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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)
Easy
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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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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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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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These stuffed buns are everything frozen pizza pockets dream of being.
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Filled with seasoned ground beef and all the fixings, these shatteringly crisp taco shells are the pride of San Antonio.
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Plopped on a creamy tomato sauce, these peppers are a repeat-worthy one-dish dinner.
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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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Eating your veggies has never tasted as good as when they’re beer-battered and fried until crispy. Sub the zucchini for any veg—from broccolini to mixed mushrooms.
Articles
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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
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
Culture
best-new-restaurants
The tortellini in brodo is just one of the many surprises at this breakout Los Angeles spot.
Cooking
It’s Gourmet Makes, but in YOUR home…
The Bon Appétit Staff
Cooking
High-quality tortillas make all the difference.
Adam Rapoport
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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Today, Bon Appétit joins Chef Kelly Mencin, owner of NYC’s Radio Bakery, to make focaccia. Radio Bakery is one of New York’s hottest bakeries and was named one of the best in America by The New York Times.
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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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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