Top Pick Recipes

Slow-braised beef in a deeply complex dried chile consomme, served with tortillas for dipping.

Stewed beef in rich chili consommé, dipped and griddled.

Slow-braised pulled pork fried crispy in its own fat.

Complex sauce of chilies, chocolate, nuts, spices over chicken — Mexico's greatest sauce.

Complex sauce of dried chiles, chocolate, nuts, and spices that represents the pinnacle of Mexican culinary art.

Spit-roasted pork with pineapple, onion, cilantro on corn tortillas.

Chile-marinated pork carved from a vertical spit, topped with pineapple, onion, and cilantro on small corn tortillas.

Raw shrimp in blazing lime-chili water — Sinaloa's answer to ceviche.

Pork shoulder confited in its own lard until fall-apart tender, then crisped for contrasting textures.

Fresh fish 'cooked' in lime juice with tomato, onion, and cilantro.

Fried tortilla chips simmered in red salsa with eggs and crema.

Poblano chiles stuffed with picadillo and draped in walnut cream sauce with pomegranate seeds, echoing the Mexican flag.

Grilled corn slathered with mayo, chili powder, lime, and cotija.

Beer-battered fried fish with cabbage slaw and crema in flour tortillas.

Mashed avocado with lime, onion, cilantro, and jalapeño.

Fried eggs on tortillas with ranchero sauce — Mexican breakfast icon.

The blackest, most complex mole — charred chilies and chocolate from Oaxaca.

Hearty hominy soup in rich red chili broth with pork.

Hearty hominy soup in a rich red chile broth with shredded pork, served with a platter of fresh garnishes.

Tangy roasted tomatillo salsa with serrano and cilantro.

Slow-cooked beef cheeks in adobo, shredded for tacos.

Grilled marinated steak chopped and served on corn tortillas.

Masa dough filled with meat and salsa, steamed in corn husks.

Sponge cake soaked in three milks — evaporated, condensed, and cream.

Light sponge cake soaked in three milks (evaporated, condensed, and heavy cream) until impossibly moist.

Tomato-flavored rice toasted then simmered — the standard side.

Shrimp sautéed in butter and garlic — simple Mexican seafood at its best.

Fried tortilla chips simmered in red salsa until just softened, topped with fried eggs, crema, and queso fresco.

Roasted poblano peppers stuffed with cheese, battered, and fried.

Fried dough sticks rolled in cinnamon sugar with chocolate sauce.

Grilled corn on the cob slathered with mayo, cotija cheese, chile powder, and lime.

Corn tortillas rolled around chicken, bathed in red chili sauce.

Enchiladas in tangy tomatillo-serrano sauce with crema.

Creamy caramel custard — Latin America's universal dessert.

Fish in tangy tomato-olive-caper sauce — Veracruz's signature.

Green pozole with tomatillo-pumpkin seed broth — tangy and herbal.

Roasted tomato, chili, and garlic salsa — the universal Mexican table sauce.

Masa dough filled with meats or cheese, wrapped in corn husks and steamed until fluffy and tender.

Oaxacan crispy tortilla topped with refried beans, cheese, and meat — Mexican pizza.

Tomato-chili broth with crispy tortilla strips, avocado, and crema.

Flat crispy tortillas topped with smoky chipotle-tomato shredded chicken, avocado, and crema.

Giant flour tortilla stuffed with rice, beans, meat, salsa, guac, and sour cream.

Sautéed zucchini with corn, tomatoes, and chili — Mexican summer side.

Chicken-filled tortillas baked in a creamy tomatillo sauce with melted cheese.

Pinto beans simmered from dried with onion, garlic, and epazote.

Roasted poblanos and mushrooms in melted Oaxaca cheese quesadilla.

Roasted poblano strips simmered with corn, onion, and Mexican crema for a rich, smoky side dish.