Mexican
Vegan Mushroom Menudo
Menudo is typically served on weekends (whether that means family reunions, dressed in your Sunday best—or as an ideal hangover cure). The earthiness of the hominy and smoky chiles makes this dish one you’ll crave for weekends to come. Dried snow mushrooms are easy to find online and at many East Asian grocery stores. Their frilly, honeycomb-like texture provides a similar look and bite to the pancita—a.k.a. beef stomach—used in traditional menudo, making this dish accessible to almost anyone. W.…
Vegan Roasted Garlic–Potato Enchiladas
Enchiladas are my comfort food: warm corn tortillas bathed in a slightly sweet, spicy, and bright sauce of chiles and tomato, wrapped around either a quick sauté of whatever veggies I have hanging out in the fridge or the creamy potato mash used here.
This Creamy, Spicy Dip Is What Your Tortilla Chips Have Wanted All Along
The Mayan toasted pumpkin seed and tomato dip known as sikil p’aak is spicy, rich, and deeply savory.
Turn Your Pineapple Peels Into Delicious, Boozy Tepache
Call it the original low-alcohol option: This easy ferment makes use of your fruit scraps and a handful of warm spices to produce a delicious and refreshing mixer.
Tepache
An agua fresca made with fermented pineapple rind, tepache is wonderful not only because of its flavor but because you are using what would otherwise be scraps.
This Potato Soup Is Hiding a Cheesy Surprise
My caldo de queso brings together chunks of queso fresco, potatoes, and summer vegetables in a tomato-rich broth.
Your Summer Corn Needs This Chip-Filled Salsa
If you can’t eat just one tortilla chip, this salsa de totopos, served with sweet corn, is the salsa of your dreams.
Esquites con Salsa de Totopos
If you can’t eat just one totopo (tortilla chip), this is the salsa of your dreams.
Unlocking Nixtamal
Nixtamalization takes something that’s of little nutritional value—maíz, which is harvested when it’s dry—and transforms it into a source of nourishment that has carried generations. It’s how we get masa: the key to tender, pliable tortillas and many, many other essential dishes. But what is the process exactly? And how did it come about?
Welcome to the Golden Age of Masa
Call it third wave masa, if you will: an era of fragrant tortillas, tender tamales, and meticulously sourced heirloom corn. It’s been 100 years in the making.
From Now On, My Pancakes Will Be Masa Pancakes
Earthy sweet, crisp-edged, and with an almost custardy center, chef Alan Delgado’s signature pancakes are familiar, but also something else entirely.
How to Make Sopes and Memelas and Pile On the Delicious Toppings
All aboard the masa boat! These griddled snacks have raised rims that act as a raft for your favorite fillings.
Atole de Zarzamoras
Made with water, milk, or a combination, the beverage is also made with ground toasted corn, fermented corn, rice, oatmeal, or mature corn cooked in ashes.
How to Make Tlacoyos, My Favorite Mexican Street Food Snack
Stuffed with beans and topped with cactus salad and cheese, these street snacks are absolutely worth making at home.
How to Make Extra-Thick, Extra-Crispy, Extra-Delicious Gorditas
Their name translates to “little fatties,” which is also reason enough to make them.
Make Your Next Party a Tamaliza
Learn how to make tamales that are light, fluffy, and deeply flavorful—then invite some friends over to make them all together.
How to Make Tortillas So Delicious They Don’t Even Need Filling
Chef, cookbook author, and culinary anthropologist Fany Gerson is here to show you how the best tortillas are born: from scratch.
Memelas
These griddled masa disks get a little crispy on the edges but stay tender on the inside. Top them with black beans, salsa, and queso fresco or any other toppings you love.
Where to Buy Fresh Masa (and Masa Harina) in the U.S.
Some of the tortillerias, grocery stores, and restaurants that sell fresh masa across the country.