Chicken Bacon Ranch Tacos bring together one of America’s favorite flavor combinations and one of the most beloved meal formats in the world. Tacos have been a staple of Mexican cuisine for centuries, prized for their versatility and the way a simple tortilla can hold endless fillings. Meanwhile, the trio of chicken, bacon, and ranch […]
Mexican Restaurant Cheese Dip Ingredients White American cheese: ½ pound, cut into cubes Whole milk: ¼ cup, plus more as needed to thin Unsalted butter: 1 tablespoon Diced green chiles: 1 can (4 oz) Ground cumin: ¼ teaspoon Garlic salt: ¼ teaspoon Cayenne pepper: ⅛ teaspoon (or just a pinch, to taste) Optional add-ons: Fresh […]
French Onion Beef Short Rib Soup Ingredients For the soup: Beef short ribs: 2 pounds, bone-in for the richest flavor Yellow onions: 3 large, thinly sliced (the heart of any French onion soup) Unsalted butter: 4 tablespoons, for caramelizing the onions Olive oil: 1 tablespoon, for searing the short ribs Garlic: 3 cloves, minced, for […]
Mexican Street Corn Coleslaw Ingredients Green cabbage: 8 cups, shredded Red cabbage: 2 cups, shredded Canned corn: 2 cups, drained well Jalapeño: 1 large, finely chopped Green onions: ½ cup, sliced Mayonnaise: 1 cup Fresh lime juice: 1 tablespoon Fresh parsley or cilantro: ¼ cup, chopped Ground black pepper: ½ teaspoon Salt: ¼ teaspoon […]
Mexican-Style Skillet Corn captures the irresistible flavors of elote, the beloved grilled street corn sold by vendors throughout Mexico. On busy street corners and at festivals, elote is served hot on the cob, brushed with butter, slathered in mayonnaise and crema, rolled in salty cotija, dusted with chili powder, and finished with a squeeze of […]
Frijoles Charros, or “cowboy beans,” are a beloved dish from northern Mexico, especially the ranching regions of Nuevo León, Coahuila, and Chihuahua. Their name comes from the charros, the skilled Mexican horsemen and ranchers known for their elaborate outfits and deep traditions. These hearty beans were the kind of meal that could simmer over an […]
Chile Rellenos are one of Mexico’s most iconic dishes. The name means “stuffed chiles,” and the recipe is believed to have originated in the city of Puebla, where roasted poblano peppers were filled, coated in a cloud-like egg batter, and fried until golden. Over the centuries, the dish spread across Mexico and the American Southwest, […]
Green Chile Stew is the official comfort food of New Mexico, a dish so loved that locals often debate whose family makes the best version. Every fall, the smoky scent of roasting Hatch chiles drifts through the state as families stock up for the year, and a steaming pot of green chile stew is one […]
Hatch Chile Cheese Cornbread brings together two Southwestern favorites: golden, tender cornbread and the smoky, earthy heat of roasted Hatch green chiles. Cornbread has deep roots in American cooking, tracing back to Native American traditions of grinding corn into meal and baking simple breads over open fires. In the Southwest, especially New Mexico, cooks naturally […]
Pumpkin Empanadas, known in Mexico as empanadas de calabaza, are a beloved autumn and holiday treat. In many Mexican and Mexican-American homes, they’re baked during the cooler months, served at Día de los Muertos gatherings, enjoyed with coffee on chilly mornings, and shared at Christmas alongside tamales and champurrado. Traditionally, the filling is sweetened with […]