Sabor Street — Authentic Mexican Recipes, Tacos, Salsas & Antojitos
Authentic, tested recipes for Mexican tacos, salsas and antojitos, plus food culture stories and cooking guides.
Featured recipes
- Tacos al Pastor — Marinated pork with pineapple, cilantro and onion on warm corn tortillas — the crown jewel of Mexico City street corners.
- Tacos de Birria — Slow-braised beef in a rich chili consommé, folded into crisp cheese-lined tortillas for dipping.
- Tacos de Carne Asada — Citrus-marinated grilled steak on blue corn tortillas — smoky, simple and endlessly satisfying.
- Baja Fish Tacos — Crispy beer-battered fish, crunchy cabbage slaw and chipotle crema — a taste of the Ensenada coast.
- Salsa Roja Tatemada — A deeply smoky charred red salsa built in the molcajete — the backbone of any taquería table.
- Salsa Verde Cruda — Bright, tangy tomatillo salsa with serrano heat — fresh, green and impossibly versatile.
- Pico de Gallo — Fresh, vibrant tomato and jalapeño salsa with lime and cilantro — the ultimate fresh-cut condiment for any taco.
- Elote Callejero — Grilled street corn slathered with crema, cotija, chili and lime — pure Mexican festival joy.
- Sopes con Queso — Thick masa boats with pinched edges, crisped and crowned with beans, crema, cheese and salsa.
- Tostadas de Tinga — Smoky chipotle chicken piled on crisp tostadas with avocado and crema — a Puebla classic.
- Flautas Doradas — Crispy rolled tortillas stuffed with shredded chicken or beef, fried until golden and served with crema and salsa.
- Enchiladas Verdes — Soft corn tortillas rolled with chicken and smothered in tangy green salsa, topped with crema and cheese.
- Guacamole Fresco — Creamy avocado dip with lime, cilantro and jalapeño — the perfect companion to any Mexican feast.
- Nachos con Queso — Crispy tortilla chips loaded with melted cheese, jalapeños, and all the toppings — the ultimate shareable feast.
- Pozole Estilo Jalisco — A deep-red, slow-simmered hominy and pork stew from Jalisco — the ultimate comfort bowl for family gatherings and cold nights.
- Aguachile de Camarón — Raw shrimp cured in lime and serrano chile, Sinaloa-style — bright, fast and made for a hot afternoon.
- Birria de Res Estilo Jalisco — Beef slow-braised in a deep red adobo until it falls apart, served with its own rich consommé for dipping.
Latest stories
- A Field Guide to Dried Mexican Chiles — From smoky guajillo to fruity ancho, learn which dried chile to reach for and why it matters for flavor.
- The Art of the Molcajete: Mexico’s Original Blender — Why generations of Mexican cooks still reach for volcanic stone over a countertop appliance.
- A Taco Crawl Through Mexico City’s Street Corners — From late-night trompo stands to Sunday market sopes, a tour of the capital’s antojito culture.
- Perfecting Homemade Corn Tortillas — Three ingredients, one comal, and the techniques that separate cardboard tortillas from pillowy ones.
- Pozole Estilo Jalisco: The Complete Recipe Every Family Needs — A deep red broth, hominy corn that blooms open, and pork that falls apart: the authentic tapatío pozole recipe, with tips nobody tells you.
- Perfect Mexican Red Rice: The Recipe and Technique That Never Fails — Fluffy, never mushy, always fragrant: the tomato-toasted rice technique that turns out perfect every single time, in 20 minutes.