We love tacos, but we eat them all the time. To celebrate Cinco de Mayo, we want to go beyond our usual and celebrate with other delicious authentic and Tex-Mex dishes. Here are some of our favorites.
We love Mexican food all year round. Authentic Mexican dishes, Tex-Mex, you name it, we’re on board. Check out these vegetarian or seafood dishes that are perfect for the Lent season. Plus, a traditional Lent dessert too.
Loaded with black beans, bell peppers and corn, this Mexican kale salad is anything but boring.
Mexican chocolate is truly a wonderful thing. While an exact definition might be elusive, it is often roasted with cinnamon and other spices and comes with a more granular texture. Check out these decadent Mexican chocolate desserts we devouring this week leading up to Cinco de Mayo.
Loaded with jalapeños, avocado, cilantro, lime juice, garlic and red onion, this pan of quinoa and beans is a fiesta for your tastebuds.
Shredded chicken is mixed with green chiles, cumin and a touch of lime juice then rolled in whole grain tortillas topped with a chunky, flavorful enchilada sauce. Bake in the oven and a health, high protein dinner is on the table in no time.
Easy is my middle name when it comes to mid-week meals, and when it comes to dinner this easy taco recipe with a Moroccan twist can’t get simpler. No cooking involved and make your family assemble their own tacos!
You would think for a food blogger, family meals are easy to come up with. By all accounts, it’s easy to be able to pull together something in just a few minutes. Not the case.
Making tamales at home is easier than you may think. Plus, this recipe shows you how to easily make them using the slow-cooker.
Welcome to 2017. Yes, the new year is here, and everyone is trying to stick to their lists of physical improvement. This year, on top of committing to that gym membership, let’s also consider what we are putting into our bodies. It does not have to be a bland torture. Here are different cuisines and their common herbs and spices to add plenty of flavor to food with just a pinch of salt.
Incredible Mexican coffee and liqueur with a touch of tequila and brown sugar swirled in. Impress your friends with your bar-tending skills and try it iced.
Ah, the weekday mornings. Sometimes, you just have to get in your car and go! This easy bacon, eggs, and cheese quesadilla can be put in the freezer and reheated for those mornings you are in a rush.
You know they old saying, when life gives you a giant bag of dried Red New Mexico Chiles, make a delicious pureed sauce. Though this looks so spicy it’ll burn off even Mark Twain’s undead eyebrows, the taste is slightly smoky and mild. It’s a great addition to a variety of dishes.
This quiche-like casserole made up of layers of green chiles and cheese is a meal even the most novice cook can put together. Easy Chile Rellenos Casserole is a comfort food dinner or breakfast everyone will love!
Further past the popular Harlem eats of Red Rooster and Sweet Bird, you will find Oso, the new destination for traditional Mexican street food. From tacos to enchiladas, Oso brings the vibrant culture of Mexico to Upper Harlem.
Whoever doesn’t love guacamole, more for those who do! Here is a loaded, quick and easy recipe to perfectly pair with a crispy, toasted tortilla chip. Cheers to National Guacamole Day!
Blackened fish tacos with avocado crema make the perfect weeknight dinner and are ready in under 30 minutes. Fresh cod filets are seasoned to perfection and topped with zesty red cabbage slaw and avocado crema. The recipe is both gluten-free and dairy-free!
The days are longer, the nights are warmer, and there’s always an excuse to be outside. Yours is being on the grill. Think you’ve got some serious BBQ’ing skills? Here is the challenge! Whether your bronzed guests are laying out by the pool, hitting the waves, playing at the park, or you are hosting an al fresco soiree, keep them having fun in the sun all day long with these morning till sunset grilled meals!
Taking a great thing and making a new great thing.
We all love a margarita on Cinco de Mayo, but why not think beer this year? Try a few and taste why Mexico is the top beer exporter in the world.
Funny thing is, Mexicans don’t celebrate this day as their Independence Day. Here’s a brief history lesson – On May 5th, 1862 the battle against the French to conquer Mexico was victorious, but at the loss of a small army, kind of like that Spartan movie, 300. On September 16th, 1821 it became officially recognized that Mexico became independent of any further European colonization. Fantastico! There are actually two good reasons to celebrate with tequila! Make this Thursday your Friday with these 5 cantinas to get your tequila on while celebrating Mexican Independence Day. Andale amigos!
While we must admit that Cinco de Mayo has become an Americanized holiday, we can’t get enough of the Mexican dishes and refreshing cocktails that come along with the day. Check out these classic cocktails with perfect dishes to match.
Watch everyone gather round the table for this cheesy enchilada casserole. Great for a weeknight evening and they’ll never know it was quick and easy to make!
Weary travelers or annoyed locals can find solace in the margaritas and lighter fare found at Times Square Dos Caminos.
In one pot, make delicious spiced Mexican quinoa and serve with avocado and cilantro over a salad, in a tortilla, or on its own.
A flavorful Mexican chicken noodle soup with avocado, lime, and cilantro is a perfect cure to cold season. Make vegetarian by substituting chickpeas.
Crunchy crostini feature the last of golden, sweet summer corn with creamy avocados, queso fresco, cilantro and chili. A perfect creamy and spicy duo to be paired with versatile Garnacha wine.
Start the day with comfort food that is perfect for brunch or a hearty breakfast. Cheese, eggs, and chile sauce top tortilla chips in one delicious skillet.
No, you don’t get inked while enjoying a delicious tacos at this hole-in-the-wall restaurant, but you will be impressed by their exotic flavor combinations.
Homemade red enchilada sauce is so simple to make and comes with bolder flavors than you can find in a can. Serve with a variety of dishes, not just enchiladas.
Well-known blogger Lesley Tèllez’s new cookbook, “Eat Mexico,” is a love letter to authentic Mexican street food. It gives readers a glimpse of food that isn’t stylized, but raw and bursting with local flavor. “Eat Mexico” is your roadmap to fresh, authentic Mexican street food that you can make in your own kitchen.
Mexican Hot Chocolate Double Fudge Brownies are rich, fudge-y, have a spicy kick, and an interesting secret ingredient.
They’re more than just spicy. Discover a few of the amazing chilies of Mexico and learn how to cook with each.
Classic taco toppings take a new place over crispy tater tops for an awesome loaded appetizer that will make all your eaters happy.
A Mexican inspired rice bowl that cooks all day so the flavors enrich the chicken and beans and all the tastes come together beautifully.
Perfect for an appetizer, these crispy taquitos just got that much better with the addition of a sweet and spicy avocado hummus.
Made with pumpkin seeds, tomatoes, and orange juice Sikil P’ak is unlike any other salsa. This creamy salsa will raise your expectations of chips and dip.
A filling, warm dish of chorizo and beans. Plenty of garlic and cumin makes it so flavorful. For even more protein and a rich yolk, top with a poached egg.
Create your own Tex-Mex inspired rub and grill away. These skewers are easy to grill and then slide into a tortilla with vegetables and your favorite sauce.
Slathered in an addictive marinade with chipotle, oregano and other spices this pork will take you into a spicy, sweet, smoky coma blanketed by a tortilla.
Chilaquiles are a traditional Mexican egg dish with fried corn tortillas and salsa. Add onions, crema, a squeeze of lime juice and wash it down with a michelada.
This vegan fudge is made with coconut dulce de leche, cocoa, raspberries, walnuts and rum making them simply irresistible.
You have one minute to try not to fall deeply in love with the culture and amazing cuisine of Mexico.
Leave it to Texas to take a product like “Rub Grub” and combine it with a flap steak for an amazing meld of Mexican soft taco deliciousness.
This makes a great side to any Mexican meal, or you can mix in a protein of your choice for a one-dish dinner.
You can freeze formed, unbaked empanadas on a sheet pan before transferring to a freezer bag for longer storage. They’re ready to bake straight from the freezer, just don’t forget the egg wash and finishing salt!
Instead of custard cups, a muffin tin will also work to give these tortilla cups their shape.
This salsa goes perfect with tacos, but also with fish dishes. The oregano gives the spice a tasty boost.
The Mexican beef was made unctuous and meltingly gelatinous by using the often-marginalized beef cheek.
There is good authentic Mexican food in New York City. You just need to go to East Harlem to find it. Kalle Bergman reviews El Paso Restaurant on Lexington.
Start up the grill, because it’s time to have some fun. Grilling doesn’t have to just be all about burgers and hotdogs.
Chicken, spicy rice and Pico de Gallo salsa. This salsa is basically a fresh tomato condiment with chillies, onions, herbs, cucumber, vinegar or lime juice.
Try this great nacho salad recipe, made by Anamika Sharma’s daughter Anshika.
This dish is super easy to make, and you can be sure the family will love it.
Salsa refers to any sauce, particularly spicy and tomato based ones, typical of Mexican and Central American cuisine.
This homemade Mexican chorizo is authentic in flavor, easy to make, and with ingredients you can trust.
Mexican and Indian food are similar in the sense they use quite a few common ingredients. Avocado, however is not one of them.
Champurrado is a slightly spicier and thicker version of hot chocolate. Drink it to ward off the winter blues.
Chilaquiles is a hearty dish, full of flavor, and perfect for breakfast, lunch, or, well yes, dinner.
It’s worth relearning the classics. On a trip to Mexico City Sasha Gora got reacquainted with guacamole by eating it with pomegranate seeds.