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Recipes
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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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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.
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Three words: bacon-fat tortillas.
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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.
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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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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)
Articles
(271)
Culture
Everyone’s favorite humanitarian chef shares his home cooking in Spain My Way
Jamila Robinson
Cooking
Strawberries? Tarragon? Rick Martinez shows us the way.
Rick Martinez
Restaurants
At Molino el Pujol, the freshly made tortillas are out of this world.
Hilary Cadigan
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
Bar Ama's Nacho Vidal cocktail is as spicy as a Spanish porn star.
Belle Cushing
Culture
Rejoice! The tortilla boom is upon us.
Aliza Abarbanel
Videos
(167)
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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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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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Los Tacos No. 1 just opened a new location close to the Bon Appétit offices and we've reached peak hysteria. These tacos are good. Really good. So good, in fact, that we sent Alex Delany to go try one bite of every item on Los Taco No. 1's menu. And Rick Martinez went along with him for good measure.
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Join Chris Morocco in the Bon Appétit Test Kitchen as he prepares his 15-minute recipe for crispy mushroom quesadillas. When cooked whole and left to brown, the mushrooms’ edges get lacy and crisp, while their interiors relax and tenderize—they’re almost akin to braised and shredded meat.
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To gear up for Cinco de Mayo, Carla and Rick make Margaritas together with Cointreau and fresh ingredients, then have a virtual fiesta with fresh salsa and guac. Carla shakes up The Original Margarita – Cointreau, tequila & lime – and Rick shakes up his riff on the original, the Mora Picosa.
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Join Brad Leone, Hana Asbrink, Chris Morocco, Rachel Gurjar, Inés Anguiano, and Kendra Vaculin in the Bon Appétit Test Kitchen as they each make their ultimate nachos recipe.