Browse all recipes on Garlic Salt and Pepper
This Mexican rice recipe took four rounds of testing to perfect. The secrets: toast the rice until truly golden, use chicken broth instead of water, and never lift the lid for 18 minutes. The result is fluffy, restaurant-quality rice every single time.
This street corn dip recipe nails the elote flavor you love — charred corn, creamy mayo, salty cotija, and a hit of lime — in a thick, scoop-able dip that holds shape on every chip. Three test batches. One perfect recipe.
This birria tacos recipe delivers crispy, cheesy, consommé-dipped tacos with fall-apart braised beef. Tested four times to get it exactly right — including the one trick most recipes skip.