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.
Mole Poblano Auténtico — A complex, deeply flavored sauce of dried chiles, spices, and chocolate — the crown jewel of Mexican cuisine, born in the convent kitchens of Puebla.
Chilaquiles Verdes — Crispy tortilla chips bathed in tangy tomatillo salsa verde, finished with crema, queso fresco, and pickled red onion — Mexico's ultimate morning rescue.
Cochinita Pibil — Yucatán's legendary slow-roasted pulled pork, marinated in earthy achiote and sour orange, wrapped in banana leaves and cooked until meltingly tender.
Chiles en Nogada Tradicionales — Poblano peppers stuffed with a sweet-savory picadillo of pork and fruit, draped in creamy walnut sauce and crowned with pomegranate seeds and parsley — the edible Mexican flag.
Tamales Oaxaqueños Tradicionales — Ancient hand-wrapped corn dough parcels steamed in dried husks, filled with shredded chicken in red mole sauce, olives, capers and raisins — a pre-Hispanic tradition still very much alive.
Sopa de Tortilla Mexicana — A deeply savory tomato and dried chile broth loaded with crispy tortilla strips, ripe avocado, Oaxaca cheese, and a swirl of crema — Mexico's most comforting bowl.

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.