Coca-Cola and milk, along with warm flavors such as cinnamon, allspice, and chipotle give these carnitas a slight hint of bacon, which is never a bad thing at all.
Fried chicken livers with cream gravy are a classic Texan dish, but you don’t see them very often these days. This is a shame as these crunchy nuggets always hit the spot.
This New Mexican green chile Frito pie is a tangle of corn chips topped with a green chili instead of the usual red.
Summer squash, zucchini, corn, and chorizo are nestled into corn tortillas and topped with avocado for this late summer taco. An excellent way to use up your garden’s bounty.
Jalapeños, tomatillos, and garlic come together in a tangy salsa verde ranch dressing that livens up these crisp, broiled wings.
If you like the marriage of succulent meat with spicy chipotles, you should try pork tinga, a Pueblan stewed dish of pork and chorizo that makes a fine filling for tacos.
Creamy pasta primavera tossed with mushrooms, asparagus, peas, bacon, and bock beer. A quick and easy dish that’s perfect for spring!
Tender fish filets are marinated in a chipotle-lime yogurt dressing, cooked in butter, nestled into tortillas, then topped with a tangy slaw in this quick and easy fish taco recipe.
Layers of shredded pork, Poblano salsa verde, corn tortillas, and cheese are baked together in this casserole that has all of the pleasures of enchiladas without any of the fuss.
This Southwestern one-pot pasta is studded with tomatoes, jalapeños, chicken, and black beans. The pasta cooks at the same time as the sauce, making it quick and easy.