We just ate asparagus FIVE days in a row and would have been pretty asparagused out if it hadn't been for this exciting new discovery – asparagus salsa! Green salsa, or salsa verde, usually contains tomatillos or copious amounts of herbs but this version gets it vivid color from asparagus spears. More

Many great chefs rely on writers and cooks like JJ Goode, one of the handful of behind-the-scenes writers who help chefs translate the wild and woolly ideas in their heads and palates into cookbooks. JJ is a youthful spirit who writes, mostly about food, from his apartment in Brooklyn, and whose most recent collaboration is with the contemporary Mexican chef Roberto Santibañez. The result is Santibañez's new book, Truly Mexican, coauthored by Goode.

I am interested in real working kitchens and so I asked JJ if I could come over and scope out his "office." He invited me for salsa on what ended up being the hottest day of the year so far. We pushed the chiles to the limit, and without air conditioning, we slurped salsa from spoons while we we kicked back and talked about how a regular guy like JJ in a regular apartment (and tiny kitchen) in Brooklyn can make a great Mexican chef's recipes make sense to the rest of us. More

I'm just going to say it up front: the key to this whole dish is the cheese. (Isn't it always?) Cooked long and slow, this cheese melts into the rice and forms a crust on the bottom of the pan. The whole dish becomes infused with rich, smoky, caramelized cheddar, which a taste that's just this side of heaven. More

Are your taste buds ready to explode? Do you want to dance with fire? You know it! The array of neon-colored Mexican candies had long tempted me at my local Latin market, so finally some friends and I held a proper tasting — and it turned into quite a party. Read on for our review of these out-of-control sweets! More

We really need only the barest excuse to cook Mexican food, and Cinco de Mayo is permission to go all out. This year, we'll be celebrating with super slow-cooked pork and chicken tingas served up on crispy fried tostadas with a sprinkle of queso fresco. Ever had this dish? More

Good morning! How's about some hot and spicy chilaquiles to get your day started off right? A little extra dash of Srircaha on that?

This recipe comes from The Sriracha Cookbook: 50 "Rooster Sauce" Recipes That Pack a Punch by Randy Clemens. Considering our long and well-documented love affair with Sriracha brand hot sauce, this cookbook hits close to our hearts and even closer to our stomachs. More

Sometimes fried eggs can't agree if they want to be doused in a spicy-tart green tomatillo salsa or a smoky red tomato-chile salsa. Sadly, the disagreements often end in divorce, but if I ever start feeling too bad about it, I just eat a plate of huevos divorciados, one of my favorite Mexican breakfasts. It always makes things better. More

Maybe it's the reports from Austin's SXSW conference that are still coming in. Maybe it's the ridiculously warm and welcome weather we've been having on the West Coast. (Sorry, East Coast! Come visit?) Either way, we're craving Tex-Mex and we're craving it bad. More

This shredded braised beef in a rich sauce with a spicy kick tastes better than you can imagine. Really, it's that good. And cooking it in a slow cooker means you can have it ready and waiting when you come home from work! More

Q: About a year and a half ago we moved to a different state, and had to leave behind our favorite authentic Mexican restaurant. I have been working to recreate these dishes at home, but I can’t figure out the cheese they use. It is a white, shredded cheese that has a very salty flavor. It is about the consistency of mozzarella, but has a much stronger flavor.

Is anyone familiar with what this might be?

Sent by Alaina More