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Mole is a rich sauce that can be made in any variety of ways, the most popular probably being mole poblano. Cook it low and slow with lots of chili peppers for a zesty addition to any plate. Try this recipe!
Sure, this is a breakfast meal, but it's never too late for chilaquiles in our minds. Best when topped with frijoles (refried beans), pick your favorite salsa and add some chicken and eggs on top of fried tortilla squares for a hearty brunch any time of day. Try this recipe!
Al pastor refers to the meat of these tacos: pork cut from the spit and marinated in a tangy onion, coriander and pineapple sauce. Corn tortillas work best! Try this recipe.
Street corn is so simple, yet so delectable. Go heavy on the cotija cheese and don't forget the chili powder. Try this recipe!
First created by the Aztec, Mayan and Inca tribes for sustenance, these pockets of corn dough can be filled with anything savory or sweet before being wrapped in corn husks and fried. Try this recipe!
While a torta can have any number of meat and veggie fillings, the roll is the most important part: use bolillo or telera, depending on if you want a crunchier or softer bite. Try this recipe!
Chiltomate is salsa, but it's not just any salsa. The roasted tomato and chile makes it simple to prepare, but packs a sweet-yet-spicy punch that'd be good on anything. Try this recipe!
Dessert time! Tres leches is cake made of what it sounds like: three different types of milk. Soak vanilla cake in a combo of sweetened condensed milk, evaporated milk and heavy cream for a smooth, intensely sweet finish. Try this recipe!
A simple stew that'll warm you to the bone, the base is filled with pork, dried ground chili, other herbs and spices and corn. Try this recipe!
Sometimes spiked, this creamy drink is made from ground rice and almonds. With a hint of lime and garnished with a hint of cinnamon, it's a treat! Try this recipe.