Mexican

A plant-based spin on chorizo to put toward tacos, quesadillas, and more.

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

With layers of flavor and centuries of history, chiles rellenos makes an excellent vegetarian main.

This quick vegetarian enchiladas recipe doesn’t require individually dipping each tortilla in enchilada sauce.

A fast and easy marinade, tangy pickled onions, and tender seared fillets make these fish tacos a weeknight favorite.

This tres leches cake recipe gets its tenderness from the addition of a fourth type of milk and a kick from a shot of rum.

Traditional fideo seco calls for tomato broth, sometimes seasoned with chipotle, but using mole instead gives this comfort food wonderful added flavor.

Crispy baked quinoa builds texture in this summer salad, tossed with a charred, herbaceous scallion dressing.

Firm tuna or swordfish holds up to the heat of the grill in these chipotle-spiced brochetas de pescado. 

In this ceviche verde, halibut or sea bass is dressed with fresh lime juice blended with cilantro, mint, and pepitas.

The herbaceous sauce for this fresh vegetarian aguachile comes together swiftly in your blender.

Steaming the chicken wrapped in parchment pouches and draped in a spiced chile sauce ensures such a tender, juicy result you’ll be shocked it’s not dark meat.

With just four ingredients and a star-studded fan base that includes Mick Jagger, the tequila sunrise will brighten any cocktail hour.

Our best Caesar salad recipe is classic version with a zesty homemade dressing and crunchy garlic croutons.

Skip the store-bought margarita mix: These DIY frozen margaritas are the ideal drink for a hot summer day.

These grilled fish tacos will be a hit at any BBQ. Serve with guacamole and pico de gallo.

This layered tres leches cake is sandwiched with strawberries, mangoes, and whipped cream for a knockout version of the popular dessert everyone will love.