Tex-Mex

For Super Bowl 50, go all-out with our epic 50-ingredient nachos, or choose just one of the (much-simpler) five “zones” to make for game day.

This dish is made with chicken thighs, which have more flavor than chicken breasts but you can substitute chicken breasts if you like. The meat needs to be raw for this dish so it can absorb more of the flavor as it cooks. Although the recipe calls for tequila, you can substitute beer, orange juice, or pineapple juice if you prefer. The liquid smoke is optional, but it does add a nice extra kick of smoky flavor. Serve this dish with rice, refried beans, and frozen margaritas or a frosty glass of beer.

Created by Pamela Reed of Brooklyn Farm Girl.

Puffy Tacos: The Pride of San Antonio!

We use this rub on just about everything that we smoke at the restaurant, but you needn't follow the recipe exactly. Feel free to improvise on the ingredients and amounts, reducing the sugar for a less-sweet "bark" (crust), increasing the cayenne for a spicier one, and so on.

Stash veggie-filled foil packets in the freezer for a weekday breakfast option that cooks in the oven while you go about your morning routine.

Anytime you put crispy potatoes in a warm tortilla, it's a win.

This spicy condiment is ubiquitous at Tex-Mex restaurants and taco trucks all over Texas. People are shocked when they learn the light green, creamy sauce is made without avocado or dairy. Our version is full of fresh jalapeño heat and bright lime, emulsified using only neutral vegetable oil.

This cowboy-style "bowl of red" is all about tender chunks of beef chuck and a five-chile-pepper purée.

An homage to the breaded and baked fish at Luby's cafeteria in Texas, this tilapia goes Tex-Mex with a salty corn-chip crust.

The key to crispy nachos is to limit the number of ingredients that go into the oven with the chips. These start with three essential ingredients: a dollop of homemade pinto bean dip, sliced jalapeños, and plenty of grated cheddar.