Pati Jinich's new cookbook, Mexican Today, makes contemporary Mexican cuisine accessible for home cooks everywhere.

This salad is best tossed just before eating, but the ingredients can be prepared a few hours ahead and kept at room temperature.

The Mexican version of fish tacos has a fluffy, puffy batter and is served on corn tortillas with a more creamy and tangy slaw.

This exotic take on Passover tradition produces a tangy taste and a vibrant ruby hue.