Enrique Olvera's Mexican Recipes

This beloved and much-Instagrammed dessert—meringues flavored with charred cornhusk powder and filled with a luscious, sweet corn cream—is from chef Enrique Olvera’s brand-new cookbook, Mexico from the Inside Out.

Chef Enrique Olvera’s garlicky tomatillo salsa is great on everything from tacos and enchiladas to seafood, roast chicken and pork.

Chef Enrique Olvera stuffs tacos with crispy pork belly, confited in fat, and serves them with a tangy salsa spiked with Mexican beer.

For this unusual recipe, chef Enrique Olvera quickly simmers fried pork rinds in salsa verde until tender, then turns them into a taco filling. Crumbled pork rinds on top add crunch.

These simple, superb quesadillas from chef Enrique Olvera can be filled with almost any sautéed mushrooms—a mix of different types gives the stuffing lovely layers of texture.

Green peas add lovely sweetness to chef Enrique Olvera’s guacamole. He doesn’t use lime juice—he likes to show off the flavor of the avocado—but you can add a squeeze if you prefer.