Where did this elaborate dish originate, even if we can’t pin down an exact original recipe? Historians believe that this artisanal dish was created 200 years ago by nuns in Puebla, Mexico, as a patriotic dish for Viceroy Agustin de Iturbide.

Since then, the dish has continued to be a classic. It boasts the colors of the Mexican flag and thus is prepared every September when the chiles poblanos are their greenest, the pomegranates a ripe juicy red and the walnuts freshly plucked from the trees, just in time for independence day celebrations. More

I usually associate these nutty, round, powdered-sugar dusted cookies with Christmas because my grandmother made them every year of my childhood. We called them Mexican Wedding Cakes, but they're also known by many names like Russian Tea Cakes and Snowballs. Why Mexican? The story goes that they were originally brought by Arabs occupying Spain, and then by the Spaniards to Mexico.

Traditionally a light, buttery shortbread, formed into a ball and rolled in confectioners' sugar, my version of the Mexican Wedding Cookie is spicier, rolled and sliced into a two-inch disks, and just dusted across the top. More

One of our favorite things to eat is slow cooked beef and pork — better known as barbacoa and carnitas. Their luscious, slow-cooked tenderness may seem hard to achieve at home, but it's actually incredibly easy. It's all about the technique and the tools. Here are three options. More

We make zero claims as to the authenticity of this dish, but we do know that it's extremely tasty! We love how the tortillas get soft and chewy during cooking, absorbing some of the salsa and providing the perfect vehicle for lots of oozy cheese. This is one of our go-to meals when we're out of ideas, and it always hits the spot. More

Rick Bayless got into a bit of a juicy PR kerfuffle last week when Jonathan Gold, the great LA food critic, chided him for saying he was bringing "authentic" Mexican cuisine to Los Angeles. (Coals to Newcastle, rather.) Since then Gold and Bayless have made up, and the whole Twitter spat just served to remind us of how much we love Bayless's recipes. Here are five favorites. More

Experience authentic Mexican flavor with this award-winning recipe. A family favorite created by my mother, Enchiladas Verdes explodes in your mouth with just the right amount of spice and tang. More

A can of beans is a very handy thing to have around. In a pinch it can serve as an extra-quick lunch. There are all sorts of ways to dress up a can of beans (soup, dip, impromptu burritos). Here's one delicious vegan lunch idea, involving nothing more than a can of black beans and a few fresh ingredients. More

Rice? In a popsicle? Oh yeah baby! You better believe it — it may sound strange, but this is one of the best frozen desserts I've put in my mouth in a long time. Coconut milk, chewy rice, and fragrant mango — these popsicles are just completely yummy, if I do say so myself! More

Mexican paleterías have taken the popsicle to truly entirely new heights. With flavors like chili-spiked mango, pineapple, and sour tamarind, these ice pops are intense, tasty, and absolutely refreshing. Saveur has a round-up of paletas to try at home, and so the real question becomes which one to make first? More

My sister and I are so very different. We started with the same tomatillo salsa recipe several years ago and we've both evolved it in somewhat opposite directions. I've stripped it down to the very essential, and she's added her signature with a few additional ingredients. My most basic of basic recipes follows, along with her additions. More