Whether you’re craving something spicy, smoky, cheesy, or just downright satisfying, this roundup of Mexican and ...

It’s all about the adobo: dried chiles, a splash of vinegar, garlic, and spices blended into a rich marinade that pulls more ...

Pour the adobo over the mushrooms and add the sunflower ... Garnish with coriander, chopped onion, a squeeze of lime and a dollop of spicy salsa.

It’s a Mexican take on Middle Eastern shawarma—but with pork instead of lamb, tortilla instead of pita, and a spicy adobo rub—and you shouldn’t leave Mexico City without eating at least three.

Rick Stein’s fiery, tangy-sweet adobo sauce is perfect for pepping-up steak, chicken, burritos or even fried eggs. Keep a jar in the fridge for when you’re craving something spicy. Wash the ...