Agave Taqueria

How to Make Mexican Tamales

I shied away from making tamales at home for the longest time, believing it was an undertaking so labor-intensive that it was only worth doing with the help of many, many extra hands. Turns out I was wrong—tamales, while requiring a small amount of assembly time, really aren't all that hard or time-consuming to make at all. After a few rounds of recipe testing, this version with three options for fillings will give you plenty of light, tender, airy, and incredibly flavor tamales…

What The Heck Is An Empanada?

These humble hand pies are the perfect combo of savory filling and flaky crust. We share some history, and two recipes for you to try!

A Guide to American Taco Styles

The world of tacos is hardly defined, as its elements are always evolving. Here's a snapshot of what tacos in America look like today.

How to Make Capirotada (Mexican Bread Pudding)

Chef Richard Sandoval of Maya Mexican Restaurant in New York shares with us his recipe for Capirotada (Mexican Bread Pudding), the perfect dessert for the coming holidays.

What Kind Of Hot Pepper Are You?

How To Stop Getting So Much Darn Plastic When You Order Takeout

How to Eat Healthy at a Mexican Restaurant

The chips, margaritas, mounds of refried beans and rice... With Mexican cuisine, overdoing it seems unavoidable. But it's not impossible! Learn how.

Healthy Huevos Rancheros Are a Thing You Need in Your Life, Stat

The following post was originally featured on The Whole Tara and was written by Tara Milhem, who is part of POPSUGAR Select Latina.It's not a proper

15 Creative Tacos You Need to Try

8 Fast Food Joints With Surprisingly Great Paleo and Whole30 Meals

Masa: Not Just for Tamales Anymore

Masa is not just for tamales anymore. This staple item in Mexican cuisine has gone beyond the bounds of taquerias and tortillerias and into the dexterous hands of masa-curious chefs.

Having a Soft Heart for a Hard Shell

Ralph Gardner Jr. may be the only person left who prefers hard-shell tacos, but not for lack of trying to convince Leo and Oliver Kremer, owners of Dos Toros Taqueria, of their virtues.

The Regional Mexican Cuisine Movement: Not Just Tacos or Enchiladas

Not long ago, when people craved Mexican food in the U.S., they were thinking of the not-so-authentic, inexpensive versions of tacos, burritos, and nachos. Recently, however, chefs have begun focusing in on Mexico’s diverse range of cuisines to a ravenous audience, finding that there’s just as much love for mole and pozole as there is for quesadillas.

Keep your tortilla chips. We’re into squash nachos.

They make a terrific fall/winter dish, and taste as great as they look.

6 Ways to Take Your Tacos to the Next Level

No Joke! George Lopez Tacos are here!

Comedian's delivery-only taqueria is now doing business in Albuquerque

Tacos 4 Life: Making a Difference One Taco at a Time

In the Central Arkansas area you may have heard of Tacos 4 Life, the Tex-Mex restaurant that gives a meal to a hungry child each time a meal is purchased.