Mexican
Every Recipe You Need to Throw the Ultimate Tostada Party
Tacos are great for dinner. But when you're throwing a backyard bash, easy, make-ahead tostadas take the cake. Of course, you can't serve tostadas alone. So here's the whole fiesta—from the no-lime guacamole to the tequila-spiked cucumber juice.
Chipotle Chicken Tostadas
Spicy Mexican chorizo adds richness to tinga, a tomatoey shredded-chicken tostada topping.
Shrimp-Salad Tostadas with Tomatoes and Cucumber
In the state of Chiapas, these are made with chewy dried shrimp and called tostadas turulas. Use the most flavorful shrimp and best tomatoes you can find.
Peaches and Crema Paleta Pops
The classic combination of peaches and cream takes a trip south of the border in these cinnamon-spiked ice pops.
Shredded Beef Tostadas with Chiles and Lime
In Mexico, salpicón is a kind of shredded meat or fish salad, usually made with beef, and commonly served on tostadas. This version gets a fresh crunch from radishes and sweet acidic kick from a combination of lime and pineapple juices.
Creamy Black Bean Spread
This black bean spread gets a hint of unexpected sweetness from the ground fennel seeds. Traditional Mexican dishes often use dried avocado leaf, which has a similar flavor. Try the spread as a base for tostadas or nachos, or serve with chips for dipping.
Avocado Toast with Tomato-Corn Salsa
Tomatoes and fresh corn salsa add a Mexican twist to the classic avocado toast. To add a smoky flavor to the mix, grill the corn first.
The Mexican Pantry Ingredient Your Kitchen Needs
Who knew a little can could pack so much flavor?
Camp Cooking With the Boy Scouts
One food editor. Zero camping experience. 12 Boy Scouts.
The Ingredient Your Margarita Doesn't Need
One man's controversial opinion about an iconic beverage.
This Trick Will Transform Your Salsa
It's an unexpected addition to Mexican sauces. But once you try it, you'll never go back.
Three Ingredients That Instantly Turn Fruits and Veggies Into Addictive Snacks
All you need is chile, lime, and salt.
Chilaquiles with Blistered Tomatillo Salsa and Eggs
If you've got both a camp stove and a grill, you're golden: Prep the salsa over the live fire, and make perfect eggs on the propane stove.
Roasted Garlicky Sweet Peppers and Chiles
Don't like it hot? Remove the seeds to tone it down, or make this addictive condiment with sweet peppers alone.
Hold-The-Lime Guacamole
Lime is an integral part of great guacamole—or so we thought. Turns out, you get to taste and enjoy the pure flavor of avocado better in guacamole without the lime.
Grilled Short Ribs with Sesame-Chipotle Mole
The classic slow-cooked cut is moving into the fast lane, grilled and paired with a mole that's ready in a flash
Tecate Skirt-Steak Tacos
Any fairly thin cut of beef will work with this marinade; try flank or New York strip.
Grilled Corn, Zucchini, and Black Bean Quesadillas
Cooking corn this way adds a depth of flavor from the husk and keeps the kernels from drying out. Tossed together with zucchini and scallions, these quesadillas make for a super-satisfying vegetarian dinner.