Chiles en Nogada: Mexico’s Tricolor Independence Dish
Mexico’s patriotic dish – poblano peppers stuffed with picadillo (fruit-and-meat hash), draped in cold walnut cream sauce, scattered with pomegranate seeds. Green-white-red on the plate.
Tag: mexican
Crispy Fish Tacos with Cilantro Lime Slaw
Few dishes embody the fresh, vibrant essence of coastal Mexican cuisine quite like authentic fish tacos. When done right, they’re…
Simple Weeknight Tacos with Homemade Seasoning
Making weeknight tacos from scratch is easier than you think. There is a reason tacos are one of the most…
Restaurant-Style Guacamole: The Molcajete Method With Salt and Lime
I’ve been making this dish for years, and I can tell you from experience that mastering the technique makes all the difference.
Elote and Esquites: The Mexican Street Corn That Defines Summer
The Mexican street-corn classic – charred grilled corn slathered with mayo, crema, cotija, chile, lime. Both elote (on the cob) and esquites (in a cup) versions.
Cinco de Mayo Margaritas: The Three-Two-One Ratio That Bartenders Actually Use
The bartender 3-2-1 margarita: 3 parts tequila, 2 parts fresh lime, 1 part Cointreau. Hard shake, served up or rocks with salt rim. The classic that beats chain restaurant versions.