However you're gathering

Nine ways to put something real on the table — whether it's a Tuesday night,
a game on, or a full house.

Weeknight dinner

Weeknight dinner

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On the table in thirty minutes or less.

Game night

Game night

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Made for sharing, eaten standing up.

A full house

A full house

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When everyone's coming over.

The recipes

Explore our Hispanic Heritage Month recipes for simple, satisfying ways to bring Del Real to your table.

Carnitas street tacos on double corn tortillas with white onion, cilantro, radish and lime

CARNITAS TACOS

Ready in 20 Minutes · Serves 4
Street-style carnitas tacos in 20 minutes — double corn tortillas, slow-cooked pork, onion, cilantro and fire-roasted...
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Cooked by people we love cooking with

New films through the month, from kitchens that know these dishes well.

Angie

@itsjusstangie

Sep 16, 11:00 AM PST

Valeria Mercado

@inspiredwithval

Sep 24, 11:00 AM PST

Ashley

@theproteinsnackqueen

Sep 30, 11:00 AM PST

Watch

Browse the recipe video gallery and get a closer look at every dish.

What's in them

Slow-cooked the traditional way, then packed so dinner takes minutes. Here's what to look for in the refrigerated aisle.
CARNITAS

CARNITAS

Slow-cooked pork, crisped at the edges.
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BARBACOA

BARBACOA

Seasoned beef, cooked until it pulls apart.
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BIRRIA

BIRRIA

Beef slow-cooked in chiles, with its consommé.
Find in store
SHREDDED CHICKEN

SHREDDED CHICKEN

Tender, seasoned, ready to build on.
Find in store
Chipotle Honey Chicken

Chipotle Honey Chicken

Smoky and sweet, in equal measure.
Find in store
MEXICAN RICE

MEXICAN RICE

The side that makes it a plate.
Find in store
REFRIED BEANS

REFRIED BEANS

Traditional pinto beans, slow-fried.
Find in store
FIRE ROASTED RED SALSA

FIRE ROASTED RED SALSA

Deep, and a little smoky.
Find in store
FIRE ROASTED GREEN SALSA

FIRE ROASTED GREEN SALSA

Bright and tomatillo-forward.
Find in store

A short guide to what's on the table

If a dish here is new to you, start with this.

Both are slow-cooked and both shred, but they start in different places. Carnitas is pork, simmered in its own fat and crisped at the edges — rich, slightly sweet. Barbacoa is beef, cooked long and low until it pulls apart, seasoned rather than sauced. Carnitas for tacos and nachos; barbacoa where you want something deeper.
Meat slow-cooked in a broth of dried chiles, garlic and spices until it shreds. It began in Jalisco as a goat dish and is most often made with beef today. The broth it cooks in — the consommé — is served alongside for dipping.
Red salsa is built on ripe tomatoes and dried red chiles: deeper, a little smoky. Green salsa is built on tomatillos and fresh green chiles: brighter and more acidic. Red suits beef and pork; green cuts through chicken and anything fried.
Golden. Tacos dorados are filled, folded and fried until the tortilla crackles — the opposite of a soft street taco, and the reason they're eaten with a fork and a napkin.
A corn tortilla fried or toasted flat until it snaps. It works as an edible plate, and it's eaten with both hands.
A skillet of melted cheese, served hot and scooped with tortillas or chips. Oaxaca cheese is traditional — it pulls into long strands.