Mexican

Peanut butter tames the heat in this mild puréed salsa with serrano chiles and onions. Spoon it over mushroom tacos or use it as a dip for chips.

This mosaic jello uses gelatina de leche as a base in which colorful cubes of three other gelatin flavors are suspended. If you’re having a birthday party, use small cups instead of a baking dish for individually portioned treats!

These beans cook with a combination of herbs, alliums, and chiles—and salt is added right from the start. No pre-soaking means this just might be the easiest pot of beans you'll ever make.

In this recipe, freshly baked gorditas get split open and packed with a saucy chile-shrimp filling, onions, avocados, and cilantro. Serve them with a generous squeeze of lime.

Traditionally, enfrijoladas are made by dipping stale tortillas into leftover frijoles from the night before. They are also great topped with a fried egg, or with roasted vegetables instead of chorizo to make this a plant-based breakfast.

I love the flavor of orange zest and spices in a café de olla, so I created a concentrated syrup that is ready on demand to flavor any cold brew. Coconuts are grown all along the Pacific coast of Mexico; use coconut milk to add richness and even more tropical flavor.

Pork tacos al pastor may get the fame, but this fish al pastor deserves plenty of glory. A potent chile marinade adds lots of flavor before the fillets hit the grill, and a pineapple salsa is the perfect finishing touch.

When tomatoes are at their best, we recommend making the salsa roja. During the rest of the year (even in winter), tomatillos still have plenty of flavor and can be your go-to salsa base.

There are many variations of Gobernadores, but they typically include shrimp, mild chiles, and cheese. Here, chef David Castro Hussong adds bacon, which gives the dish a surf-and-turf feeling.

This recipe shines for its simplicity. However, in order for it to be spectacular, the quality of the three ingredients really matters.

If you ever have a fresh warm flour tortilla made properly, you’ll understand why they’re so revered in northern Mexico. Pork lard gives the best results.

This is our Mexico-inspired twist on a classic cocktail called the Bee’s Knees, a light and refreshing drink made with gin, lemon, and honey syrup. The Killer Bee replaces the gin with mezcal.

Chia seeds look like poppy seeds, but when soaked in liquid for a while, they bloom and develop an awesome gummy texture. This limeade is made using the whole lime, which gives it a slight bitterness, but trust me: it’s so good you won’t want to make it any other way.