Mexican

You’ll never look at a home-packed lunch the same way again.

Baking will make it better. We promise.

In Mexico, where they are known as polvorones, these melt-in-your-mouth cookies are individually wrapped in tissue paper for serving at weddings and other celebrations. In the United States, similar cookies…

Pozole, a hearty pork and hominy soup, is made all over Mexico with slight variations. You can turn this into pozole verde by replacing the tomatoes with tomatillos. Traditionally made…

Paletas (ice pops) are made fresh daily at small paleterias across Mexico. The frozen treats are often wild combinations of savory and sweet, spicy and herbal, incorporating both fruits and…

Light and satisfying ceviches are typical of coastal Mexican cuisine. In the Veracruz style, fresh lime juice firms up delicate seafood while olives add brininess to balance out sweet tomatoes…

Casserole-like tortas are a common light supper dish in Mexico. This popular combination of zucchini, corn, and roasted poblano chile is the perfect thing to make for a meatless Monday…

The influence of Moorish Spain can be seen here in the blend of spices in the marinade, but the sauce is pure Mexican—a classic combination of tomatillos and pasilla chiles,…

  Cinco de Mayo is just around the bend. Start stocking up on margarita glasses and pure agave tequila, because your new favorite margarita recipe is here.   If you’ve never…

Rajas, Spanish for “strips,” are slices of roasted chiles and are often combined with grilled or sautéed onions and garlic. Serve the ragout alongside grilled or roasted meats, or, for…