Red Chilaquiles Egg Bake

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.

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.

Garlic and chile are what really make this das medames sing, while hearty cumin, fresh cilantro, tomato, and tahini pile on layers of flavors.

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 riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.

Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.

Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.

You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.