Posole and tortillas star alongside beans, chicken and beef in Mexican cooking. From the humble taco, enchilada and burrito to Swordfish Steaks with Yucatecan Garlic-Spice Marinade, Mexican food has something for every taste and style of cooking.
Ground pork and a bevy of herbs and spices lay the groundwork for an exceptionally versatile weeknight meal.
Taco Pasta Salad
This 30-minute meal will be a huge hit for the kids, but will satisfy the whole family.
Cheesy chicken enchiladas wrapped in corn tortillas and highlighted by hot jalapenos and cooling cilantro.
Classic Margarita on the Rocks
Sweet, salty and tart flavors all combine to make this cocktail a summer staple.
Blissful Corn Torte
This gluten-free cake uses rice flour, popular in Mexico for making vegetable tortes, and fresh corn, perfect for this time of year.
Mexican Frittata with Poblanos, Potatoes and Feta
This frittata goes on a luxurious ride with seasoned potatoes, poblanos and feta cheese.
Roasted Pepper and Tomato Salsa
By roasting your peppers and tomatoes first, you give the salsa a standout smoky flavor that goes beyond simple diced tomatoes.
Grilled Shrimp and Scallop Fajitas
A delicious way to combine the flavors of shrimp with your favorite Mexican dish.
Black Bean and Corn Dip
A spicy-hot bean dip that’s delicious with tortilla chips or spooned over carnitas in a corn tortilla.
A spicy chocolate dessert for Cinco de Mayo by Executive Chef Chris Mortenson of La Condesa in St. Helena, Calif.
Easy Crock Pot Posole
Serve with easy posole with warm flour or corn tortillas. Leftovers are great the next day.