We Have A Ton Of Mexican Recipes!

Did you know that we have a ton of Mexican recipes that need a new home in your kitchen? And we've got even more for our queso and burrito-enthusiast friends: city guides, handy techniques and in-depth charts to our favorite tortilla-encased treats. Take a deep dive into our colorful Mexican section for dishes from award-winning chefs and cookbook writers, and freshen up your repertoire from south of the border. Here are a few of our recent favorites:

Real al pastor is made on a giant vertical spit the same way that lamb on your doner kebab or gyro is cooked. Oh, you don't have a giant vertical trompo at home for spit roasting meat? Don't worry, I live in NYC, so I definitely don't have space for one of those (nor a full-sized oven). Here's how to make it on the grill.

I had never cooked pork belly myself when I asked Gonzalo to help me come up with a pork belly taco for the Copita menu. Rich and creamy with a crisp, crackling exterior, his creation blew me away. With a tomatillo-laced, nutty pipián sauce and pickled red onions on top, I can only describe this taco as out of this world.

If you can make guacamole, you can make ceviche — it's as simple as that. And when it comes to making a big bowl of something for a crowd, you can go with the guac, or take it a step further and knock out a killer spicy-tangy shrimp ceviche just as worthy (if not more worthy) of your tortilla chips.

Chef and restaurateur Scott Myers' love of Mexican food began on his first visit to the country at age seven, spending hours in the kitchen with his grandmother and aunts, helping prepare recipes that had been passed down through generations — salsas, moles, enchiladas, tamales, sopas, chiles rellenos, chilaquiles and more.

It's hard to remember American cuisine without fajitas, but there was a time when you had to travel to Texas (specifically to Ninfa's restaurant in Houston) to try them. Who knew that a cheap cut of beef — the skirt steak — would become a popular party food? (Fajita means "little girdle" in Spanish.) Here's a pork version, fragrant with cinnamon, orange and ancho chiles.