A full-bodied Zinfandel would stand up well to the spicy chilies. Or offer frosty glasses of cold Mexican beer.
Mexican pasta probably isn’t something you’ve thought about before, but this poblano sauce may have you rethinking your devotion to the red variety.
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
This custardy and comforting tofu comes together in minutes, all thanks to your microwave. Serve with rice or bread for an easy meal.
Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Tangy cream cheese custard drenched in bittersweet caramel. Cue the oohs and aahs.