Crisp Crab Tacos, Chorizo-Beef Nachos, Turkey Enchiladas, and more flavors of the West
Rethink the shrimp taco by using cooked shrimp and serving them as a quick tostada. They make a great no-cook appetizer or,
if you eat a few, a fun dinner option.
Recipe: Shrimp “Ceviche” Tostadas
Your typical vegetarian enchiladas are mostly cheese. That’s not the case with this version, loaded with fresh spinach, corn,
and two types of beans.
Recipe: Vegetable Enchiladas
Popular in Mexico City and the state of Puebla, the spicy, smoky-sweet chipotle chile sauce called tinga transforms plain chicken into something addictive.
Recipe: Chicken Tinga Tostaditas
Carne asada is a simple dish, but a well-balanced marinade and the right cut can make it memorable. Here we use easy-to-find
skirt steak and a marinade combining orange and lime juices.
Recipe: Carne Asada con Mojo
These decadent enchiladas are named "Swiss" because of all the cream and cheese they contain.
Recipe: Enchiladas Suizas
These nacho bowls include chicken in a spicy sauce, tortilla chips, lettuce, and a squeeze of lime.
Recipe: Chicken Enchilada Nacho Bowls
A puréed salsa made with roasted pumpkin seeds helps give this posole a rich flavor and chowderlike texture.
Recipe: Creamy Pumpkin Seed and Green Chile Posole
What's better than a shrimp quesadilla? One that has bacon, too.
Get the recipe: Shrimp and Bacon Quesadillas
These tacos are deceptively easy to make. While the dish is a great party hors d'oeuvre, you can eat several and call it a
Recipe: Street-Snack Tacos Verdes
These burritos have all the flavor of fajitas in an easy-to-eat wrap. Best of all, the meal comes together in 35 minutes.
Recipe: Chicken Fajita Burritos with Feta Crema
Smothered in a smoky sauce and studded with crunchy almonds and olives, these enchiladas are a fun twist on a classic favorite.
Recipe: Acapulco Enchiladas
Sweet crab in crunchy taco shells makes for a speedy weeknight dinner.
Recipe: Crab Tacos
Tangy, a little salty, and not too sweet.
Recipe: Margarita Chicken Wings
We took the flavors of a Western classic, Mexican rotisserie chicken, and put them in a brine to produce a succulent texture
and meat infused with complex seasonings in addition to salt. Serve with corn or flour tortillas, cilantro sprigs, lime wedges,
and chopped white onion.
Recipe: Mexican Tropical Chile Roast Chicken
This dish, using canned hominy, takes a fraction of the time needed for regular posole. Serve with warm corn tortillas.
Recipe: Spicy Chicken Posole with Avocado and Lime
The flavorful bean soup gets a fresh touch with a little salad for garnish.
Recipe: Black Bean Soup with Avocado, Orange, and Cucumber
Enjoy our quicker adaptation of the amazing beef and bean burrito recipe from La Calle Asadero in Oakland.
Recipe: Burrito de La Calle
Jeff Smedstad, chef-owner of Elote Cafe ($$; closed Sun; elotecafe.com) in Sedona, Arizona, learned the secrets to great adobos (a type of chile-rich sauce) in the markets of central Mexico. This
lamb dish is adapted from one in his book, Elote Cafe Cookbook (Elote Cafe Publishing; $30).
Recipe: Lamb Shanks Adobo
This low-cal, tangy dish is based on a recipe in Mexican Everyday by Rick Bayless.
Recipe: Chicken Escabeche with Cilantro Black Beans
This recipe is adapted from one in Amor y Tacos (Stewart, Tabori & Chang, May 2010; $19) by San Diego–based chef Deborah Schneider.
Recipe: Cola Shredded Beef Tacos
We like to think of tostadas as salads with extra crunch. This version is topped with flaky halibut and a light and tangy
dressing, making it a perfect healthy weeknight dinner.
Recipe: Halibut Tostadas with Yogurt-Lime Sauce
Grilling quesadillas makes dinner a cinch to clean up. Storebought rotisserie chicken makes this cheesy favorite even faster.
Recipe: Grilled Chipotle-Chicken Quesadillas
Everyone can have this dinner in a bowl just how they like it. Serve the condiments on the side for a casual evening party.
Recipe: Tortilla Soup
This tortilla tower is a show-stopper: dramatic, delicious, and oozing with melty cheese. Though the sauce tastes complex,
it's made with canned chile sauce embellished with sweet spices, raisins, pine nuts, and smoky chipotle chiles.
Recipe: Stacked Chicken Enchiladas
Crowd-pleasing nachos are a great weeknight meal when piled high with spicy chorizo, jalapenos, and creamy guacamole.
Recipe: Chorizo-Beef Nachos
Look no further for the ultimate fish taco: This is the one you’ve been looking for. These fast and fresh SoCal classics are
served with a crisp cabbage-cilantro slaw and an an addictive chipotle tartar sauce.
Recipe: Baja Fried-Fish Tacos
Grilled instead of deep-fried, and with a trimmed-down tartar sauce.
Special touch: Light Chipotle Tartar Sauce
Full of tender chunks of roasted chicken, these spicy enchiladas are the real deal, topped with a green-chile sauce that’s
got some kick. (For a milder salsa, use Anaheim chiles.) And don’t forget the luscious coat of melty jack cheese.
Recipe: Green Chile Chicken Enchiladas
One bite and you won't want to go back to fast-food, especially after you realize how simple these classic crispy tacos are
to make. Our version is perked up with a refreshing tomato-cucumber salsa.
Recipe: Crisp Chicken Tacos (Tacos de Pollo)
These crisp and refreshing tostadas are topped with quickly pickled onions and a refreshing cabbage slaw. Make them with leftover
roast chicken or turkey for a quick weeknight meal.
Recipe: Yucatecan Tostadas
Bottled salsa and leftover roasted chicken or turkey make these enchiladas a weeknight snap. Serve with a shredded cabbage
salad dressed with lime juice and cumin for a fresh, crunchy side.
Recipe: Turkey Enchiladas with Sour Cream
Skirt steak cooks up super-quickly over high heat to produce a nicely browned crust ― slices of steak are especially good
when marinated overnight in a tangy sauce. Serve these fajita-style with all your favorite condiments.
Recipe: Grilled Skirt Steak (Arracheras)
Buttery shrimp and melt-in-your-mouth onions are all these simple tacos need. Cook the veggies ahead of time, and you’ll need
less than 10 minutes to cook the shrimp, tortillas, and put the tacos together.
Recipe: Garlicky Shrimp-Cilantro Tacos (Tacos de Camarones al Mojo de Ajo)
This gently spicy "white chili" is best made up to two days ahead and reheated. Letting the flavors meld gives the most complex
and delicious dinner. (And makes this recipe perfect for entertaining!)
Recipe: Green Chile-Chicken Stew
This Mexican-inspired version of the Cobb salad is served with a refreshing orange crema dressing. Serve it with your favorite
Recipe: Mexican Chopped Salad with Orange Cream
Along the Yucatán coast in Mexico, cooks often marinate oily fish like mackerel with citrus and achiote paste, made with annatto,
garlic, herbs, spices, and vinegar.
Recipe: Grilled Sardine Tacos with Achiote, Lime, and Pineapple Salsa
Fideos are much loved in Mexico, where the short lengths of noodles form the basis of thick, delicious soups. This warm one-pot
meal is a perfect pick-me-up on a cool night.
Recipe: Shrimp, Ancho Chile, and Pasta Soup (Sopa seca de Camarones y Fideos)
An easy, creamy tomatillo salsa tops this simple baked fish dish. Try using the salsa with other types of fish too ― or chicken.
Or a corn chip. Or just eat it with a spoon.
Recipe: Halibut Baked in Fresh Green Salsa
A chile-rubbed bird cooked on the grill and served with mole gravy makes for a richly seasoned dinner.
Recipe: Chile and Spice Grilled Turkey and Mole Gravy
Traditionally, this gently seasoned soup, called sopa de albondigas, is made with beef. This lighter version substitues ground turkey for the beef and adds fresh oregano.
Recipe: Meatball Vegetable Soup