Chilaquiles With Pepitas, Charred Corn, and Black Beans

Chilaquiles are a classic Mexican breakfast dish that can be pretty aptly described as a fried tortilla casserole. Crisp chips are soaked in salsa (in this case a bright and tangy salsa verde made from tomatillos—charred to add some bitter,...

Chorizo and Egg Chilaquiles With Salsa Verde

Tortilla chips don't get enough respect. Most often bought in bag form and eaten as a snack, their potential to form part of a tasty meal is overlooked. Combine home-fried chips, salsa verde, spicy chorizo, and eggs, then serve it up with fresh radishes and vinegary pickled onions, and you have yourself a chilaquiles dish that'll make you think twice the next time you're tempted in the snack aisle.

Chilaquiles Verdes With Fried Eggs

Chilaquiles—crisp tortillas tossed in sauce and served topped with cheese and eggs—are the ultimate in comforting breakfast foods.

Chilaquiles Rojos con Huevos (Red Chilaquiles with Eggs)

Chilaquiles rojos (red chilaquiles) is a traditional Mexican breakfast dish made with crispy corn tortillas cooked in red salsa, often served with eggs.

Quesadilla Fritas (Fried Quesadillas) With Pickled Jalapeños, Cilantro, and Chipotle Crema

A vegetarian option filled with cheese and jalapeños.

Green Chile Chicken Nachos

A chile verde with chicken gives these nachos a hefty fruity, tangy, and spicy start, but it's the addition of a creamy pepper jack sauce, cooling avocado salsa, and fresh cilantro, onion, jalapeños, and radish that makes them incredible.

Huevos Rancheros Verdes (Fried Eggs With Green Salsa and Refried Beans)

Traditional huevos rancheros with refried black beans and a green salsa.

Pollo a las Rajas

Pollo a las Rajas is a colorful Mexican chicken dish that hails from San Angel Inn at Walt Disney World's Epcot theme park.

Chiles Rellenos (Mexican-Style Cheese-Stuffed Chiles)

Chiles rellenos—Mexican-style stuffed and fried peppers in a roasted-tomato salsa—was one of the first dishes I learned how to cook, using my dad's method. It mostly involved cans. Both my recipe and my technique have improved since those early days: I've experimented with various chile-roasting methods and dozens of batter recipes and techniques, and I've finally nailed that salsa. Here's what I've learned.

Charred Salsa Verde

Smoky, spicy, sweet, bright, and complex, this is the one salsa to rule them all. It only has four real ingredients and you can make it in 20 minutes.