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....

This recipe makes much more dough than is needed for the Mushroom and Butternut Squash Empanadas with Smoked Chile and Tomatillo Sauce, but it freezes beautifully, wrapped well in plastic wrap and sealed in a plastic freezer bag. (Defrost the dough in the...

When buying the dried chile for this recipe, be aware that a pasilla de Oaxaca is not the same as a regular pasilla chile.

Checks and balances: lime vinaigrette on sweet potatoes. The cilantro shows a certain Mexican flair.

The surging popularity of sandwich wraps and quick Mexican snacks like quesadillas has turned the flour tortilla, a staple once largely confined to northern Mexico, into something found in supermarkets...

Gem-like pomegranate seeds set against the green of the avocado and the snowy flesh of the pear cries out “Christmas.”

The double kick of jalapeño Jack cheese and pickled jalapeño in these nachos enlivens leftover turkey.

Pasta in summer is easy cooking. Adjust your flavors slightly—and you've not only switched continents, you've got an easy new way to serve pasta.

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....