Mexican
Corn, chili, lime and cilantro — bright, spicy and fun food.
Mexican cuisine is built on corn, beans, chili peppers, and fresh herbs — bold flavors, layered textures, and a balance of heat and acidity. Tacos, guacamole, quesadillas, salsa — the dishes are simple in composition but full of character thanks to spices and how they're served. Street food is a huge part of the culture: tacos are sold on every corner, and every region of Mexico makes them differently, from spit-roasted al pastor to coastal fish tacos. Here are recognizable Mexican recipes — from guacamole to juicy tacos — with easy substitutes for ingredients that can be hard to find in a regular store.
Frequently asked questions
What is a taco al pastor?
It's a taco with marinated pork traditionally cooked on a vertical spit, sliced off in thin, crispy layers. The meat is marinated in chili and spices, often with a touch of pineapple.
What goes into real guacamole?
The base is ripe avocado, lime, salt, a bit of onion, and cilantro. Some add tomatoes and hot peppers, but avocado and lime are always the essentials.
How are corn tortillas different from flour ones?
Corn tortillas are made from masa corn flour, giving them a denser texture and distinct corn flavor, while flour tortillas are softer and more neutral tasting.