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A classic and comforting recipe of tender zucchini boats stuffed with a seasoned ground meat mixture, topped with melted cheese and fresh cilantro.
Shredded chicken in a smoky tomato and chipotle sauce with sliced onions, served over crispy corn tortillas.
A clean and comforting broth of cacahuazintle corn with shredded chicken, served with a variety of fresh garnishes to customize to taste.
Huauzontle clusters filled with cheese, battered and fried, served in a red tomato sauce with a side of rice and refried beans.
Chicken enmoladas drenched in mole: the trick of passing the tortilla through hot oil and the story behind Puebla and Oaxaca mole.
Roasted and peeled poblano pepper, stuffed with cheese, covered in a fluffy egg batter and smothered in a traditional tomato broth.
A rustic, crispy crust pizza where the intense flavor of anchovies melts with cheese over a perfectly seasoned tomato base.
A classic and comforting combination that feels like a family Sunday, using simple ingredients we all have on hand.
The sope's secret is pinching warm masa into a corn wall that holds beans and cheese. A Mexican market classic, made right at home.
Potato and ground-beef stew: everyday Mexican comfort food. Learn why thinly sliced potatoes thicken the sauce naturally, no flour needed.
Chicken tamales in tomatillo green sauce: whipped masa with lard and the trick to keep the salsa a vivid, emerald green.
A bite of pure heart wrapped in a corn husk, featuring tender pork that melts away and a rich, spicy red sauce kick.
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