Why not put a platter of enchiladas out for a party or bring them to your next potluck? The enchiladas are easy to make, you can use any meaty filling you like—or black beans, corn, and avocado for a vegetarian filling—and a saucy platter of enchiladas is always a crowd-pleaser.
The Conga Cooler was one of the many potions created by head barman Pancho Morales at Tommy’s Place in Ciudad Juárez, Mexico, in the early 1940s. Signs over the bar advertised drinks to “Hemingway types” and soldiers who were living in the moment.
The sweet and spice of the mole in this grilled cheese sandwich plays off the richness of the chorizo and black beans, and the spicy marinated onions bring all of the flavors together.
The confluence of lightly charred shrimp with crunchy cabbage slaw and an audacious amount of hot sauce is my idea of the perfect warm-weather meal.
In simple recipes, the little things count. This margarita variation gets a caramelly richness from aged tequila and agave nectar, bumped up with grilled lemon halves. The fruit gets browned quickly, then adds a slightly sweet, toasty flavor to the drink.