Mexican

Alex Stupak believes that his style of modern Mexican food is the result of reverse colonization. "It's what happens ...

Mixologists are still reacting against too-sweet drinks. This spicy margarita combines three savory ingredients: jala...

For his Asian take on elote, the grilled corn on the cob sold on the streets of Mexico, Bill Kim seasons mayonnaise w...

To make his version of chilaquiles (fried tortilla chips lightly cooked in salsa), Jamie Bissonnette unabashedly opts...

Tim Byres’s shrimp tacos are delicious with this tangy salsa, but the surprise here is the crunchy celery salad on to...

This classic Mexican dish of pork shoulder and spices uses a double layer of banana leaves as a flavorful pouch for c...

Andrew Zimmern loves to serve this spicy, chunky salsa alongside the leaf-wrapped Yucatán pork. Slideshow: G...

This supereasy, thick pumpkin seed spread from the Yucatan, called sikil pak, might just be the new guacamole—it seem...

Habanero chiles are incredibly fiery but their naturally fruity flavor is delicious with the orange juice in the sals...

The Paloma is a classic Mexican cocktail made with lime juice, tequila and grapefruit soda. Scott Baird, the mixologi...

The only thing more refreshing than a margarita is one made with cucumbers. The cucumber-infused tequila also makes a...

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...

Rayme Rossello's addictive bacon tacos are pressed on a griddle, and eaten more like quesadillas. Slideshow: More De...