Tex-Mex

These superb tacos are from chef Alex Castro at the Old Mexico Grill in Santa Fe.

Cornmeal adds a nice crispness to the coating for the chicken. The salsa and the Three-Pepper Slaw with Chipotle Dressing make this a colorful entrée. For drinks, mix up some tequila-lime spritzers by combining a little tequila with fresh lime juice and sparkling water, or uncork a bottle of dry Gewürztraminer.

Chris Gavenda, Wildwood, Mo.
For those of you who may not know, the tortilla chips form a crispy crust on the bottom of the casserole.

Chipotle hot sauce and queso fresco can be found at Latin American markets and at many supermarkets.

This sauce can be prepared with yellow bell peppers instead of poblano chiles. Both sauces go equally well with the chicken-and they also complement each other nicely. So follow your mood: earthy poblano or sunny, sweet yellow bell pepper-or make half a recipe of each and serve them both. This recipe can be prepared in 45 minutes or less.

Traditional beef stew with Spanish overtones. It's delicious over rice or pasta.

A gift from Native American cooks, hominy is dried, hulled corn kernels. Sold rehydrated in cans, it also makes a great addition to soups, stews, and casseroles.

Have we found Tex-Mex heaven? This very easy vegetarian meal satisfies with the heft of beans and melted mixed cheese.

Spiced chicken, charred peppers, and gooey cheese—these never-soggy quesadillas are a favorite for a reason.

Ideal for weekend meal prep or a speedy weeknight dinner, these ground beef taco bowls keep things simple while being both versatile and delicious.

Neither a tamale nor a pie, this cozy Tex-Mex casserole is a mash-up of beefy bean chili and homemade cornbread.

A combination of beer and vodka keeps the masa and rice flour batter on these swordfish pieces ultralight and delightfully crisp.

This crispy-but-tender fried tuna is reminiscent of its porky namesake—particularly when paired with rich refried beans and bright pickled onions.

A twist on the classic, this Caesar pops with the addition of chile-powder-and-Cotija-crusted croutons, crumbled queso fresco, and creamy avocado.

This Tex-Mex staple is worth the long braise; you’ll be rewarded with shreddy short ribs and tender potatoes in a deeply flavorful sauce.