Mexican

Part silky flan, part decadent chocolate cake, chocoflan, or impossible cake, as it is sometimes called, feels like a magic trick, inverting in the oven as it bakes.

This smoky, chile-laden salsa works both as a marinade and glaze for grilled chicken thighs.

This refried-bean-slathered gordita with all the fixings is a Mazatlán specialty.

A form of the classic Mexican stew, white pozole is made without chiles, letting the meatiness of the broth and sweetness of the hominy shine.

Frozen fire-roasted corn is a shortcut to smoky flavor and depth in a quick soup inspired by the flavors of the popular Mexican street snack.

Fast-cooking chicken thighs and convenient canned chipotle chiles come together for this streamlined version of traditional al pastor.

Don’t toss those stale tortillas. Scramble them with eggs and give them a second chance at life.

Mexican esquites meets Chinese tiger salad. This crunchy, bright, sweet, juicy side is everything you want to eat in the summer heat.

Potatoes and poblano chiles shine in this recipe for papas con rajas. Soaked with crema, the combo is a great side dish or vegetarian-friendly taco stuffing.

It’s refreshing, naturally sweet without added sugar, and just look at that PINK!

Your next batch of tacos, burritos, or nachos starts with this back-pocket carne asada recipe, supercharged with smoky chile and puckery fresh lime juice.

These vegetarian vampiro tacos swap out the classic carne asada for caramelized kabocha squash seasoned with smoked paprika, cumin, coriander, and cayenne.

Toasting the almonds before soaking gives this creamy horchata an irresistibly roast-y flavor.

This refried beans recipe comes from cookbook author Rick Martinez’s dad, who uses salt pork and bacon drippings for deeply savory beans.

Shrimp cocktail meets hangover helper in this spicy, tangy, refreshing take on a Venezuelan seafood cocktail from Ensenada in NYC.

On a blazing summer day, nothing hits quite like a sweet, sour, and lightly salty paloma cocktail that comes together in just a moment.

This bright and creamy dip is RSVP’ing yes to your next cookout.

This pico de gallo recipe is the best fresh salsa you can make—use it to top our favorite Tex-Mex enchiladas or spoon it over a layered queso.

Our best carne asada tacos are made with grill-friendly flank or skirt steak and get punchy flavor from a citrusy marinade with cilantro and garlic.

If you can spread peanut butter on bread, you can make these homemade tamales filled with pork slathered in a bright red chile purée.