This is one of those recipes that is simple, really delicious, and incredibly flavorful, but still easy enough to pull together on a weeknight. You can cut the time almost in half by using boxed stock and just infusing it with the aromatics, then adding shredded rotisserie chicken. Or you can poach the chicken the way as written in the recipe. I’m using bone-in, skin-on chicken because it gives the broth more flavor and helps protect the meat from drying out while it cooks. But you can absolutely use boneless, skinless if that’s what you have or like.

I also highly recommend trying fresh ramen noodles if you can find them. They’re more flavorful and more substantial than the dried packets, but if dried ramen is what you have, it will absolutely work.

Use the herbs and aromatics that you like or already have. You don’t need to go out and buy anything special for this. I’m using hoja santa here because I grow it on my patio, but basil or cilantro work just as well.

If you like radishes and cucumber, I would definitely make the pico de gallo. But if you don’t, or you just don’t feel like making an extra trip to the store, you can use a standard tomato pico, or even salsa that you already have. Salsa macha or chili crisp would also be really good.

This is meant to be easy and versatile, so just have fun with it.

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Aguachiles are an iconic dish in northwestern Mexico along the Pacific coast. You can use any type of seafood or shellfish you like. In Mazatlán, where I live, the king of aguachile is shrimp. They’re sweet, fresh, just out of the ocean, plump, and incredibly delicious. There are three main styles or types of aguachile: verde, which is typically lime and serrano; rojo, which is chipotle; and negro, which is soy sauce and/or salsa Maggi.

This tostada that I’m making you today is a chipotle version. Because you probably don’t have access to just-out-of-the-ocean shrimp, I’ve decided to give it a marinade with chipotles and then grill it to add to that really amazing smoky flavor. But if you do have access to really great quality shrimp, sushi-grade or better, then definitely skip the marinade, skip the grilling, and go straight to the aguachile.

It’s really delicious on this tostada with the avocado mayonnaise, or you can just put it in a bowl, serve it with saltine crackers and tostadas.

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This is what I make when the weather starts to get hot. When you want something cold, but not heavy, and definitely not anything complicated to make.

It starts with horchata, one of the most familiar aguas frescas, made from rice, milk, and cinnamon. Instead of serving it as a drink, you freeze it and scrape it as it sets. That’s what gives you those light, fluffy ice crystals. It’s simple, but the texture is what makes it special. Cold and a little creamy. Grinding the rice first helps pull out more of its flavor as it soaks. The vanilla and cinnamon gives it that classic arroz con leche flavor. The fruit is there to balance it out. Mango is soft and sweet, kiwi brings a little tartness, and pineapple adds brightness and juice. A pinch of salt pulls it all together. If you want a little extra texture, the sesame seeds will do it, but you can leave them out if you want.

It’s the kind of dessert you can make ahead and keep in the freezer, then scrape and serve when you need something cold. No special equipment, just a fork and a little time.

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Use the recipe as a guide, but let what you have and what you like shape the final dish.

For the chiles, use what’s available to you: Anaheim, banana, bell, poblano, jalapeño, serrano, chile caribe, wax peppers—whatever you like, whatever looks good, whatever you already have. The same goes for the herbs. If you don’t have hoja santa, use cilantro, parsley, dill, or a mix of fresh herbs.

The filling is just as adaptable. Any mushroom will work here—morels, chanterelles, oyster, button, cremini, even huitlacoche if you have it. If you don’t want to use chicken stock, use vegetable or mushroom stock. If you don’t want to use chicken, skip it entirely and use tofu, chickpeas, beans, or more vegetables.

For the salsa, peas give it sweetness and help keep that bright green color. If you don’t have peas, fava beans are a good substitute. Those are really the best options here—you want that balance of color and a little natural sweetness.

You may have extra salsa, and that’s a good thing. It freezes well in an airtight container for four to five months. It’s also great beyond enchiladas—spoon it over eggs, serve it with protein, pour it over rice, or stir it into beans.

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This recipe uses a hot vinegar brine to quickly pickle fresh vegetables. The process starts by toasting whole spices, which releases their oils and deepens their flavor before they go into the liquid. The vinegar, sugar, and salt dissolve together in the hot brine, then the mixture is poured over the vegetables. The heat softens the onion and carrots slightly while the acidity firms their texture. As the vegetables chill, they absorb the seasoned brine and develop a sharp, balanced flavor.

The seasoning reflects the flavors commonly used in Mexican escabeches. Black peppercorns and allspice bring warm spice. Mexican oregano adds a savory herbal note that works well with vinegar. Lime zest and lime juice brighten the brine and reinforce the citrus that often appears in Mexican pickles served with tacos and grilled meats. Fresno chiles add heat while the carrots and onions provide sweetness and crunch.

Spoon them onto tacos, tortas, grilled meats, or fried seafood. They work especially well with rich foods because the vinegar cuts through fat. The vegetables are ready after about three hours in the refrigerator, but the flavor continues to develop over time. Stored in an airtight container, they keep well for up to three weeks.

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This pico de gallo relies on a simple fresh salsa technique: small, even cuts and a short rest time. Finely chopping the ingredients increases surface area so the lime juice and salt can draw out moisture. As the mixture sits, those juices combine with the lime to form a light dressing that coats every piece. The result is bright and balanced, with tangy tomatillo, sweet kiwi, and steady heat from serrano.

The defining twist is the combination of kiwi and tomatillo. Tomatillos bring sharp acidity and a firm texture that holds up in raw salsas. Kiwi adds natural sweetness and extra juiciness, which softens the edge of the tomatillo and lime. Garlic adds depth, while basil or mint brings a clean herbal note.

Use this kiwi and tomatillo pico de gallo anywhere you want freshness and acidity. Spoon it over tacos, grilled fish, or fried seafood, or serve it alongside roasted meats. The salsa benefits from a one hour rest in the refrigerator, which allows the juices to combine. It can also be made a day ahead and kept chilled, making it practical for weeknight meals.

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These fish tacos use a beer batter that uses both wheat flour and masa harina that make a crisp crust around the fish. The batter uses Mexican lager for flavor and for the bubbles which form a light crust with a lasting crunch and tender fish in the center. Drying the fish uncovered in the refrigerator before frying also helps the batter stick.

Masa harina or cornmeal adds a corn flavor that compliments the corn tortillas that hold the tacos. Mexican pale lager contributes carbonation and mild malt flavor, which helps the batter expand and brown evenly. Cider vinegar sharpens the batter slightly and helps balance the richness of fried fish. Smoked paprika and seasoning salt bring savory depth to the crust and fish.

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Roasting the vegetables is a key technique in this recipe. Tomatillos, poblanos, onion, jalapeños and garlic get cooked together until they soften and lightly brown. Roasting evaporates moisture and concentrates natural sugars, which rounds out the sharp acidity of the tomatillos. The vegetables are then blended into a salsa that still has texture and body. Part of that salsa flavors the pork filling and the rest bathes the cabbage rolls in the pan, so the flavor develops both inside and outside the rolls as they bake.

Coriander and cumin give the sauce warmth and flavor. Hoja santa gives an sweet spicy aromatic note that is common in parts of southern Mexico and works especially well with pork and green salsas. As the rolls bake, the rice cooks inside the pork mixture and absorbs the salsa, creating a filling that is tender and well seasoned.

Serve these cabbage rolls as a main dish with a spoonful of crema, crumbled queso fresco and chopped cilantro. The dairy softens the acidity of the salsa and adds richness. The dish works well for family dinners or casual entertaining, and it reheats well. You can bake the rolls a day in advance, refrigerate them, then warm them in the oven before serving.

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I first learned about chorizo verde in the 1990s, watching Diana Kennedy’s PBS cooking show with my mom. She featured the chorizos of Toluca, both rojo and verde, and I have been obsessed ever since. When I finally traveled to Toluca and later to a stall at Mercado Jamaica in Mexico City run by cooks from Toluca, I understood why. That mercado version, especially with the addition of peanuts, sharpened my understanding of what this chorizo could be and ultimately shaped the recipe you see here.

This chorizo verde relies on toasting whole spices, puréeing them with fresh chiles, herbs and greens, then letting the seasoned pork rest for at least 24 hours. Toasting drives off moisture and intensifies the essential oils in the spices, which deepens their flavor before they’re ground. The vinegar and salt help season the meat evenly as it marinates, while the fresh greens give the sausage its color and a bright, herbal backbone. When cooked and lightly browned, it’s savory, tangy and deeply green, with toasted spice running through it.

This version includes peanuts along with pepitas, inspired by a stall at Mercado Jamaica in Mexico City. The peanuts add body and a subtle nuttiness that rounds out the chiles and herbs. You won’t taste peanuts as a distinct flavor, but you’ll notice a fuller texture and a richer finish. Chorizo verde is often associated with Toluca, about 45 minutes from Mexico City, and there’s a common belief that it emerged during price hikes for red chiles and pimentón in the 1960s and 1970s, when cooks turned to fresh green ingredients instead.

Use it for tacos on blue corn tortillas, fold it into eggs, or spoon it over beans. It cooks quickly in a skillet and can be made ahead and refrigerated for several days. You can also freeze part of the batch and cook it straight from the freezer. It’s a flexible sausage that works for weeknights or for feeding a crowd.

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Ash Wednesday marks the start of Lent, and in Mexico that often means cooking without red meat on Fridays. Empanadas are a natural fit for the season. They’re delicious, portable, and easy to adapt to whatever you have on hand. While many Cuaresma empanadas are filled with seafood, I wanted a vegetable-forward version wrapped in corn masa and shallow-fried until crisp.

This filling is meant to be a guide. Use it to clean out your crisper drawer. Parsley and cilantro bring freshness, but any mix of tender herbs works. Poblano, serrano, nopales, mushrooms, spinach, or other greens can shift based on what in your crisper drawer needs to be used. The key is cooking everything until the moisture evaporates so the empanadas seal properly and fry without bursting. Pepitas add crunch, golden raisins add a subtle sweetness, and a little queso Oaxaca gives you that satisfying cheese pull, but you can use more, less, or none at all.

The filling is also versatile beyond these empanadas. Spoon it over rice. Fold it into burritos or tacos. Pile it onto a tostada with refried beans. Add tofu, shrimp, chicken, or any cooked protein you like. Once you understand how to eliminate the moisture and seal the empanadas, this recipe becomes a flexible template you can return to throughout Lent and beyond.

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If you’ve ever stood in front of a huarache stand in Mexico City, you know there will always be a red and a green salsa.

Salsa roja brings depth and heat from tomatoes and chiles de árbol, cooked down and fried in lard until it darkens and thickens. It clings to the surface of the masa and seeps into the crisp edges. Salsa verde is brighter and sharper from tomatillos and fresh chiles, also simmered, blended smooth, and fried so it has body instead of raw bite. Together, they create balance. One side slightly smoky, the other tangy and bright.

In the newsletter, I talk about asking for roja on one half and verde on the other while the huarache is still on the plancha so the salsas warm on contact. The heat blooms the chiles and helps the salsa settle into the masa instead of just sitting on top.

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Huaraches are one of those things I crave the minute I land in Mexico City. Everyone talks about the tacos, and yes, the tacos are incredible, but when I really want something that feels like a full meal, something crispy and satisfying and deeply corn-forward, I go looking for a huarache. Especially around Mercado Jamaica, where the masa is pressed by hand, fried until the edges are golden and shattery, and topped with whatever the cook is proud of that day.

For this version, I’m making huaraches de costilla de res, one of the most common and most satisfying toppings you’ll see in the city. The base is a bean-filled masa oval, shaped like the sole of a sandal and cooked until crisp on the outside and tender inside. On top goes thinly sliced ribeye or rib chop, grilled hard and fast the way it’s done in CDMX, plus salsa roja, salsa verde, queso, grilled nopales, cebollitas, lime, and avocado. It’s simple food, but every step matters, from hydrating the masa properly to getting a good sear on the meat.

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These little cakes are dressed for Valentine’s Day but are inspired by the Garibaldi, a classic Mexico City pastry that sits somewhere between a butter cake and a pound cake, brushed with jam and rolled in sprinkles. I’ve always loved how Garibaldis feel slightly dressed up compared to other panadería breads, simple but delicious, not overly sweet, and meant to be eaten with coffee.

For this version, I leaned fully into chocolate. The cake uses both Dutch-processed cocoa and melted bittersweet chocolate, which gives it depth and a lot of flavor. Whipping the eggs and piloncillo until thick builds structure, while oil keeps the crumb moist and butter adds flavor. Heating the milk with chocolate and butter helps everything emulsify smoothly and keeps the cake tender.

Instead of flouring the muffin pan, I dust it with cocoa powder. That small step prevents sticking and avoids leaving a pale, beige residue on the cakes. Once baked, the cakes are inverted, brushed with warm raspberry jam, and coated in nonpareils. The jam adds acidity and moisture, the sprinkles add crunch, and the whole thing ends up feeling festive without being fussy.

I am calling them Besitos, little kisses, because they’re small, rich, and meant to be given to the one(s) you love. Or show yourself some love and eat ‘em with a hot cup of coffee or chilled champagne!

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I love blue cheese dip especially with buffalo wings. When I decided to make jalapeño-brined chicken wings, I knew I wanted something creamy on the side to balance the vinegar and heat.

So instead of making a traditional blue cheese dip, I decided to make a riff using cotija. Cotija is a hard, slightly dry cheese that can range from sharp to mild depending on the brand. It has some of the salty, savory qualities of pecorino and some of the flavor and crumbly texture of feta. This dip uses a full cup of chopped jalapeños, carrots, and onions folded into the base. Once they’re suspended in fat, the heat mellows and the flavor really pops. The result is a creamy, savory dip that plays the same role as blue cheese with wings, but with a flavor profile that complements the escabeche–brined chicken.

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The wings are marinated in the vinegar from pickled jalapeños. I love the flavor and use it often. I expected it to make the wings super tangy or overly spicy. Instead, the wings were mild, deeply savory, and full of the vegetal, slightly sweet flavor I love in escabeche, without aggressive acidity or heat. Once baked, they came out crisp, juicy, and balanced in a way that made them hard to stop eating.

Serve these wings with the Cotija “Blue Cheese”– Dip. The creamy side is a perfect companion to the wings and is a riff on the classic dip but with chopped pickled jalapeños and cotija cheese. I nearly ate all three pounds myself, which should tell you everything you need to know.

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Suadero is one of my favorite taco fillings because it does exactly what great taco meat should do. It stays juicy after long cooking, takes on flavor from everything around it, and crisps beautifully when it hits a hot pan. In Mexico City, suadero is often cooked in a choricera, a wide pot where beef, pork, vegetables, and fat simmer together all day. That shared cooking is what gives the meat its depth.

This recipe is my home-kitchen version of that experience. The suadero cooks slowly with spring onions, garlic, and jalapeños, which stand in for the aromatics and vegetables that would normally be bubbling alongside it at a taquería. Once the meat is tender, it’s chopped and returned to the pot so it can soak up the cooking juices. A final quick fry gives you browned edges and rich flavor without drying it out.

If you can find suadero, use it. If not, brisket point or a well-marbled chuck roast work beautifully and cook the same way. Serve the meat with warm corn tortillas, chopped onion and cilantro, and both a cooked salsa roja and a fresh salsa verde. The balance is important. Rich meat needs brightness, heat, and acidity.

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This is a perfect pantry, weeknight salsa. It comes together in about 20 minutes and uses a few ingredients, most of which you probably already have. Canned diced, fire-roasted diced, or whole tomatoes all work well here, along with garlic and dried chiles like chile de árbol. I also really like using chiltepín. If you don’t have either, red pepper flakes or a little cayenne work just fine.

Everything gets sautéed briefly in olive oil or lard, then the tomatoes cook down in their own juices before you add a little water and let it simmer until thick. A quick mash with a potato masher and you’ve got an instant salsa. Once tomato season rolls around, this recipe also works beautifully with fresh, ripe tomatoes. It’s a versatile salsa you can make year-round, whether tomatoes are in season or not.

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This is one of my favorite styles of salsa and probably my favorite version of salsa verde. I love a cooked or salsa verde tatemada too, but cruda is the one I adore most. It’s bright, sharp, acidic, and herbaceous, and it makes everything taste great. This salsa is especially good with rich, fatty foods like tacos de suadero, gorditas and chicharrones.

Even better, it takes about 5 minutes to make! Everything goes into the blender raw, you blend until smooth, and you’re done. No cooking, no waiting. If you ever need a salsa fast, this is the one to make. It just happens to be really, really delicious too.

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This al pastor marinade is the base for everything that follows. It’s written using pork, but it’s completely flexible. You can use it with beef, chicken, turkey, shrimp, or fish, and it works especially well with vegetables. Cauliflower and mushrooms are my favorites because they take on color and char beautifully, but tofu and tempeh work just as well if you give them enough time to absorb the marinade, overnight is best.

The tacos are straightforward. Warm tortillas, sliced meat, onion, cilantro, pineapple, salsa, and lime. If you’re grilling the meat, grill the tortillas too. The extra char complements the flavor of the meat. If it’s cold out or you don’t want to deal with a grill, the skillet method works just as well and gives you plenty of browning and flavor.

Gringas and volcanes are different ways of eating the al pastor. A gringa is like a quesadilla but using 2 tortillas. They are filled, pressed and cooked until the cheese melts and the outside turns crisp like the best grilled cheese ever! They’re often associated with al pastor, but you can make it with any filling you like. Volcanes are toasted corn tortillas that curl and crisp at the edges and look like upside down volcanoes. They are basically tortilla bowls for meat and melted cheese. In central Mexico they’re called volcanes because there are lots of volcanoes in that region. In the north, where there are no volcanoes but plenty of vampire bats, they’re often called vampiros because the ruffled edges resemble bat wings. All three formats are interchangeable. The next time you make tacos, you can just as easily make gringas or volcanes with whatever filling you already have.

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Caldo de queso is a Sonoran soup that’s made with Anaheim chiles, potatoes and tomatoes simmered in broth and milk, then finished with cubes of firm cheese that warm through without melting.

As written, this version uses butter, milk, and a searable cheese like queso panela, paneer, or queso del rancho. If you want to keep it fully vegetarian or dairy free, it adapts easily. Olive oil works in place of butter. Plant based milk can stand in for dairy. Cubes of tofu or tempeh give you the same protein and structure the cheese provides.

This is also a soup that can definitely take more veg. Sweet potato, winter squash, mushrooms, or even zucchini all work well. Just add quicker cooking vegetables like summer squash toward the end so they keep their shape. If you’d rather skip milk entirely, a spoonful of masa harina or fresh masa stirred into the broth will thicken the soup and give it a rich, corn-forward body.

If you do use cheese, choose one that holds its shape. Melting cheeses will separate and turn greasy unless you’re making a roux-based cheese soup, which is delicious, but a different dish altogether. Taste as you go, especially if your cheese is salty. The salt will melt into the broth so wait and season at the end after the cheese has been added. This soup is meant to be simple, flexible, and satisfying, the kind of weeknight cooking that adapts to what you have and how you want to eat.

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