants 2016.
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Made of crispy tortillas laced with fluffy scrambled eggs, migas is a textural marvel that’s as ideal for brunch as it is breakfast-for-dinner.
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Culture
3D printing is making its mark on Mexican foood. Plus, a man found a winning lotto ticket in a cookie jar, why you won't have to smuggle Italian salumi into the U.S. anymore, and more in our daily roundup of food news.
Danielle Walsh
Restaurants
Colored masa designs are going viral on social media, but they aren’t just pretty to look at: During the Spanish conquest in Mexico, the tortillas represented a critical Indigenous tradition.
Andrea Aliseda
Culture
best-new-restaurants
The tortellini in brodo is just one of the many surprises at this breakout Los Angeles spot.
Culture
Chef Alex Stupak had his tortilla warmers custom-made by Martin Kastner of Crucial Detail...
Christine Muhlke
Culture
We're sharing the best home cook-submitted recipes from food52's latest contest. This week, the theme is "Your Best Chili Pepper Recipe."
Bon Appétit
Videos
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Join Claudette Zepeda as she makes frijoles charros and flour tortillas. Frijoles charros are from the Northern part of Mexico and are named for the Mexican horseman or cowboy called a charro. Claudette adds bacon, smoked sausage, Spanish chorizo and smoked ham to the pinto bean base to guarantee you're getting meat in every bite. Pro tip: save some of the rendered fat from the bacon to put in the tortillas. You won't regret it.
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Join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make a gourmet version of Hot Pockets!
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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Takis are rolled up tortilla chips of surprising intensity. After making gourmet Doritos, Claire was pretty confident she could make gourmet Takis in just one day, but the length of this video might say otherwise. Anyway, join Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make a gourmet version of Takis.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/
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Join pastry chef Claire Saffitz in the Bon Appétit Test Kitchen as she attempts to make gourmet strawberry Pop-Tarts.
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Twizzlers come in just about every flavor under the sun, but Claire only has one goal in mind: make a gourmet version of everyone's favorite. That's right -- the original, cherry-ish flavored Twizzler.
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Join Sohla El-Waylly in the Bon Appétit Test Kitchen as she makes red lentil zucchini. These crispy, crackly zucchini fritters take inspiration from the traditional Bengali onion snacks piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chili powder.
Check out the recipe here: https://weightloss-tricks.today/recipe/zucchini-lentil-fritters-with-lemony-yogurt