A twist on the classic fattoush salad, with a creamy avocado and lime dressing and crispy fried tortilla strips standing in for the traditional pita chips.
Studded with chocolate and cookies and flavored with anise-infused cream, this delightful cake is also a spectacular use for stale bread: Grind it up, then use it instead of flour.
These vegetarian vampiro tacos swap out the classic carne asada for caramelized kabocha squash seasoned with smoked paprika, cumin, coriander, and cayenne.
Want to make it vegetarian? Just swap in roasted veggies (squash, peppers, onions, mushrooms, etc.), and instead of chicken stock, use vegetable stock or water.
The most impressive appetizer to “casually” pull out of the oven when your friends come over (and it also happens to make a nice Thanksgiving snack for while the turkey rests—just sayin').
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.
Join Gaby in the Bon Appétit Test Kitchen as she makes Tortilla de Papas. Salting the potatoes ahead of time draws out some of their liquid and guarantees they’re well seasoned, but skip this step if you want some of that moisture when you take a bite!
Check out the recipe here: https://weightloss-tricks.today/recipe/tortilla-de-patatas%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-655643712801e74720d6e436">
Failure, heartache, and heartbreak are what it takes to create a new take on a classic recipe. Join Rachel Gurjar in the Bon Appétit Test Kitchen as she spends two days creating the perfect cheesy cornbread–a recipe that took 80 servings to get right.
You can check out Rachel's upside-down cornbread recipe here: https://bonappetit.com/recipe/upside-down-cornbread
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.
Join Rick Martinez in the Bon Appétit Test Kitchen as he makes pork tamales. You can make masa, a dough made from ground corn, in two ways: instant and fresh. Fresh yielded the best corn flavor and best texture, but you can use corn masa flour too, which is easier to find. You can find fresh masa and dried corn husks at tortilla stores/factories, international sections at larger stores, or online.
Bon Appétit joins Chef Mattia Moliterni of Roscioli NYC, the legendary Roman restaurant’s New York outpost, as he makes their award-winning Burro e Parmigiano (Buttered Noodles). Made with just three high-quality ingredients–pasta, creamy butter, and Parmigiano Reggiano–these buttered noodles come together in mere minutes and deliver an irresistibly rich, velvety flavor. A simple yet delicious meal, discover why Roscioli’s version is considered one of the best buttered noodles dishes in the world.
Nearly every corner in Mexico City has a street cart serving fresh tortas. Food Editor Rick Martinez samples a torta de tamal with chocolate atol and an almost-too-big-to-bite chorizo and egg torta.
