Often confused with tomatoes, tomatillos hold their own in classic Mexican dishes from salsa verde to pozole. When is a tomato not a tomato? When it’s a tomatillo. Plump, round, and juicy ...

Roast the peppers and aromatics: Preheat oven to 425 degrees. On a rimmed baking sheet, toss poblanos, tomatillos, shallots, garlic and half the jalapeño with 1½ tablespoons oil, ½ teaspoon ...

Grilled Shrimp and Tomatillo Street Tacos from “Stacked: The Art of the Perfect Sandwich,” by Owen Han (Harvest, 2024). ( Ren Fuller) ...

I doubt whether you would ever find a breakfast buffet in Mexico that didn’t contain chilaquiles. They’re a perfect way of using up stale tortillas, which are cut into triangles, then fried or ...

This Mexican feast is full of flavour and perfect for sharing. The flanken cut ribs will need to be cut by a butcher, but seek them out as they taste so delicious. Put the ribs into a large tray ...

Just throw the kidney beans, crumbled cottage cheese and your favorite veggies, drizzled with lime juice, sour cream and a green tomatillo salsa. Wrap up this delicious filling in warm taco shells and ...