Mexican

Top Chef Masters winner Floyd Cardoz reveals his secrets to slow-roasting salmon. Here, he flavors the fish with spic...

Chef Jenn Louis from Portland, Oregon, says she could eat braised greens, like this quick and healthy Swiss chard, ev...

Spinach and pureed poblano chiles (sautéed with garlic and cumin) give this chili a swamp-like look that's f...

These roasted bone-in chicken breasts with a light, citrusy sauce were inspired by Marcie Turney's trip to the Yucat&...

This recipe make enough braised pork filling for both the fried tamales and one 10-inch tamal pie.

This recipe makes enough braised pork filling for both one 10-inch tamal pie and steamed tamales.

In this recipe, New York chef Alex Stupak shows how to prepare steamed banana-leaf-wrapped tamales. He also gives two...

Use this recipe to prepare Alex Stupak's Steamed Pork Tamales, Fried Pork Tamales or Tamal Pie.

"Tamales are often made by Mexican matriarchs to feed a crowd at parties or weddings," says chef Alex Stupak....

We fell hard for chef Rick Bayless’s salpimentado (salt-and-pepper) ceviche from the southern tip of Baja California ...

Balsamic vinegar might seem like an unusual ingredient in Mexican food, but it is common in Baja. This recipe makes m...

While in Ensenada, Rick Bayless had salsa negra (black salsa), a smoky chipotle-based sauce, over raw oysters. Here, ...

"Right in Tijuana's red-light district sits Kentucky Fried Buches, where cooks fry chicken necks, skin on, to fill so...