Mexican Food Recipes

Chef Drew Bent of Lola 55 shares his recipe for Huevos Divorciados

Inspired by the beloved spit-roasted tacos al pastor from Central Mexico, our veggie version swaps pork for mushrooms. Simultaneously sweet, salty, savory and smoky, these tacos are slathered in a rich chili sauce and topped with tangy pineapple salsa.

Edgar Chong, Little Italy resident and Executive Chef of Puesto, shares his grandmother's recipe for chicken tacos with creamy guacamole, fresh sour cream, and crunchy chicken skin chicharrones.

This grilled corn can be served on-the-cob, or cut off and mixed with tangy lime, chili, salt, and cheese in small cups for easier serving. This recipe is very adaptable, so feel free to add and eliminate per your taste, the end result will still be delicious.