Crema—a Mexican cultured heavy cream similar to sour cream—is often drizzled over enchiladas and tostadas and added to side dishes and sauces. Here it lends a tangy balance to rich avocado and sweet corn....

Colloquially, chilaquiles means “broken-up old sombrero,” but you could think of it as a Mexican version of French toast—created to use up leftover bread....

The spice rub for this steak evokes the complex flavor of a rich Mexican mole sauce, but with almost no investment of time.

Pozole rojo is a hearty stew made with pork or chicken in a red-chile broth and studded with hominy.

If you’ve ever ordered tacos de lengua from your favorite Mexican restaurant, you know how flavorful tongue can be.

Chili is often flavored with dried Mexican chiles, but this chili recipe requires no special ingredients beyond chipotle chiles in adobo, which are available at most supermarkets these days. They add a nice...

If you can't get cotija cheese, you can substitute feta—it's stronger in flavor and a bit saltier than cotija, but it works fine. Archibald also makes a version of this salad topped with shavings of Manchego cheese....

We made an already simple recipe even easier by omitting brand names from the ingredient list. Almost any tequila will do—but after experimenting with several different beers, we found we prefer a lighter-style lager here. This recipe can be...

A cemita is an oversize, slightly sweet, sesame seed bun that gives this Pueblan sandwich its name.