Author name: Octavio Peña

We used the Ninja Thirsti for over a month, timing how long it took to make seltzer and tasting the results. It’s fast, easy to use, and lets you customize flavors.

These chimichangas are loaded with shredded chicken, tomatoes, chiles, and rice. When deep-fried until golden and crisp, and paired with a tart and spicy tomatillo salsa, it’s easy to see why these fried burritos are a Southwestern classic.

Mexican albondigas features meatballs enriched with rice, alliums, and herbs served in a light, tomato-based broth with a medley of fresh vegetables. It’s a comforting soup perfect for a cold or rainy day.

These crispy, juicy fried chicken wings are tossed with a chile sauce right before serving for an unparalleled fiery bite. The recipe from recipe developer Octavio Peña is perfect for a game-day party or any other time you want excellent wings.

Dried chiles are the backbone of Mexican cuisine. This overview of 12 popular varieties will help you learn how to shop for and cook with chiles, including how to incorporate them into dishes like tamales, chili con carne, and pozole.

This palm-sized thermometer makes it easy to check the temperature of your oven, keep an eye on a roast, and maintain the temperature of a braise.

Mexico’s nourishing soup of tender pork, puréed chiles, and plump kernels of hominy has been cherished for centuries.

Tender ribs, a thick smoky salsa, fluffy rice, and simple beans all layered together on one plate comprise the hearty regional Mexican dish of morisqueta.

Spicy and smoky, this Mexican do-it-all condiment packs a plethora of flavors and textures. Spoon it over tacos or pizza, add it to eggs, or serve it alongside your favorite grilled meats.

Filled with tender shreds of pork coated in a spicy and smoky red chile sauce, these rojos de puerco tamales are packed with punchy flavor.

Everything you need to know to make great Mexican tamales at home–from making, shaping, and filling the masa, all the way to the cooking.

These shredded chicken and green salsa tamales are inspired by my family’s version, but I’ve added a few of my own twists—finely chopped crisped chicken skin is folded into the filling for a richer flavor, and ground coriander is added to brighten the sauce.

Perfect for brunch, these crispy and savory Mexican corn cakes, sopes, are loaded with hearty refried beans smothered in a bacon and fresh chile-loaded queso fundido. Nestled on top is a perfectly poached egg with a spoonful of spicy and acidic salsa to finish.

One of the best features of these Mexican hand-held fried masa pockets is that they can be filled with almost anything. This version of cazuelitas features a rich mushroom, caramelized onion, and crème frâiche filling. Once assembled, they’re dunked into a buttery chicken stock glaze before serving.

This Mexican sandwich features a delightful jumble of crisp chorizo and fluffy potatoes topped with a crunchy slaw and slabs of tangy cheese all served on a smoky, lightly charred salsa-griddled bun.

Everything you need to know about Mexican birria, including its history, ingredients, variations, and a step-by-step guide to making this ultimate beef version.