Pico de Gallo

This pico de gallo recipe is the best fresh salsa you can make—use it to top our favorite Tex-Mex enchiladas or spoon it over a layered queso.

A twist on the classic, this Caesar pops with the addition of chile-powder-and-Cotija-crusted croutons, crumbled queso fresco, and creamy avocado.

A juicy, sweet, and spicy accompaniment for fish tacos, grilled chicken, or a big bowl of tortilla chips.

The scent of homemade salsa roja always takes me back to my childhood. The aroma of rehydrating dried chiles mingling with fresh serrano chiles or jalapeños, tomatoes, onion, and garlic was a weekly occurrence in our household. It was always too spicy for my young palate, but I never got sick of the smell wafting through the house. Though I’ve grown into a heat-seeker as my palate has evolved, this version doesn’t have to be spicy at all. Adding a single serrano chile to the mix gives this mild .…

Made of crispy tortillas laced with fluffy scrambled eggs, migas is a textural marvel that’s as ideal for brunch as it is breakfast-for-dinner.

Inspired by French onion soup, this pasta is deeply savory, relying on umami-rich miso to deliver flavor fast.

Sandwich your summer tomato bounty between mayo-slathered slices of fried bread sizzled in curry powder.

This bright and creamy dip is RSVP’ing yes to your next cookout.