Marcela’s Baja-Style Fish Tacos
Beer-battered halibut is fried to a golden crisp, then topped with shredded cabbage and salsa for the ultimate fish taco.
Fry tortillas until very crispy (otherwise they will become rubbery), then top them with a mixture of chicken, beans, avocado, lettuce and salsa.
Chicken, Chili and Cheese Quesadillas
Top cheesy quesadillas with a homemade salsa that gets heat from hot sauce (try chipotle or Mexican green chili sauce).
Crispy Chicken Mini Tacos
Roll shredded chicken in a corn tortilla and fry until golden brown. Top with a freshly made salsa, a drizzle of Mexican crema and a sprinkle with crumbled queso fresco.
Easiest-Ever Chicken Mole Enchiladas
Marcela’s blender-and-stovetop mole sauce is easier than you might think. Pour the sauce over homemade chicken enchiladas. The enchiladas can be made ahead, tightly wrapped and frozen for up to three weeks.
Pinto Bean Salsa Salad
Toss together pinto beans with corn, bell pepper and onions before topping with a garlicky dressing. This dish will taste great over greens or with chips.
Adding onions, bell peppers and ground annatto seed to long-grain rice means this side dish will have enough flavor to hold its own against black beans.
Salsa and Chips
Make homemade tortilla chips with corn tortillas and vegetable oil for frying. Serve with a simple tomato and onion salsa.
Chicken Enchiladas with Roasted Tomatillo Chile Salsa
Tyler makes a traditional Mexican favorite with Mexican seasoning and just the right amount of heat from whole green chiles.
Make your own refried beans with a can of pinto beans, a few flavorful ingredients and just 27 minutes.
Use rotisserie chicken to cut down on prep time for these cheesy enchiladas.
Black Bean Soup with Mojo
This easy-to-do soup is a cinch thanks to your slow cooker. Put black beans, pork ribs, water, rum, garlic head halves, onion, salt, bay leaves, oregano, cumin and crushed red pepper in a slow cooker, then cook for about eight hours.
Stuff poblano chiles with Oaxacan-style string cheese before dredging and frying until golden brown.
Garlicky Holy Guacamole!
Rachael uses buttery and nutty Haas avocados as the base for her guacamole, which features an entire clove of garlic that she makes into a paste so it distributes evenly into the dip.
Spicy Black Beans and Yellow Rice
Tyler’s spicy black beans get their kick from a jalapeno pepper. Pair them with long-grain rice that’s been cooked with turmeric.
Bobby’s Red Chile Short Rib Tacos
Bobby’s tacos pack a big punch in a small package by using three different types of chiles: dried ancho chile peppers, New Mexico chile peppers and cascabel chile peppers.
You’re never too busy to make lasagna, especially Rachael’s version that uses chicken breast.
Tacos Carne Asada
Tyler Florence’s five-star tacos can be as hot as you’d like. His version uses two jalapenos and a heaping of garlic.
Make Ellie’s lighter refried beans in just 19 minutes.
Melissa’s Wine-Braised Pork Tacos
You’ll need extra napkins on hand to wipe up all the juices from Melissa’s three-hour-braised pork tacos.
Sloppy Jose with Chorizo, Charred Poblanos and Avocado Crema
Jeff puts a Mexican-inspired spin on classic sloppy joes by using Mexican chorizo, shredded Chihuahua cheese, and a sour cream and avocado topping.
Crackling Fish Tacos with Chipotle Tartar Sauce
Ingrid’s tacos are crunchy, creamy and full of flavor.
Alex’s Brisket Tacos with Red Cabbage
A crunchy red cabbage slaw will make your eyes pop as you bite into Alex’s tender brisket tacos seasoned with garlic, paprika and chili powder.
Chiles Rellenos in Tomato Broth
Deep-fried poblano chiles are stuffed with Muenster cheese and soak up a savory tomato broth.
Ingrid makes tamales easy: Use store-bought rotisserie chicken and bottled green salsa.