Mouthing Off

By the Editors of Food & Wine Magazine

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Make This Now

How’s this for an awesome lunch: a heaping bowl of beans, avocado, shrimp, corn, tomatoes and tortilla chips all tossed together with a tangy vinaigrette. Don’t go skipping off to the nearest salad-ery just yet—making your own hearty Mexican salad is super easy. Here are seven delicious, flavor-packed recipes to get you started: 

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Make This Now

Whether they're filled with shrimp, chicken or vegetables, gooey, saucy, cheesy enchiladas are a crowd-pleasing pick for dinner. Plus, they're super-easy to make. Here are seven excellent enchilada recipes to make the next time you need to satisfy a serious comfort food craving: 

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Make This Now

Making traditional homemade tamales can be time-consuming, but it’s well worth the effort. Fill yours with pork, roasted vegetables, shrimp, or even fruit—the delicious rewards far outweigh the amount of work you'll have to do. Here, F&W’s 10 best-ever tamale recipes to make now.

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Artisans

Ellen Bennett loved working as a chef but hated the uniforms. So she designed her own.

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Expert Guide

Chef Aarón Sánchez shares his seven top tips for making the best tacos ever.

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Make This Now

In F&W's June Issue, chef Roberto Santibañez reveals his recipe for a quick, deliciously spicy chile sauce made with just four ingredients. Here, 3 ways to use it or any other hot sauce.

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Expert Guide

Traditional barbacoa involves slow-roasting a cow's head or a whole goat or lamb in a pit filled with hot rocks. But chef Roberto Santibañez has created a simple technique for home cooks.

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Expert Guide

Private chef and world traveler Jane Coxwell reveals her four incredible recipes she picked up during a trip to Valladolid, Mexico.

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Make This Now

Celebrate the 5th of May with these five terrific, Mexican-inspired desserts.

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Make This Now

Grab a cerveza and celebrate Cinco de Mayo with these 15 incredible taco recipes.

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