This avocado-based green salsa is found on many Houston Tex-Mex tables. Cool and bright with just a hint of heat, it goes well with tortilla chips but can be spooned onto tacos or grilled meats, too.
Gulf shrimp along with tomatoes, garlic, onions, jalapeños, avocado, and a generous splash of lime juice are the foundations of this classic South Texas ceviche.
A rub of ground ancho chile and cocoa powder brings an earthy, fiery flavor to flank steak tacos, best served in flour tortillas with guacamole and pico de gallo.
These hearty, cheesy enchiladas smothered in a rich and smooth red chile salsa are West Texas-style comfort food at its finest.
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.
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.
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.
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.