Traditional Mexican Recipes

Loaded with carrots and zucchini, this simple burrito is a great way to get kids to eat their veggies.

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.

If there is room on the grill, the peppers and corn can be cooked at the same time.Studded with zucchini, corn, and tomatoes, our brothy soup is comforting, especially on chilly evenings. Oregano flavors both the liquid and the meatballs.

Chef Jason Knibb likes to eat huevos rancheros before going out for a morning run down the slopes; the chiles wake him up. If he's in a hurry, he'll fold the eggs and beans into the tortillas to make breakfast burritos.

An easy chipotle mayo pumps up the flavor volume of these fast-fix pan-fried fish tacos.

These pork enchiladas are a cinch to make. You can double the amount of pork if you want to have extras for sandwiches the next day. Also, if you'd like less heat you can reduce the amount of Sriracha.

A quick marinade of soy sauce, garlic and ginger flavors the skirt steak for these super easy tacos.

If you can't find cotija cheese, try its slightly softer sister cheese, queso fresco.

Hot Bread Kitchen's first employee, Elidia Ramos, taught her fellow bakers how to make gorditas, a favorite Mexico City street food. Crisp on the outside and soft within, these savory corn cakes are a great base for all types of toppings, from pulled pork to shredded chicken. For a more luscious gordita, fry the dough in lard or butter instead of oil.

The traditional Mexican dish, also known as salsa fresca, is made with tomatoes, onions, lime juice and cilantro.

Mixologists are still reacting against too-sweet drinks. This spicy margarita combines three savory ingredients: jalapeno, cilantro and cucumber.