Chorizo

Feel free to sub store-bought tortilla chips for the tostadas.

Not a big fan of chorizo? This chili recipe can also be made with chicken, turkey, or Italian sweet or spicy sausage.

This paprika- and chile-spiked potato salad is equally delicious served warm or room temperature.

If you can find Chihuahua cheese for this, use it! If not, Monterey Jack can be subbed. Not the same, but still crazy good!

This recipe comes from the November 1989 issue and is part of our Thanksgiving Hall of Fame series. Pork and pumpkin plus spicy chorizo sausage, hominy and jalapeño make this stew a standout. Freshly toasted and ground cumin adds fragrance and flavor.

Store-bought cornbreads can be very sweet; taste before using, or omit the sugar from your favorite recipe.

Look for Mexican chorizo in your butcher’s case next to the other fresh sausages, and don’t be afraid to include those delicious, crispy bits from the pan.

Seasoning the chicken with a bit of apple cider vinegar beforehand helps tenderize the chicken before roasting.

You have a can of beans? You’ve got a meal. In this kale soup recipe, they take the place of traditional dried beans.