Mexican food is among the most loved cuisines on the planet, known for its confluence of indigenous and European influences.

Quick salsas, pressure cooker pozole, simple guisados, smoky frijoles, and other low-effort classics fit for a weeknight.

When summer corn is at its peak, it hardly needs much help, but our readers have found plenty of reasons to keep cooking it.

There have been a slew of post-pandemic cookbooks that have published in the last couple months, but the one that has excited me most is “Mi Cocina” by my friend Rick Martínez. Rick spent the majority ...

Whether you’re looking to eat more plants or more Mexican food, you’re in luck. Despite the stereotype that the cuisine's "classics" all involve meat, eating vegan and eating Mexican food can coexist ...

When we think of Mexican food stateside, California and Texas typically ring out. But don’t sleep on Tampa Bay’s Mexican food ...

Just as Mexico has regional culinary traditions — Oaxacan, Sonoran, Sinaloan, and so many more — los Estados Unidos has its own distinct Mexican cuisines. Many aficionados of Mexican food consider the ...

Breana Lai Killeen, M.P.H., RD, is a food editor, recipe developer, farmer and dietitian who has worked in all facets of the food world. She has more than 20 years of experience cooking professionally ...

Peter Sagal (of Wait Wait, Don’t Tell Me!) hosted, introducing Rick Bayless as a “white guy from Oklahoma” whom the Mexican government had named to the Order of the Aztec Eagle (for real). When he ...