Cumin Steak with Rajas
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Rajas are a type of stewed chili pepper. In Mexico they are traditionally served with different broiled meats.
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
Mexican pasta probably isn’t something you’ve thought about before, but this poblano sauce may have you rethinking your devotion to the red variety.
Turn humble onions into this thrifty yet luxe pasta dinner.
This side dish is flavorful enough to also serve as a main course.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.