Author: Ryan Magarian
Take fried fish, break it up, and douse it with lime juice, Worcestershire sauce, chiles, and cilantro, and you have an incredible jumble of textures and...
Author: Roberto Santibañez
Author: Rebecca Rather
Author: Bon Appétit Test Kitchen
Author: Roberto Santibañez
Author: Marilyn Tausend
Author: Tom Gilliland
Author: Ian Knauer
Author: Bon Appétit Test Kitchen
In Oaxaca, green mole (_mole verde_) is one of the seven famous moles-with fresh herbs giving it fabulous color. This version is sometimes called *mole...
Author: Cecilia Hae-Jin Lee
Author: Deborah Schneider
Author: Priscila Satkoff
Serranos provide the heat in this chunky guacamole that's great for Cinco de Mayo.
Author: Elizabeth L. Brown
...
In defense of Velveeta: Its texture is supreme in a queso recipe like this one. Chorizo boosts the savory, smoky flavor.
Author: Josef Centeno
Author: Bobby Flay
Author: Marilyn Tausend
Author: Bon Appétit Test Kitchen
Author: Priscila Satkoff
Author: Nina Simonds
Author: Bon Appétit Test Kitchen
Author: Tina Miller
These heavenly caramel-swirled brownies are the perfect wrap-up to your Cinco de Mayo celebration.
Author: Ree Drummond
Author: Donna Klein
Author: Cecilia Hae-Jin Lee
(Tamales de Guajolote con Mole Negro) Editor's note: The recipe and introductory text below are excerpted from Zarela Martinez's book The Food and Life...
Author: Zarela Martinez
Author: Bon Appétit Test Kitchen
Author: Jill Silverman Hough
Author: Tori Ritchie
Author: Marilyn Tausend
Author: Diane Rossen Worthington