Articles filed under Mexican
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One go-to, many dishes: Easy weeknight sopes start with tried-and-true Skinny Pizza DoughFeb 11, 2026 5:41 am - Biz Velatini’s Skinny Pizza Dough is a no-brainer for quick weeknight dinners and lighter homemade pizzas, but it can also be the foundation for so much more. In this collection, that same simple, reliable dough transforms into crispy-edged chicken chorizo sopes — proof that one good recipe can open the door to an entire lineup of meals.
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Mexican mole is a meal all on its ownFeb 03, 2026 5:49 am - Surprisingly complex and full of flavor, this smart mole with just about a dozen ingredients comes together in only an hour. Adapted from Rick Martínez’s cookbook “Salsa Daddy,” it’s an entry-level mole — and a fine introduction to the famous Mexican salsa.
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Tortilla soup gets a green, refreshing boost from salsa verdeJan 27, 2026 5:08 am - This green variation on tortilla soup uses store-bought salsa verde for fresh flavor and verdant color. Beans and chicken provide texture and heft, but it’s the addition of fried tortillas that thickens the broth — and gives this soup its name. More fried tortilla strips on top, plus crema, cotija cheese, cilantro leaves and onion complement and enliven each spoonful.
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These plant-based tacos are more authentic than your typical Tuesday fareJan 20, 2026 5:48 am - “Taco night” for many across the United States consists of an Americanized idea of Mexican food: ground beef cooked with a packaged seasoning mix, taco shells, lettuce, tomato and sour cream. If you have enjoyed a similar meal, you will be blown out of the water by this authentic version from Alexa Soto’s cookbook “Plantas: Modern Vegan Recipes for Traditional Mexican Cooking."
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Goodbye giant shell: Here’s a modern take on the taco saladNov 04, 2025 5:38 am - What do you picture when you hear “taco salad”? The first image might be a deep-fried taco shell bowl filled with lettuce and your standard Tex-Mex fare. This more modern version swaps out ground beef for steak, and taco sauce for a tart and creamy avocado dressing.
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Instant ramen is a pantry superhero that can turbocharge your cookingOct 01, 2025 5:50 am - This upgrade to instant ramen is inspired by Mexican stewed beans and requires only a handful of ingredients. It’s “an excellent canvas for a wide range of garnishes, allowing you to take it in numerous directions based on whatever you have on hand,” writes Peter J. Kim in his “Instant Ramen Kitchen” cookbook.
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Tuna tostadas are a cool, crispy restaurant-style dish to make at homeAug 26, 2025 4:29 am - These no-cook tostadas feature thinly sliced sushi-grade tuna atop mashed avocado that’s seasoned with white miso, Dijon mustard and citrus juice. Small slices of tangerine, fresh herbs, green chile and toasted sesame seeds add color and balance to each bite.
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Skip the takeout and make Chipotle’s spicy tofu sofritas at homeJul 23, 2025 5:37 pm - These tacos are filled with a spicy, smoky tofu mixture inspired by Chipotle’s vegan protein option, which it calls sofritas. You roast peppers, onion, tomato and garlic, blend that into a sauce with spices and the all-important canned chipotles in adobo, and combine the sauce with roasted crumbled tofu.
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Savory-spicy peanut dressing complements the sweetness of this tomato saladJul 15, 2025 5:33 am - This robustly seasoned, almost meaty tomato salad was inspired by Mexican salsa macha, a savory-spicy condiment made with dried chilies, garlic, nuts and seeds that are fried in oil, then pureed. This recipe skips the blender and deconstructs the salsa, adding the ingredients directly to the salad.
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Celebrate Cinco de Mayo with crisp-fried shrimp tacosApr 30, 2025 5:34 am - Want to make shrimp tacos affordable? Stuff corn tortillas with a seasoned shrimp filling and then fry them to golden crispness. Top with fresh tomato salsa and avocado slices and you’ve got a dish worthy of Cinco de Mayo.
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