Make Ahead

The cucumber-infused tequila is refreshing in a margarita and also makes a great punch. Slideshow: Perfect Party P...

Alex Stupak's spicy, tangy salsa, made with 50 dried árbol chiles, is an amazing all-purpose hot sauce. Accordin...

Aguachile (chile water) is a vibrant sauce made with fresh chiles, herbs and cucumbers that’s fantastic on any type o...

This smoky salsa has a warm heat and a rich, nutty flavor. It’s perfect splashed on top of marinated skirt steak taco...

The recipe here is based on a dish created by Josef Centeno’s great-grandmother, who raised 12 kids. Because meat was...

Chiles en nogada (in walnut sauce) is a classic dish from the Mexican state of Puebla. Cooks traditionally fry the ch...

This sweet, spiced sauce, known as nogada sauce in Spanish, is the classic topping for stuffed poblano chiles. Slid...

Made with both serrano chiles and dried chipotles, this salsa is spicy and complex—great for everything from nachos t...

Chef Rene Ortiz serves modernist Mexican dishes at La Condesa in Austin. His smoky, tomatoey tortilla soup is a bit s...

At the New York City cocktail bar Pulqueria, chef Steve Menter creates this delicious guacamole with chunky mango. It...

Using rich Pernigotti cocoa powder, which has a higher fat content than most, F&W’s Grace Parisi created chocolat...

This killer cheesecake has an ethereally light, creamy texture and fantastic crunchy crust made from honey graham cra...

Crunchy, vinegary and a little spicy, this pickled asparagus would make a terrific accompaniment to sandwiches as wel...

This creamy, mayonnaise-free dressing is made primarily with blanched asparagus and canola oil. It’s a terrific, unex...

This superb version of tabbouleh has chopped asparagus as well as traditional bulgur, tomato, parsley and mint. Slid...