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  • Recipe

    Prickly Pear and Lime Sorbet

    If you can boil a pot of water, you can make sorbet. The secret is a delicious purée, which is exactly what you get when marrying juicy-sweet prickly pears and…

  • Menu

    A Fun Taco-Night Dinner

    Most taco-Tuesday dinners are kid-friendly but this one is especially so, from the fun double-wrapped tacos (pro tip: they actually make it easier to eat crunchy tacos) to the lightly…

  • Recipe

    Roasted Pollo Asado-Style Spatchcock Turkey

    Typically shredded for tacos, pollo asado usually refers to chicken, brightly flavored with fresh citrus juice, dried Mexican oregano, and achiote paste—a dense combination of ground annatto seeds, cumin, coriander,…

  • Recipe

    Mexican Chocolate No-Churn Ice Cream

    Like Mexican chocolate, this ice cream has a slightly gritty texture (as well as a spicy kick from cinnamon and cayenne). Think of it as being full of tiny chocolate…

  • Recipe

    Slow Cooker Mole Pork Tostadas with Mexican Crema and Jícama Relish

    Mexican crema is thickened cream that is slightly acidic and has a fairly high butterfat content. It can be found in the Latin dairy section of most supermarkets. Sour cream,…

  • Recipe

    Gazpacho Swizzler

    This alcohol-optional michelada (tomato juice, beer, lime, and spices) features fresh tomatoes, bell pepper, and the zing of ginger beer.

  • Recipe

    Melon-Cucumber-Lime Slushie

    Think of this as agua fresca meets frozen margarita. With or without tequila, it’s a perfect cooler for warm days (and nights).

  • Recipe

    Pinto Bean, Chayote, and Corn Stew

    Chayote is a Mexican squash with a single seed, firm flesh, and mild flavor. If you can’t find chayote, substitute zucchini or summer squash.

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