Panuchos
WHY THIS RECIPE WORKS: A twist on the classic Mexican tostada, panuchos are a specialty of the Yucatán. The crispy yet tender panucho shells are essentially corn tortillas that are puffed, filled with creamy refried beans, and then flattened before being cooked in oil until perfectly golden and crisp. The beans keep the thin top […]
Gorditas
WHY THIS RECIPE WORKS: A gordita, literally meaning “little fat one” in Spanish, is a traditional Mexican dish that is often eaten as a midday snack. The puffy shells are opened like pockets and can be stuffed with a wide assortment of cheese, meat, vegetables, or other fillings. Getting the cooking method right was essential […]
Sopes
WHY THIS RECIPE WORKS: Sopes are small, savory tarts, traditionally served for dinner with endlessly variable fillings. The sopes shells are made with the same ingredients used to make tortillas, although they are thicker and have a rimmed edge to hold the fillings. The key to this recipe was to create a dough that was […]
Toppings and Fillings for Tostadas, Sopes, Gorditas, and Panuchos – Pork Tinga with Avocado and Queso Fresco
INGREDIENTS 2 pounds boneless pork butt roast, trimmed and cut into 1-inch pieces 2 onions (1 quartered, 1 chopped fine) 5 garlic cloves (3 peeled and smashed, 2 minced) 4 sprigs fresh thyme Salt 2 tablespoons olive oil ½ teaspoon dried oregano 1 (15-ounce) can tomato sauce 1 tablespoon minced canned chipotle chile in adobo […]
Toppings and Fillings for Tostadas Sopes Gorditas and Panuchos Spicy Zucchini with Scallions and Cotija Cheese
Whether being used to fill a taco, top a panucho, or stuff a gordita, savory fillings or toppings complete many a Mexican dish. Although the combinations are endlessly variable, these four are among our favorites. INGREDIENTS 1 tablespoon vegetable oil 1 small onion, chopped fine 1 serrano chile, stemmed, seeded, and minced 2 tablespoons […]
Tostadas
WHY THIS RECIPE WORKS: Tostadas are flat, crisped tortillas that serve as a crunchy base for rich, flavorful toppings. Much like tacos, tostadas are eaten as snacks in Mexico. Homemade tostada shells are far better than store-bought, and they’re easy to make. We poked a few holes in each tortilla with a fork so that […]
Grilled Fish Tacos
WHY THIS RECIPE WORKS: In the Yucatán Peninsula, far from the battered-and-fried-fish taco stands of Baja, another style of fish taco is popular: grilled fish tacos. Traditionally, a whole fish is split in half lengthwise, bathed in a chile-citrus marinade, and grilled. The flavor-packed fish is eaten with tortillas and some simple sides. We wanted […]
Grilled Shrimp Tacos with Jícama Slaw
WHY THIS RECIPE WORKS: We wanted a fresh-tasting, easy-to-make taco featuring grilled Mexican-spiced shrimp. But delicate shrimp can turn from tender to rubbery in the blink of an eye—especially when grilled. Although their shells can shield them from the heat, any seasonings are stripped off along with the shells when it’s time to eat. We […]
Pickled Onion and Cabbage
SERVES 6 INGREDIENTS 1 small red onion, halved and sliced thin 2 jalapeño chiles, stemmed and sliced into thin rings 1 cup white wine vinegar 2 tablespoons lime juice 1 tablespoon sugar Salt and pepper 3 cups shredded green cabbage INSTRUCTIONS Combine onion and jalapeños in medium bowl. Bring vinegar, lime juice, sugar, […]
BAJA FISH TACOS WITH PICKLED ONION AND CABBAGE
WHY THIS RECIPE WORKS: In Baja, battered and fried fish tacos are a common taco stand offering. We wanted a simple version with a perfect balance of flavors and textures: tender whitefish encased in a crisp coating and simply adorned with toppings like crunchy shredded cabbage and cooling crema. An ultrathin beer batter made with […]