If the four-inch tortillas used at Café Iguana in Denver, Colorado, are hard to find, the standard five- to six-inch ones also work, or they can be trimmed to the smaller size.
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.
Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.
This comforting cheeseburger-inspired pasta from Kiano Moju is bolstered by berbere spice.
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
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.
A slow-simmering, comforting braise delivering healing to both body and soul.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.