At Los Bocados in Parkland, FL, Guy Fieri isn't so sure about the "black magic" in their brisket rub, but the finished tostada has him totally convinced and under its spell.
These tender tamales are stuffed full of cilantro-spiked chicken that is extra flavorful because it is poached in a rich broth made with chicken bouillon.
Enchiladas from the Mexican state of Oaxaca are made with a red chile sauce, but ours has raisins to pull the fruit flavors and add a touch of sweetness. Then, the pork is braised with aromatics and seasonings.
This Mexican joint in Oregon serves up a tasty tamale packed with Portobello mushrooms and butternut squash, then covered in a homemade enchilada sauce.