If your only experience of salsa is opening a jar of shelf-stable red or green stuff, you’re missing out, says Rick Martínez, author of Salsa Daddy: Dip Your Way Into Mexican Cooking. “Salsa should be ...

A True Taste of Mexico Salsa verde—literally “green sauce”—is one of Mexico’s most iconic condiments. Its vibrant color and tangy kick come from tomatillos, small green fruits related to tomatoes, ...

The best-laid plans sometimes take a turn. Such was the case with this week's column. I had planned to make a recipe submitted by someone else. The snow had other ideas. There was no going back to the ...

When I was growing up, salsa macha was a staple at our family table (and it still is). We often enjoyed it alongside bowls of warm pozole or my personal favorite, crispy tostadas de frijoles con queso ...

Welcome to Clubhouse Eats, where we celebrate the game’s most delectable food and drink. Hope you brought your appetite. That being said… if your answer to opening a bag of tortilla chips is to twist ...

These tips will change everything. When it’s time to make salsa, it’s time to play. Johnny Miller for The New York Times Within the stunning range of fresh and dried chiles, feel free to experiment ...

Have dinner ready in 20 minutes or less with this easy recipe! In this video, learn how to make chicken tostadas, a delicious ...

Roast the poblano over an open flame on your stove top until just charred. Set aside in a bowl and cover with plastic wrap to allow the chile to cool and to help steam the skin off the poblano.