Entomatadas

2023 F&W Best New Chef Edgar Rico of Nixta Taqueria in Austin makes these savory entomatadas every Día de Muertos in honor of his late grandmothers, Martha Vega and Josefina. Fragrant corn tortillas are fried until they're crispy enough to stand up to a dip in the tomato sauce but still pliable enough to fill with queso fresco and Cotija cheeses. "It's just tortillas, salsa, and cheese," says Rico. "How is this hitting so much?" This recipe is a family heirloom of sorts, inherited from Rico's mother; his aunt Nina; and their mother, Martha, each successive generation adding their own touch to the recipe.

Notes from the Food & Wine Test Kitchen To prevent tortillas from tearing or becoming soggy, quickly fry each corn tortilla in oil until it starts to get crispy but is still pliable. This will add a barrier that will keep the tortilla from absorbing too much sauce and also adds a little extra flavor.

Suggested pairing Pair these satisfying entomatadas with a fresh, apple-scented Australian white, like Yalumba Y Series Chardonnay.

Make ahead