Southwestern/Tex-Mex

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...

These excellent margaritas have a subtle, smoky flavor. The secret: The limes and lemons are grilled before being jui...

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

For her Manhattan restaurant, Salvation Taco, F&W Best New Chef 2007 April Bloomfield worked with chef Roberto Sa...

Chef Josh Capon elevates the traditional quesadilla, serving it with four cheeses and topped with roasted poblanos an...

These nachos layer smoky spiced chicken and black beans with onions, cheddar cheese, jalapeño and herbs. Slides...

These delicious vegetarian tacos are packed with scrambled eggs, sautéed Swiss chard and tomatoes, then topped w...

This recipe is loosely based on fattoush, a Middle Eastern salad in which toasted bread is moistened by other ingredi...

For the Italian breakfast dish Eggs in Purgatory, eggs are baked in a spicy tomato sauce. In this Mexican-inspired ta...

These warm cheddar-studded breakfast muffins are only slightly sweet, since they’re meant to be spread with a sweet-s...

Unsweetened cocoa powder, ancho chile powder and cumin give this thick, rich chili deep flavor. Slideshow: Fantastic...

Quesadillas are ideal for using up leftover turkey, but they are also great with grilled pork, beef, lamb, chicken or...

This festive variation on a margarita is made with pomegranate syrup, silver tequila and fresh lime juice. Slideshow...

Anna Zepaltas, whose husband, Ryan, makes wine at Siduri and his own Zepaltas wines, learned to prepare these light a...

“We always choose a lighter, green salsa like this one for poultry or vegetables,” says Anna Zepaltas. “With a strong...

Anna Zepaltas’s mother would not have chosen to fill tamales with unorthodox ingredients like kale. But with an abund...

Anna Zepaltas recommends real lard—pure rendered pig fat—for making authentic masa. “Go to any Mexican restaurant and...

Anna Zepaltas reserves powerful, complex-tasting red salsas for beef, pork, lamb or hearty mushroom tamales. Slidesh...

When Pip Hanson makes this drink at Marvel Bar in Minneapolis, he uses nitrous oxide to infuse tequila with cilantro....