Cocina mexicana
Six classics to start. Tap any dish for the full recipe with ingredients, steps and tips.
Tacos al Pastor
Achiote-marinated pork with charred pineapple, onion and cilantro on warm corn tortillas.
Birria
Chile-braised beef in a rich consommé — pull it into cheesy quesabirria tacos for dipping.
Guacamole
Creamy avocado mashed with lime, onion, cilantro and chile. Fresh in five minutes.
Pozole Rojo
Hominy and pork in a deep red chile broth, piled with crisp radish, cabbage and lime.
Salsa Roja
Roasted tomato and dried chile blended into the table salsa that goes with everything.
Té de Manzanilla
Chamomile tea — the gentle abuela remedy traditionally sipped to calm and settle.
Enchiladas Rojas
Corn tortillas in a dried-chile red sauce, filled, baked and topped with crema.
Carnitas
Pork slow-cooked tender then crisped — juicy inside, golden edges. The ultimate taco.
Churros
Crispy, ridged and rolled in cinnamon sugar — unbeatable dunked in chocolate.
Quesadilla
Crispy golden tortilla wrapped around gooey melted cheese. The quickest crowd-pleaser.
Tres Leches Cake
A light sponge soaked in three milks, topped with whipped cream and cinnamon.
Cochinita Pibil
Yucatán slow-roast pork in achiote and sour orange, wrapped in banana leaf.
Tlayuda
The giant crispy Oaxacan tortilla with beans, quesillo, cabbage and meat — "Mexican pizza."