#taco-casserole

#taco-casserole

"We're bringing our childhood memories to the table, and now people are paying attention," said Erick Rocha, pastry chef at Corima in Manhattan and the all-day cafe Vato, in Park Slope, Brooklyn, where conchas regularly sell out.

Chef Aarón Sánchez stated, "It's actually something that's super inaccurate ... I think it's the destruction of humanity," referring to fried tortilla bowls and their lack of authenticity.

Food trends have never moved faster than they do now. With the power of social media, and particularly short-form video, a food can go from a concept in a lone creator's mind to an absolute phenomenon in a matter of hours.

To transform a cheeseburger into a quesadilla, simply swap the burger bun for a flour tortilla, resulting in a crispy, cheesy delight.

Going out to a restaurant every time you're craving fajitas can get expensive for some of us, and there may be times when you simply don't feel like leaving your house to get your fajita fix. Luckily, though, it's a lot easier than you may think to make fajitas at home.

Oversized burritos are more of a north-of-the-border staple. In Mexico, even in northern regions where burritos originate, they're practical and proportionate. This is owed to the differences between traditional Mexican cuisine and its American-adapted counterpart.

These are just a few of the 20-plus new items coming to Taco Bell's menu in 2026, which the chain unveiled during its annual superfan convention Live Más Live on March 3. After more surprising celebrity cameos than I could count - Lil Jon! Demi Lovato! Jason Sudeikis! - everyone got a chance to try some of the coming dishes.

As it's told, the dish of nachos was first thrown together back in the 1940s by a man named Ignacio Anaya García for a troupe of military wives who were famished after a day of shopping. According to many sources, García was actually the maître d' of the Club Victoria, but the chef was nowhere to be found when the ladies arrived.

Forget jarred salsa - the homemade stuff is way better. Whether you're putting out a spread of chips and dip or you want to top your tacos with something bold and flavorful, homemade salsa always does the trick. But you don't have to stick with the same-old, same-old salsa recipes you use time and time again. By switching up your ingredients (and, occasionally, your technique), you can reimagine all of your favorite recipes in countless, flavorful ways.

A small splash can brighten the sweetness of corn and add a subtle herbal lift. It should enhance - not dominate. Think of it as a squeeze of lime, ever so popular in Mexican food, in spirit form.

The Mexican Pizza has been a Taco Bell fan favorite since it was first introduced to the menu back in 1985 - though it went by a different name back then, the Pizzazz Pizza. In its current form at the fast food chain, this dish consists of two layers of crisp flour tortillas with refried beans and seasoned ground beef sandwiched in the middle, and "Mexican Pizza Sauce," melted cheese, and diced tomatoes on top.

While you can usually find dried, whole chipotles in Mexican or Latin supermarkets, they are also widely available in cans, labeled chipotles en adobo, or chipotle peppers in adobo sauce. The adobo sauce usually consists of pureed tomatoes, onions, vinegar, a sweetener like sugar (or sometimes high fructose corn syrup), oil, garlic, and spices, among other things, depending on how it's made. Most importantly, chipotle in adobo is the smoky ingredient to take your tacos to the next level.

Unlike some traditional Mexican dishes that can pack too much heat for the little ones, this version is mild and kid-friendly, focusing on savory spices and melty cheese instead of fire. I personally love to top my portion with a big spoonful of mild salsa verde for a little extra tang, but it's absolutely delicious exactly as it is right out of the oven.

Few things in life can set you up for a great day like a filling and delectable breakfast. But what do you do if you've finished your morning meal and find an untouched breakfast sausage remaining on the plate or some still uncooked in the fridge? Well, if you're hoping to avoid throwing away valuable food like the average family does, there's an easy way to repurpose those leftover sausages into a second meal: Use them in a breakfast-style quesadilla.

One of the problems with making a big pot of chili is having the patience for getting that pot to a simmer. Seasoned chili chefs will set the burner on the stove to low and allow it to come to a simmer over a long period of time. Could be even an hour. However, if you've never made chili before or are an impatient cook, that can spell disaster for your dish.