6. Heat the oil in a large, deep sauté pan over medium heat. Working in batches, add a few tacos and fry for 2 minutes on ...

Growing up Mexican American meant that spicy food was part of my regular diet, even as a child. Whether it was chorizo with eggs for breakfast or grilled fish with green salsa for dinner, spice was ...

The best-laid plans sometimes take a turn. Such was the case with this week's column. I had planned to make a recipe submitted by someone else. The snow had other ideas. There was no going back to the ...

There’s no doubt—homemade salsa is a must in any Mexican household. I always have at least one salsa in my fridge, whether it ...

It can be a challenge to make tacos at home that taste as good as the ones from your favorite Mexican restaurant. However, ...

Warning: This graphic requires JavaScript. Please enable JavaScript for the best experience. This recipe from “Truly Mexican” by Roberto Santibañez (his “Tacos ...

Restaurateur, chef and author Bricia Lopez is stopping by the TODAY kitchen to share a few of her favorite recipes from her new, perfect-for-summer cookbook "Asada: The Art of Mexican-Style Grilling." ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

Instead of using tomatoes as a base, this variation on sopa Azteca gets its flavor and color from salsa verde.

Kuali was started by Rodrigo and Janeen Cruz using a recipe inspired by the salsa Rodrigo's mother would make. It's a type of rich chili oil made from a variety of chiles, garlic, nuts, and seeds. The ...