Description: Enfrijoladas, which traces its origins to pre-Columbian times, is still one of the most popular versions of enchiladas in Mexico. This recipe, which comes from the state of Oaxaca, ...

Chilaquiles verdes for when you want to get lost in your kitchen, and kimchi carbonara for when you don’t. By Sam Sifton Credit...Chris Simpson for The New York Times. Food stylist: Maggie Ruggiero.

Note: Making your own tomatillo salsa for this recipe is a snap, but you can use 3 1/2 cups of store-bought green salsa and just add the broth, if preferred. Cotija is a salty Mexican cheese. From ...

Forget takeout—this Mexican breakfast classic comes together in a flash with crispy tortillas, green salsa, cream, cheese, and eggs. Whether you like it spicy or mild, this 15-minute recipe hits every ...

For a food writer, one of the best things about going on vacation is not having to cook every day, all day. Then again, because your world revolves around testing recipes, vacation also can mean work ...

For something different to break up the brunch monotony. For your gluten-free guests. For when you need to cook for a tribe on a budget. Chilaquiles. You want to make chilaquiles. I know you do.

For something different to break up the brunch monotony. For your gluten-free guests. For when you need to cook for a tribe on a budget. Chilaquiles. You want to make chilaquiles. I know you do.

You want to make chilaquiles. I know you do. For something different to break up the brunch monotony. For your gluten-free guests. For when you need to cook for a tribe on a budget. Consisting of ...

Getting your Trinity Audio player ready... A sauce-covered dish of enchiladas is like Kryptonite to me. I’ve also been known to indulge — and indulge and indulge — in a bowl of chips and salsa. Both ...

Emma Orlow is a former editor and reporter for the Northeast region at Eater, who focused primarily on New York City, where she was born and raised. She covered restaurants, bars, pop-ups, and the ...