Adding beer to the batter helps the fish for these tacos fry up golden brown and lightly crispy.

Matt Taylor-Gross

Inspired by the potato tacos at Loncheria Otro Rollo in Bakersfield, these Tacolicious versions are stuffed with fluffy mashed potatoes and pan-fried until crisp. The accompanying smoky ranchero sauce also would be great as an accompaniment for meat or fish or spooned over eggs. Get the recipe for Potato Tacos (Tacos de Papa) »

The recipe for this take on the classic Mexican egg, bean, and tortilla dish comes from chef Alejo Grijalva of Brentwood, California’s Kay ‘n Dave’s restaurant. Get the recipe for Kay ‘n Dave’s Huevos Rancheros »

This cheesy, creamy dish originated at a Sanborns cafe in Mexico City in 1950. Its name, “Swiss enchiladas,” alludes to its copious use of dairy. Get the recipe for Chicken Enchiladas in Tomatillo-Cream Sauce (Enchiladas Suizas) »

In the 1950s, pickled jalapeños were sold whole or in strips; the now-familiar rings became available, not coincidentally, after nachos gained national popularity. Today, supermarkets offer an array of tortilla chips, shredded cheeses, and salsas, all intended to ease preparation of this Tex-Mex classic. This recipe brings us back to the joys of a simpler nacho. Get the recipe for Nachos »

A dead-simple, three-ingredient queso sauce is the secret to these nachos, which strike the perfect balance between rich, crunchy, spicy, and bright. Get the recipe for Cadillac Nachos »

This sumptuous stew makes a satisfying supper when paired with Mexican rice, pinto beans, and tortillas.

This is a dish common to parts of southern Mexico. Posole is something of a Mexican analogue to ramen; but instead of noodles, posole uses hominy. Get the recipe for Posole Verde »