Once a way to make use of stale tortillas, tostadas are so good that it wasn’t long before people simply started using fresh tortillas.

If you’ve got the grill going anyway, toss your ears on before you butter them to get a quick char and even deeper flavor.

A popular taco filling in Mexico, pork al pastor is usually cooked in a huge slab on a vertical rotisserie and sliced off to order.

Learning to cook Mexican at a French school in the Canadian capital felt pleasantly incongruous. But there was nothing frivolous about Le Cordon Bleu.

Though you may not be familiar with the name, chilaquiles are the forebears of modern nachos.

This ingenious technique cooks the chicken in a purse with its own juices and a mix of spices. It slowly simmers the bird to a silky richness—an enticing side of chicken that we rarely see....

The beauty of San Miguel de Allende is distracting, but don’t be late to class at Sazón or you might miss the adobo chicken in parchment.

Greasy, salty, and sumptuous, migas are Austin’s signature dish.

Crisp, creamy, and neither hard nor soft, San Antonio’s puffy tacos are in a class all their own.

Sometimes New York is the friendliest place on earth.