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.
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.
Monster Taco Salad with Chimichurri Quinoa and Roasted Corn
This salad is sufficient for even the biggest appetite.
Gluten-Free Layered Three-Bean Casserole
This Mexican-inspired vegetarian casserole layers three kinds of beans with corn tortillas, cheese, and salsa.
Quick Chicken Mole
Carla Hall’s Quick Chicken Mole is the perfect solution for chocolate lovers to have chocolate before dessert, not to mention packing in the healthful antioxidants that chocolate possesses.
Spicy Chicken Tortilla Soup
Got an ailing friend or a new mom caring for a newborn? Nothing heals like homemade chicken soup.
Mole-Style Chili With Black Beans and Andouille
This rich-tasting chili is inspired by Mexican mole. Spicy andouille sausage is a clever replacement for beef.
Chile and Lime Chicken Potato Tacos
A great basic recipe that is easily adapted to suit your tastes or what’s in the fridge.
Gluten-Free Tamale Pie
This tamale pie is a perfect example of frugal yet delicious cooking. It’s completely free of gluten, dairy, soy, nuts, and eggs too!
Chicken and Fresh Corn Enchilada Bake
A yummy chicken dish that can be tossed together just about any way. Great use for your fresh corn but be sure to use corn tortillas that stand up to sauce.
Eat-Your-Plate Taco Salad with Black Beans and Grilled Corn
If you like, sprinkle this delicious tossed salad with some chopped fresh cilantro.
Mexican Chicken with Yogurt and Almonds
Greek yogurt provides a creamy backdrop to this Mexican-inspired dish.
Creamy Enchilada Dip
This dip made with ancho chiles and sour cream tastes like red enchilada sauce; serve it with salty tortilla chips.