Frozen margarita recipe made with lime, tequila, triple sec, sugar, and ice in a blender.
Author: María A. Alvarado-Gómez
Author: Bon Appétit Test Kitchen
Author: Marcela Valladolid
Author: Chris Morocco
Author: Diane Rossen Worthington
Author: Susan Lasken
Author: Melissa Roberts
Author: Sergio Remolina
Eben Freeman, bartender of Tailor Restaurant in New York City, developed this adaptation of a classic cocktail. Reposado tequila gives the drink a smooth...
Author: Eben Freeman
Author: Ivy Stark
Author: Rick Bayless
Author: Bruce Aidells
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Bon Appétit Test Kitchen
Author: Jennifer Jones
Author: Jill Silverman Hough
Author: Deborah Schneider
Author: Amy Finley
Author: Zarela Martinez
They are served with my favorite avocado salsa and topped with a creamy sour cream and cilantro sauce. The sour cream sauce is the perfect sauce for these...
Author: Community Seafood
Author: Jill Silverman Hough
Author: Lora Zarubin
Lots of Tex-Mex restaurants use bottled mole pastes from Mexico such as Doña Maria brand. Tricks of the trade include reconstituting the paste with chicken...
Author: Robb Walsh
If you're looking for a perfect dish to serve for your Cinco de Mayo celebration, look no further. Chicken Enchiladas with Red Chili Sauce is easy to make,...
Author: Chula King
Author: Rick Bayless
Author: Diane Rossen Worthington
Author: Shelley Wiseman
Author: Ian Knauer
This indispensable condiment adds tangy crunch and a bright pink note to your tacos.
This ingenious technique cooks the chicken in a purse with its own juices and a mix of spices. It slowly simmers the bird to a silky richness-an enticing...
Author: Roberto Santibañez
Author: Diane Morgan
Smoky grilled vegetables-not a cloying amount of meat or cheese-rule here. Instead of embellishing the enchiladas with a complex (and time-consuming) Mexican...
Author: Ruth Cousineau
Author: Amy Finley
An authentic Mexican salsa recipe with toasted tomatoes, tomatillos, and dried arbol chilies. The smokey flavor added by charring them makes this recipe...
Author: Anna Stockel