Pickled Onions and Jalapeños

MAKES 2 CUPS   INGREDIENTS 2 red onions, halved and sliced thin 4 jalapeño chiles, stemmed and sliced thin ¼ cup lime juice (2 limes) ¼ cup distilled white vinegar 2 teaspoons sugar 1 teaspoon salt   INSTRUCTIONS Combine onions and jalapeños in large bowl. Bring lime juice, vinegar, sugar, and salt to boil in […]

Yucatán Style Barbecued Pork

WHY THIS RECIPE WORKS: Traditionally prepared in the Yucatán peninsula, cochinita pibil is a whole suckling pig that is marinated in citrus and earthy spices, wrapped in banana leaves, and pit-roasted. Smoky and tangy, the pork turns out tender and full of flavor. We wanted a version that we could recreate at home using a […]

Grilled Ancho Rubbed Pork Chops

WHY THIS RECIPE WORKS: The reality of many grilled pork chops is burnt exteriors, tough meat, and barely a hint of flavor. We wanted a recipe for pork chops with perfectly seared crusts, juicy and tender meat, and bold Mexican-inspired flavor. Rib chops were our top choice for their intense porky flavor and juiciness. Brining […]

Grilled Citrus Marinated Pork Cutlets

WHY THIS RECIPE WORKS: A signature dish of the Yucatán, poc chuc begins with thinly sliced pork cutlets marinated in sour orange juice, annatto powder, and a combination of other spices and aromatics. The pork is quickly grilled over a hot fire and then served with tortillas and a variety of raw vegetable garnishes, which […]

Carne Asada

WHY THIS RECIPE WORKS: Carne asada (literally meaning “grilled meat”) is the Mexican answer to steak on the grill. Generally, a thin steak is marinated with lime juice and salt, cooked until well charred on the outside, and served with a bevy of sides—rice, beans, and salsa are common. It was first served at the […]

Spicy Grilled Beef and Chorizo Kebabs

WHY THIS RECIPE WORKS: Alambre Mexicano, a dish of skewered meat, chiles, and vegetables grilled over an open flame, is popular in northern Mexico. The word alambre literally means “wire” or “cable,” referring to the metal skewers that hold the ingredients together on the grill. For the meat, we chose richly marbled steak tips for […]

Grilled Steak Fajitas

WHY THIS RECIPE WORKS: We wanted a recipe that would take fajitas back to their traditional roots: steak grilled over an open flame, sliced thin, and served in soft tortillas. To make sure our steak was packed with meaty flavor, we started with a marinade that included soy sauce. This helped brine the steak, keeping […]

Chiles Rellenos with Pork

WHY THIS RECIPE WORKS: Chiles rellenos are poblano chiles that are stuffed with a savory filling, enrobed in an airy batter and deep-fried. Traditional recipes take hours to prepare; we wanted a streamlined recipe for exceptional chiles rellenos. The fillings for chiles rellenos vary widely, but we were drawn to a boldly flavored ground pork […]

Pork Tenderloin with Garlic Sauce

WHY THIS RECIPE WORKS: We wanted to create a recipe that would infuse quick-cooking pork tenderloin with big Mexican flavor. We first browned the tenderloins in a skillet, then let them gently finish cooking in the oven. Since mild pork tenderloin calls out for a deeply flavorful sauce, we found inspiration in traditional Mexican mojo […]

Braised Pork Loin with Black Mole Sauce

WHY THIS RECIPE WORKS: Hailing from the state of Oaxaca, black mole is also known as mole negro. This thick, complexly flavored sauce consists of dried chiles, spices, tomatillos, tomatoes, cocoa, dried or fresh fruit, nuts, and seeds. Its intense, subtly bitter flavor and deep brown, almost black color sets it apart from other moles. […]