FOR THE ENCHILADA SAUCE: Toast the chiles in a hot pan until fragrant. (about 10 to 15 seconds per side). Allow chiles to cool and then remove stems, seeds, and veins. Char the onion, tomatoes, and ...

Looking for an easy and irresistible appetizer that disappears quickly? This Creamy Mexican Corn Dip is your answer! Packed with sweet corn, zesty spices, and cheesy goodness, it’s the perfect dip for ...

If you're trying to jazz up your Good Friday Lenten dinner of tilapia, give this recipe a shot. Straight from the kitchens of Tino Villarreal Jr., owner of the Tino's Seafood franchise that has ...

Instructions: Start with the sauce: Place tomatillos, chiles, onion and garlic in a saucepan, cover with water and bring to a boil. Reduce heat to a simmer and gently cook until tomatillos change ...

Squash tostadas, watermelon salad, chicken flautas and more food to celebrate. Master chef Aáron Sanchéz shares some signature dishes to celebrate Cinco de Mayo. The fiesta spread has a variety of ...