It's worth firing up the grill on National Taco Day. Kate Ramos, author of the forthcoming cookbook "Plant-Powered Mexican," cooked up a basic spice rub with smoked paprika and chile to coat white ...

It’s hard to pin down what’s great about a great taco. Is it the succulent, smoky carne asada? The tender, charred hand-made tortilla? The sweet, ripe, spicy brightness of pico de gallo? More likely ...

Fish is one of my favorite proteins. There are so many different types to choose from and so many ways to prepare them to eat. We are all too acquainted with the good ol’ fried and seared fish that is ...

Believe it or not, you can have dinner on the table in 45 minutes. (Coterie member Charlene Thomas, you’re our hero.) Mahi mahi (aka dorado) is our go-to for tacos. And you really can’t go wrong when ...

Mash garlic and 1 teaspoon salt into a fine paste using a mortar and pestle (or use the side of a chef’s knife on a cutting board) and transfer to a bowl. Stir in cilantro, ground chipotle, oregano, ...

I love tacos. But my favorite taco is fish tacos. Tacos de Pescado originated in Baja California, Mexico. You can make fish tacos with grilled fish, steamed fish, or fried fish. I love them either way ...

Whether it’s fried, grilled or baked, there’s just something about a fish taco that gets us every time—it must be the magical combo of flaky fish, creamy sauce and a warm tortilla. But our beloved ...

I have not yet had the pleasure of sitting on a remote beach somewhere in Mexico, but in my head, anyway, I’d be sipping a cold, fruity beverage and eating a plate of something like these tacos. (Yes, ...

The hot plate is grimy. Someone swiped your hard-boiled eggs from the mini-fridge. You love Outkast, but you can’t go to sleep to it. It’s time to move out of the dorm. Oh, brave young homesteader.

Grilling may be marketed as a summer activity, but most Americans are not bound to this ploy. The summer angle has never made a whole lot of sense, frankly — who in their right mind wants to sit by a ...