Mexicaine - Page 3

Roasted poblanos stuffed with melty cheese, dipped in fluffy egg batter, fried until golden, and served with a simple tomato sauce.

Slow-simmered pinto beans with bacon, roasted green chiles, and aromatics, cooked the Mexican way until creamy, brothy, and deeply flavorful.

Smoky, fiery salsa pecante made with charred tomatillos, serrano and jalapeño peppers, garlic, and fresh lime. Ready in about 25 minutes.

Roasted Hatch chiles stuffed with melted cheese, dipped in a classic egg batter, and fried until golden and puffy. Served with warm salsa roja for an authentic New Mexican dinner.

Crispy golden corn tortillas stuffed with smoky seasoned chicken, fried until crunchy, and loaded with fresh toppings. Ready in 35 minutes.

Smoky, fire-charred salsa from roma tomatoes, tomatillos, and serrano chiles roasted on a dry comal. Bold, authentic Mexican flavor done in 20 minutes.

Thick corn masa cakes split open and stuffed with saucy chicharron en salsa and crumbled queso fresco, a classic Mexican street food you can make at home.

Pinto beans simmered with crispy bacon, chorizo, jalapeños, and warm Mexican spices in a rich tomato broth. Ready in 45 minutes and better than anything from a can.

Thick flour gorditas from northern Mexico, made with just 5 ingredients and cooked on a dry comal. Ready in 30 minutes and endlessly fillable.

Citrus-marinated grilled carne asada on double-stacked corn tortillas with diced white onion, fresh cilantro, salsa, and lime. Authentic Mexican street taco flavor at home.

Tender braised beef in a rich ancho-guajillo adobo, crisped in corn tortillas dipped in consomé with melted Oaxacan cheese and served with a cup of broth for dipping.

Chicken-filled corn tortillas soaked in a rich guajillo red chile sauce, baked under melted cheese and Mexican crema for a deeply satisfying dinner.