My first chorizo tacos came from a food truck on a side street in Los Angeles, and it felt as if I got hit by a flavor freight train. The spicy chorizo, crisped just enough around the edges, with the ...

I’m not alone when I say I could eat tacos every day and never get bored. Add Mexican chorizo to the equation, and make that tacos twice a day, Sunday through Saturday. The highly seasoned sausage ...

If you are looking for a last minute idea for celebrating Cinco de Mayo – our favorite foodie, Shay Ryan, has an extra ...

Note: Think all tacos are traditional? Try this from the new book "Tacos" by Scott Wilson (Sasquatch Books, 100 pages, $16.95), which also has many other ideas. Mexican chorizo is a cured sausage. Put ...

Crispy shells, sweet roasted carrots, and mildly spicy chorizo will make this recipe a new Taco Tuesday favorite. Preheat oven to 450°F. Toss together carrots, garlic, onion, cumin, and 2 tablespoons ...

I love a Tex-Mex taco night, but grocery store hard taco shells are often stale and can fall apart with the first bite. When I encounter things like lackluster supermarket taco ingredients, I try to ...

These camping-friendly tacos are packed with rich sausage and potato, come together in a single skillet and are ready in just ...

I'm not alone when I say I could eat tacos every day and never get bored. Add Mexican chorizo to the equation, and make that tacos twice a day, Sunday through Saturday. The highly seasoned sausage ...

Add Yahoo as a preferred source to see more of our stories on Google. Preheat oven to 450°F. Toss together carrots, garlic, onion, cumin, and 2 tablespoons oil on a rimmed baking sheet. Season with ...