FOR THE ENCHILADA SAUCE: Toast the chiles in a hot pan until fragrant. (about 10 to 15 seconds per side). Allow chiles to cool and then remove stems, seeds, and veins. Char the onion, tomatoes, and ...

Bring the vibrant flavors of Mexico to your table with these Ancho Chili Beef Tacos with Pickled Red Onion and Queso Fresco. Perfect for Taco Tuesday, these tacos balance smoky, mildly spicy ancho ...

Much like the dairy original, this cheese has a crumbly texture ideal for sprinkling over vegan chilaquiles or any other dish that calls for queso fresco. It also tastes much like queso with its mild ...

Understanding these two delightfully crumbly cheeses. If you eat or cook Mexican food often, you’ll come across two cheeses time and time again: queso fresco and cotija. These two are essential to ...

1. Set up your grill for direct grilling and heat to high. Ideally, you’ll be working over a wood or wood-enhanced fire. If using a charcoal grill, add the wood chunks or chips to the fire. If using a ...

Put wedges of seedless watermelon on a very hot grill and they’ll pick up a hint of smokiness that works well with the mild heat of an Anaheim pepper and the brightness of lime, cucumber, fresh herbs, ...