It doesn’t have to be Tuesday to have a taco party. If we had it our way, every day of the week would be filled with different variations on the Mexican staple, whether it’s classic childhood fare — aka ground beef stuffed in hard-shell corn tortillas — or upscale twists like braised pork belly or fresh lump crabmeat.
Even if you don’t have time to travel across the country in search of the best tacos, you can still make your own taco trip at home. Check out five of our favorite unique taco recipes, then tune into the premiere of Taco Trip with host Aarón Sánchez on Tuesday, August 25 at 10pm ET for more new takes on Mexican fare.
Mexican Pot Roast Tacos
Reinvent your fast-food favorite with two easy swaps: slow-cooked beef shoulder instead of ground beef and freshly fried corn tortillas instead of mass-produced hard shells. Homemade guacamole and salsa don’t hurt, either.
Continue Reading Take Your Own Taco Trip with 5 Unique Twists on the Mexican-Food Favorite
Cinco de Mayo (the fifth of May) is an annual celebration of Mexican heritage — which for many revelers means gratuitous consumption of tacos, guacamole and margaritas (oh so many margaritas). Whether you’re looking to cap off your festive meal with something sweet or want to honor Mexican culture in slightly more subdued fashion, consider this sweet take on a chimichanga. Instead of meat, rice and cheese, these deep fried burritos are stuffed with bananas and chocolate-hazelnut spread. The tortilla bundles are then fried, dipped in cinnamon sugar and drizzled with the rich caramel sauce, dulce de leche. Though nontraditional, this dessert combines many authentic Mexican dessert flavors and ingredients, and it will likely be the hit of your fiesta.
Chocolate-Hazelnut and Banana Chimichangas
Continue Reading Chocolate-Hazelnut + Banana Chimichangas for Cinco de Mayo
5 Hot Links We’re Loving:
1. It’s hard to go wrong with the classic combination of vanilla, chocolate and strawberry — Make Bake Celebrate elevates the ice-cream-truck trio into these playful Neapolitan macarons.
2. The Bojon Gourmet gives her Derby Day julep an Asian spin and a gorgeous green color with a spoonful of matcha powder.
3. Hot buns! These yeasty, golden-brown Hawaiian rolls by Milk and Honey are lightly sweetened with pineapple juice.
4. A Cozy Kitchen’s dreamy creamsicle chiffon pie channels our favorite summer ice pop with fresh-squeezed juice, a dash of orange liqueur and plenty of zest.
5. Gear up for Cinco de Mayo with How Sweet Eats‘ adobo-and-lime-marinated shrimp tacos, topped with a springy strawberry salsa.
- Cook up the ultimate fiesta menu with Cooking Channel’s mouthwatering Mexican recipes.
- Sate your sweet tooth with more all-star cookies, from classic chocolate chip to fluffy French madeleines.
It’s National Margarita Day and it’s Friday so whether you prefer your cocktail blended or on the rocks, it’s definitely time to break out the tequila.
1. Tyler’s Ultimate Margarita (pictured above)
Tyler’s version of a margarita has it all: lime juice, sugar, orange liqueur, triple sec, tequila and even a splash of beer for good measure. The only other thing you’ll need? Great guacamole.
Continue Reading 5 Ways to Celebrate National Margarita Day
Deep-fried and served with fresh fixin’s, fish tacos are a fave amongst surfers and southern Californians.
To celebrate this year of the Olympics and a presidential election, Cooking Channel asked fans what dishes represent their states and then worked with our kitchens to create original recipes for each of the 50 states. (Read all about the project here.) Each state has its own unique food scene, but we couldn’t help but notice some trends across the map from coast to coast.
Though we discovered interesting recipes from all Across the Country, a few states’ dishes in particular caught my attention. It looks like I need to book a flight to visit the states that specialize in my favorite cuisine: Mexican.
From the great state of California comes one of my all-time favorites, Fish Tacos (pictured above). Whether you like them deep-fried and crispy or refreshingly topped with nothing but lime juice, these Southern California staples will turn your kitchen table into a taqueria.
A burrito was once accidentally dropped in the fryer (or so the tale goes), and the crispy, meat-filled chimichanga was born.
From the border state of Arizona comes a fried favorite: Pork Chimichangas. It’s basically a burrito that was dropped in the fryer — what could possibly be bad about that? Top it with some sour cream, pico de gallo and guacamole and you’re set for a deliciously crunchy dinner.
Continue Reading Trends Across the Country: Much Mexican Food
Photo: Melanie Grizzel
In the summertime, entertaining needs to be easy — so you have more time to sit back, relax, and enjoy the warm-weather eats. We set out to create fun, complete party experiences using only five essential ingredients, from tasty food and drinks to decor and games. Party on!
Here in Texas, we eat a lot of Mexican food; Tacos, enchiladas and guacamole are such a staple on my dinner table that they practically constitute their own food group. So when the outdoor temps heat up, I love to make these favorites feel a little more festive by throwing a south-of-the-border fiesta complete with frosty margaritas, colorful maracas and a candy-filled piñata. I recently celebrated summer’s arrival with such a fête in my backyard, and jazzed up my normal outdoor setup with vibrant flowers, a spicy menu and décor that channeled a Mexican beach town.
To throw this fiesta at home, you need five essential ingredients:
Continue Reading Party in Five: Mexican Fiesta
Chiles rellenos, stuffed with goat cheese and herbs: Serve with a big pitcher of sangria or margaritas.
Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?
Cinco de Mayo can be a slippery slope for vegetarians. I’ve been to many a fiesta where the margaritas and chips and salsa were the only vegetarian options. Margaritas for dinner always seems like a good idea, until the next morning when your head is pounding and you can’t find your shoes.
Luckily, Mexican fare is easy to make meatless (though if you’re at a restaurant, ask about the refried beans; sometimes they’re made with lard). Bean burritos, veggie enchiladas, Mexican lasagna made with beans and corn, portobello tacos — you don’t have to starve if you’re skipping the carne.
One of my favorite Mexican-restaurant meals is chiles rellenos, but I try not to order them too frequently because they’re not only stuffed with cheese, but deep-fried. (Paired with a coupla’ margaritas and a basket of free chips and you’ve got a meal that has about a billion calories.) But chiles rellenos don’t have to be deep-fried, and they’re super easy to make at home. Think about it: they’re basically just stuffed peppers, made with chiles instead of bell peppers.
Continue Reading Meatless Monday: Chiles Rellenos With Cherry Tomato Salsa
It’s more than just alliteration; it’s a statement, a proclamation that Thursdays are when the weekend should really start. Kicking it off right is the key, and what better way than with a cocktail that not only takes the edge off, but tastes good too. A hard thing to disagree with, we know. Drink up, get down and go to sleep happy.
9 days to go — we’ve already begun our countdown to Cinco de Mayo. And the key to a great fiesta is a freshly made margarita. There’s something about salted rims that invites us to plunge happily into glasses filled to the brim with tequila, sugar and lime. Get ready for your Cinco de Mayo celebration by trying your hand at a classic and perfectly balanced margarita.
Bottoms up, folks.
Continue Reading Thirsty Thursday: The Classic Margarita Recipe
Turn your New Year’s Eve party into a fiesta with these flavorful recipes from Ivy Stark’s new cookbook, Dos Caminos: Mexican Street Food. Street food is designed to be eaten standing up, with limited utensil use, which translates wonderfully to a bustling holiday party scene.
Chef Stark, now the executive chef at Dos Caminos, began her love affair with food at a young age thanks to parents’ emphasis on trying new things. She had her first jalapeno at the age of five and was trying frog legs by age seven. At eight years old, she was taking cooking classes at the YMCA. She now combines her classic culinary training with her many Mexican adventures and love of that cuisine to develop her recipes for the restaurant, recipes that are tasty, unpretentious and meant for sharing.
Continue Reading Perfect Party Foods