Mexican

Skip the store-bought margarita mix: These DIY frozen margaritas are the ideal drink for a hot summer day.

These grilled fish tacos will be a hit at any BBQ. Serve with guacamole and pico de gallo.

This layered tres leches cake is sandwiched with strawberries, mangoes, and whipped cream for a knockout version of the popular dessert everyone will love.

Enriched bread dough gets shaped into a roll and baked with a crunchy, cookie topping scored to resemble a seashell, or concha.

This Orange-and-Chile Roast Chicken brings together all the many lessons I’ve learned from roasting chickens over the years.

No tortillas here—a dough made from plantains is filled with beans for these quesadillas.

Tacos Árabes are a specialty of Puebla, home to one of Mexico’s most significant Lebanese communities. At most stands, the pork is cooked on a spit, then shaved off, shawarma-style. But for this recipe, you don't need a spit.

This Mexican seafood cocktail gets its name because it is tossed with a bracing mix of tart, pungent, and spicy ingredients.

This hearty black bean soup gets lots of heat and flavor from a purée of chipotle peppers and garlic.

Lima, or sweet limes, are the key to the citrus flavor of sopa de lima Yucateca, but bitter orange also works well in this Mexican soup.

Caldo de camarón is a classic cantina dish, offered two ways, on its own or with the vegetables and shrimp.

Sopa de fideo is one of the most traditional soups in Mexico, and is usually part of the midday meal in households and in small family restaurants.

Garnishes make tortilla soup special (and famous)—top each bowl of sopa de tortilla with a combination of crispy tortillas and creamy avocado chunks.

There are as many version of lentil soup as there are days of the year—this Sopa de Lentejas recipe features diced carrots and celery.

When you are sick or under the weather, this Mexican chicken soup called caldo de pollo can lift up your spirits like few foods can.

The marinade for this chicken fajitas recipe packs a big citrusy punch, which means you don’t have to let the chicken marinate for very long.