Author: Rebecca Rather
Author: Bon Appétit Test Kitchen
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: Tom Gilliland
Author: Roberto Santibañez
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: Ian Knauer
Author: Marilyn Tausend
Author: Bon Appétit Test Kitchen
Author: Deborah Schneider
Author: Priscila Satkoff
In defense of Velveeta: Its texture is supreme in a queso recipe like this one. Chorizo boosts the savory, smoky flavor.
Author: Josef Centeno
Serranos provide the heat in this chunky guacamole that's great for Cinco de Mayo.
Author: Elizabeth L. Brown
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Author: Bobby Flay
Author: Bon Appétit Test Kitchen
Author: Marilyn Tausend
Author: Nina Simonds
These heavenly caramel-swirled brownies are the perfect wrap-up to your Cinco de Mayo celebration.
Author: Ree Drummond
Author: Priscila Satkoff
Author: Donna Klein
Author: Tina Miller
Author: Bon Appétit Test Kitchen
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: Jill Silverman Hough
Author: Marilyn Tausend
Author: Cecilia Hae-Jin Lee
Author: Bon Appétit Test Kitchen
Author: Tori Ritchie