From tortillas to toppings, here’s how to customize your own.
Some spicy, some sweet, all simply delicious
Bet you've got most, if not all, of these around
It's summer, after all!
The sauce that’ll make your barbecues sing is only four simple steps away.
Two incredibly easy, summery recipes for a relaxing summer night.
Na-cho average nachos. Here are 5 ways to modernize a popular, classic snack.
Because Mexican and Tex-Mex food are just too good to reserve for Cinco de Mayo.
It's an Instagram fiesta.
Homemade salsa shouldn't be constrained to tomato season -- here's how to make it with year-round staples.
7 tips for a taco night on the grill, complete with Grilled Salsa.
It's time to pull out your grill.
Ditch the takeout menu and make Mexican food at home.
Kebabs have come a long way since their 1970s heyday. Tom shares a recipe for bringing kebabs into the 21st century, along with 8 tips for getting them right.
We talk to cookbook author, TV personality, and Food52 Guest Editor Pati Jinich about Mexican food, career changes, and one of the hardest questions she'll ever answer.
Here's a salsa that adds immediate flavor and color to almost any food.
Pati Jinich -- salsa expert and author of Pati's Mexican Table -- shares a recipe for salsa verde that will put any store-bought dip to shame.
The third installment of Sara, Neftali, and Sally's Oaxacan-style goat roast.
Name your first collection or try one of these: