Authentic Mexican Recipes

In this lightened version of guacamole, tomatillo puree replaces some of the rich avocado, adding a bit of sweetness and tang; roasted poblano contributes a little heat. Stretching the recipe with roasted peppers, cherry or grape tomatoes, or diced jicama, mango or papaya would lighten it even more. This dip deserves the best homemade, oven-baked tortilla chips: Cut stacked corn tortillas into wedges, spray or brush them lightly with oil, then bake at 375? until curled and crisp.

Don't feel the need to invite a crowd over the next time you're in the mood for enchiladas, this recipe crams a ton of flavor into a small batch of the Mexican favorite.

Make this classic Mexican dish in your slow cooker for ease and extra flavor.

Make the chicken for these tacos ahead of time, for a quick and easy dinner later in the week.

Alex Stupak believes that his style of modern Mexican food is the result of reverse colonization. "It's what happens when Mexico settles in New York," he says. His version of fideos are spicy, smoky, deliciously creamy and a snap to make.

Los Angeles is known for its myriad salads and also for its large Latin population. This salad pays homage to both.

For this intensely flavorful rib eye steak from chef Bernie Kantak, restaurateur Peter Kasperski skips the obvious choice–Cabernet–in favor of an Argentinean Malbec.

Studded with zucchini, corn, and tomatoes, our brothy soup is comforting, especially on chilly evenings. Oregano flavors both the liquid and the meatballs.

This authentic black bean soup with sausage is as warming as it is delicious.

F&W's Grace Parisi invented this smoky guacamole, then presented three ingenious ways to use it: in a soup, an hors d'oeuvre and a salad dressing.