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20 Easy Mexican Recipes Perfect for Your Next Fiesta

I think Mexican cuisine is pretty awesome. It’s full of flavor, homey, comforting, and often low-cost and easy to assemble.

Mexican food also offers a lot of variety, ranging from tacos to fajitas to empanadas and soups. No matter what type of meal you’re in the mood for, you can do it with Mexican flair.

And no matter what you make, it’ll be even better when topped off with homemade salsa–even just a quick pico de gallo or guacamole can elevate a plain dish to something special.

So if you’re ready for some south-of-the-border cooking, these recipes are for you!

Mojo Pork Tacos

Mexican-pork-tacos Picture courtesy of Billy Parisi

For Mexican pork with extra flair, make this riff on tacos al pastor. A dish that’s often made with pork and pineapple, this one relies on a different kind of citrus – freshly squeezed orange juice. Aside from that, all the pork needs is a little seasoning in the form of oregano and cumin.

You can serve these carnitas tacos with diced pineapple if you like, but it’s even better with refried beans and crumbled cotija.

Serves 12 / Makes 36


Mojo Pork:

4 fresh-squeezed oranges

1 cup orange juice

1 small sweet onion, roughly chopped

3 cloves garlic

1 1/2 tsp. dried oregano

1 tsp. ground cumin

3 lb. pork butt

1 tsp. extra-virgin olive oil

Salt and freshly ground black pepper to taste


1 can (15 oz.) refried black beans

1 green bell pepper, sliced

1 yellow onion, sliced

1/2 tsp. extra-virgin olive oil

1/4 cup crumbled cotija cheese

Handful of fresh cilantro leaves

36 soft corn tortillas

Nutrition Facts (Per Serving)

Calories: 478

Protein: 41 grams

Carbs: 46 grams

Fat: 11 grams

Get the Recipe 

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Beef Enchiladas

Mexican-beef-enchiladas Picture courtesy of Gimme Some Oven

These beef enchiladas don’t take long to assemble in a baking dish, and including time in the oven, they’ll be ready to eat in an hour. You can pick up a canned sauce, or use what’s in your cupboard.

But with the ingredients below, plus an extra 15 minutes, you can make enchilada sauce from scratch. Heat the oil, stir in flour, and a minute later add the seasonings. Slowly whisk in the stock, and simmer until thick.

Serves 8


Beef Enchiladas:

1 1/2 lb. lean ground beef

Salt and freshly ground black pepper to taste

1 small white onion, peeled and diced

1 can (4 oz.) diced green chiles

1 can (15.5 oz.) black beans or lentils, rinsed and drained

8 large flour tortillas

3 cups reduced-fat Mexican blend shredded cheese

Red Enchilada Sauce:

2 Tbsp. canola oil

2 Tbsp. all-purpose flour

4 Tbsp. chili powder (not cayenne)

1/2 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. ground cumin

1/4 tsp. dried oregano

2 cups chicken stock (or vegetable stock)

Nutrition Facts (Per Serving)

Calories: 594

Protein: 49 grams

Carbs: 52 grams

Fat: 22 grams

Get the Recipe 


Mexican Lasagna

mexican-lasagna-recipe Picture courtesy of Fabtastic Eats

When you combine Italian lasagna and Mexican enchiladas, you get this dish. Whole-wheat tortillas are used in place of lasagna noodles, layered together with veggies and chicken. There are also three cheeses: Monterrey jack, pepper jack, and ricotta for creaminess.

It only takes one bite to realize this mash-up of comfort foods is totally worth making again.

Serves 12


2 Tbsp. extra-virgin olive oil, divided

2 1/2 lb. boneless chicken breast, cut into bite-sized pieces

Salt and freshly ground black pepper to taste

1/2 tsp. garlic powder

1 red bell pepper, diced

1/2 jalapeño, seeded and minced

1/2 red onion, minced

1 Tbsp. minced garlic

1 cup corn kernels

1 can (15 oz.) black beans, rinsed

2 tsp. ground cumin

1 1/2 tsp. chili powder

1/4 tsp. cayenne

2 cups salsa

1 large can (32 oz.) tomato sauce

8 oz. Monterrey jack

8 oz. pepper jack

1 1/2 cups ricotta

6 whole-wheat tortillas

Handful of fresh cilantro (optional garnish)

Nutrition Facts (Per Serving)

Calories: 587

Protein: 50 grams

Carbs: 41 grams

Fat: 25 grams

Get the Recipe

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Spicy Beef Queso Dip

mexican-queso-recipe Picture courtesy of Brown-Eyed Baker

Crock Pot queso goes beyond cheese dip with added protein in the form of lean ground beef. And you don’t even need to rely on Velveeta cheese if you make your own at home using Iron Chef Michael Symon’s recipe.

In a blender or food processor, combine unflavored gelatin and dry powdered milk. Pour boiling water over the top, and pulse. Add shredded cheddar cheese, and puree until smooth. Let it set in a plastic wrap-lined loaf pan for at least 12 hours. You’ll end up with the ultimate nacho sauce.

Serves 12


1 lb. lean ground beef

1 yellow onion, finely diced

1 large jalapeño, seeded and finely minced

2/3 cup water

3 Tbsp. taco seasoning mix

32 oz. Velveeta cheese, cut into cubes (or homemade version)

2 cans (10 oz. each) Rotel

Nutrition Facts (Per Serving)

Calories: 341

Protein: 30 grams

Carbs: 7 grams

Fat: 21 grams

Get the Recipe


Tuna Minilla Empanadas

mexican-empanada-recipe Picture courtesy of Pati Jinich

Think you can only use white fish in Mexican cuisine? These empanadas use canned tuna to prove that notion wrong. By the time you’re done folding the filling into flaky puff pastry, you’ll be impatiently waiting to bite into the freshly baked empanada to taste the mix of raisins, pickled jalapeños, olives,  capers, and seasoning.

For more amazing Mexican recipes, pick up Pati’s Mexican Table: Secrets of Real Mexican Home Cooking.


Serves 16


1/4 cup vegetable oil

3/4 cup chopped white onion

1 clove garlic, diced

1 1/2 lb. chopped ripe tomatoes (about 6 roma tomatoes)

2 cans (14 oz. total) tuna, drained and shredded

2 bay leaves

1 tsp. brown sugar

1/2 tsp. dried oregano

1/2 tsp. dried thyme

1/2 tsp. salt

1/4 cup raisins, roughly chopped

1/4 cup pimento-stuffed olives, roughly chopped

1/4 cup pickled jalapeños, roughly chopped

1 Tbsp. capers

3 Tbsp. chopped Italian flat-leaf parsley

1 large egg

2 Tbsp. water

1 1/2 lb. frozen puff pastry, thawed

Nutrition Facts (Per Serving)

Calories: 335

Protein: 11 grams

Carbs: 24 grams

Fat: 22 grams

Get the Recipe


Mexican Street Corn Salsa

mexican-corn-recipe Picture courtesy of Dip Recipe Creations

Elote is a popular Mexican street snack made with fresh corn coated in a mixture of cotija cheese, mayo, lime juice, and chili powder. By taking it off the cob and turning it into a salsa, you can enjoy this lively corn combo on everything.

Serve with tortilla chips for a quick party dip, or keep it on hand to have as a topping for tacos and enchiladas.

Serves 8


4 ears corn on the cob, grilled or cooked

1 Tbsp. mayonnaise

1 Tbsp. Mexican crema (or sour cream)

1/2 cup finely grated cotija cheese

3 tsp. freshly squeezed lime juice

1 tsp. chili powder

1 Tbsp. minced fresh cilantro

Salt and freshly ground black pepper to taste

Nutrition Facts (Per Serving)

Calories: 162

Protein: 9 grams

Carbs: 9 grams

Fat: 11 grams

Get the Recipe 


Mexican Grilled Chicken Salad

mexican-grilled-chicken-salad Picture courtesy of A Spicy Perspective

This Mexican salad gets extra spice from the chicken breast, but there are enough ingredients to go meatless if you choose.

This a garden salad upgrade with not only tomatoes but avocado, corn, green onions, and bacon. Yes, this is a BLT complete with ranch dressing, plus everything you love about Mexican food including spicy salsa.

Serves 6


1 lb. boneless skinless chicken breast

1 packet (2 Tbsp.) taco seasoning

2 heads romaine lettuce

1 pint cherry tomatoes, halved

2 avocados, peeled and sliced

1 cup fresh corn kernels

10 slices bacon, cooked and crumbled

1 bunch green onions, chopped

1/2 cup crumbled queso fresco

1 cup ranch dressing

1/2 cup fresh spicy salsa

Nutrition Facts (Per Serving)

Calories: 556

Protein: 40 grams

Carbs: 23 grams

Fat: 35 grams

Get the Recipe 


Mexican Cauliflower “Rice” Bowl

Mexican-Cauliflower-Rice-Bowl Picture courtesy of Oh My Veggies

For a one-of-a-kind Mexican salad, use cauliflower instead of rice. The result is a grain-free “rice” bowl with black beans, corn, red pepper, red onion, and fresh cilantro.

You can mix in any kind of Southwestern ingredients to round out the bowl, including toasted pumpkin seeds and fresh guacamole.

Serves 6


Red Onion Relish:

1/2 cup chopped red onion

1/4 cup chopped cilantro

Juice of 1 large lime


1 head cauliflower, riced

1 can (15 oz.) black beans, drained and rinsed

1/2 cup frozen corn kernels, thawed (or 1 ear fresh corn)

1 red bell pepper, roasted and chopped

1 cup salsa verde

3 Tbsp. roasted pepitas

3/4 cup chopped cilantro

1/2 avocado, sliced

Nutrition Facts (Per Serving)

Calories: 342

Protein: 19 grams

Carbs: 55 grams

Fat: 6 grams

Get the Recipe 


Red Snapper Tacos with Sunrise Salsa

mexican-fish-tacos-recipe Picture courtesy of Vitamin Sunshine

Some fish tacos end up being glorified Mexican fish and chips. But you can do better.

These beat out other versions in terms of both flavor and nutrition. To start the tacos, pan-fry a large red snapper steak. Combine with fresh avocado, shredded red cabbage, and salsa. You can choose a savory-sweet premade salsa, but it’s worth the time to make one from scratch with grapefruit and cantaloupe.

Serves 3 / Makes 6


Fish Tacos:

6 corn tortillas

8 oz. red snapper steak

1 tsp. extra-virgin olive oil

1/2 tsp. sea salt

1/2 tsp. ground cumin

1/2 tsp. dried dill

1/2 tsp. chili powder

1/4 tsp. paprika

1/4 tsp. ground coriander

2 tsp. freshly squeezed lime juice

1 cup sunrise salsa

1 avocado, sliced

1/2 cup shredded red cabbage

Sunrise Salsa:

2 grapefruit

1 1/2 cups cantaloupe (about 1/2 small melon)

2 tsp. diced jalapeño (adjust to taste)

3 tsp. freshly squeezed lime juice

1/8 tsp. sea salt

Nutrition Facts (Per Serving)

Calories: 359

Protein: 19 grams

Carbs: 36 grams

Fat: 17 grams

Get the Recipe


Shrimp Fajitas in Foil

mexican-shrimp-fajitas Picture courtesy of Damn Delicious

Fajitas come together in a flash when cooked in a pan on the stove, but they’ll be even easier to prepare in a foil packet.

All you have to do is wrap up the ingredients, and bake them for about 10 to 12 minutes. Warm up tortillas, and dig in. Then crumple up the foil to clean up the ideal weeknight dinner.

Serves 4


1 1/2 lb. medium shrimp, peeled and deveined

1 red bell pepper, thinly sliced

1 orange bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 onion, thinly sliced

2 Tbsp. extra-virgin olive oil

2 Tbsp. taco seasoning

Juice of 2 limes

1/4 cup chopped fresh cilantro

Nutrition Facts (Per Serving)

Calories: 273

Protein: 36 grams

Carbs: 11 grams

Fat: 9 grams

Get the Recipe 


Chicken Tortilla Soup

mexican-tortilla-soup Picture courtesy of Wine and Glue

You’d be hard pressed to find a soup that can rival chicken tortilla for depth of flavor. And the way the corn tortillas cook down creates a silky texture unlike any other thickener. In fact, leftovers might become so thick while sitting in the fridge that you may need to thin the soup out with water.

This chicken soup is amazing enough on its own, or you can garnish with fresh cilantro, diced avocado, or crushed tortilla chips.

Serves 6


1/4 cup extra-virgin olive oil

4 Tbsp. unsalted butter

2 medium yellow onions, roughly chopped

4 cloves garlic, peeled and sliced into quarters

1 green bell pepper, roughly chopped

6 small corn tortillas, cut into small pieces

2 tsp. chili powder

1 Tbsp. ground cumin

2 quarts (8 cups) low-sodium chicken broth

1 1/2 tsp. salt

1/4 tsp. cayenne

2 skinless chicken breasts (about 12 oz.), cooked

Nutrition Facts (Per Serving)

Calories: 350

Protein: 22 grams

Carbs: 18 grams

Fat: 21 grams

Get the Recipe 


Mexican Shepherd’s Pie

mexican-casserole-recipe Picture courtesy of Lorimer Kitchen

One of the easiest, most nutritionally balanced comfort meals is shepherd’s pie. But if your taste buds need a week off from the original, infuse the dish with Mexican flavors. Instead of carrots and peas, there are black beans and corn. And rather than mashed potatoes, there’s a mixture of sweet potatoes and quinoa.

The final result is a vegan Mexican casserole that you can serve to any crowd.

Serves 10


1 cup uncooked quinoa

2 cups water

2 tsp. ground cumin

1/2 Tbsp. ground cinnamon

1/2 tsp. salt

1 cup chopped mushrooms

1 cup diced tomato

2 cups corn kernels

3 cups black beans

1/2 cup fresh cilantro, chopped

Juice of 1 lime

1 Tbsp. extra-virgin olive oil

2 avocado

1 1/2 lb. sweet potato

1/2 cup soy milk

Nutrition Facts (Per Serving)

Calories: 456

Protein: 19 grams

Carbs: 73 grams

Fat: 12 grams

Get the Recipe 


Healthy Taco Casserole

easy-mexican-casserole Picture courtesy of The Blonde Pantry

This ground beef casserole is a great way to enjoy tasty taco filling with less tortilla. There’s still a layer of corn tortillas on top, but overall this dish is packed with protein.

It also has a serving of veggies, and for even more, this casserole can be served it over leafy salad greens for a Mexican salad.

Serves 12


1 lb. lean ground beef

1 red bell pepper, diced

1 green bell pepper, diced

10 oz. corn kernels

1/2 medium red onion, diced

1/2 small jalapeño, diced

7 corn tortillas

10 oz. enchilada sauce

4 tsp. chili powder

1 tsp. ground cumin

1/2 cup shredded Mexican blend cheese

Nutrition Facts (Per Serving)

Calories: 212

Protein: 17 grams

Carbs: 29 grams

Fat: 6 grams

Get the Recipe


Mexican Chicken Breasts

mexican-chicken-recipe Picture courtesy of Better Homes and Gardens

Whether you want to enjoy the juicy meat in tacos, burritos, or just as is beside a side of Mexican rice and beans, it’s important to know how to bake delicious chicken breast.

Infusing them with flavor takes a blend of seasonings, but what brings the spice together is fresh lime zest. That’s easy to mix together for a rub, and then the chicken breasts get broiled until the skin is lightly crisp.

Serves 6


Baked Chicken:

3 Tbsp. finely shredded lime peel

2 1/2 tsp. salt

2 tsp. ground ancho chile pepper

1 tsp. garlic powder

1 tsp. ground coriander

6 bone-in chicken breast halves (about 4 lb. total)

Black Bean Rice Pilaf:

2 cups reduced-sodium chicken broth

1 can (15 oz.) black beans, rinsed and drained

1 cup long-grain white rice

1/2 cup chopped onion

1/2 cup chopped carrot

1 tsp. dried oregano, crushed

1 tsp. cumin seed

1/2 cup fresh cilantro

Nutrition Facts (Per Serving)

Calories: 613

Protein: 53 grams

Carbs: 41 grams

Fat: 27 grams

Get the Recipe 


Mexican Chicken Lime Soup

Mexican-Chicken-Lime-Soup Picture courtesy of Inspired Dreamer

For a Mexican soup that’s lighter than chicken tortilla or pozole, make this recipe. It uses fresh lime juice to make a tomato broth that’s bright. And just the right amount of jalapeño adds heat without going overboard.

Like many simple soup recipes, this one starts by cooking the diced onion, celery, pepper, and garlic in the bottom of a stockpot. Then the chicken broth, tomatoes, and chicken breast go in to simmer. After an hour, the meat is ready to shred, and the final touches are added before serving.

Serves 4


2 Tbsp. extra-virgin olive oil

1 medium yellow onion, diced

2 stalks celery, diced

1 jalapeño, diced

4 cloves garlic, minced

3/4 lb. chicken breast

6 cups chicken broth

1 can (14.5 oz.) diced tomatoes with chiles

1 tsp. oregano

1/2 Tbsp. ground cumin

1 medium lime

1/2 bunch fresh cilantro (optional garnish)

1 medium avocado, diced (optional garnish)

Nutrition Facts (Per Serving)

Calories: 415

Protein: 39 grams

Carbs: 16 grams

Fat: 22 grams

Get the Recipe 


Stacked Roasted Vegetable Enchiladas

mexican-vegetable-enchiladas Picture courtesy of Two Peas and Their Pod

Vegetables take on deeper, sweeter flavor when roasted. Take those roasted veggies and combine them with Mexican spices and enchilada sauce, and their natural greatness will be even more evident.

Even picky kids (and adults) will love this cheesy vegetable casserole. And it’s just as good (if not better) as leftovers the next day.

Serves 6


1 large red bell pepper, diced

1 medium zucchini, chopped

1 medium yellow squash, chopped

1 large onion, chopped

1 Tbsp. extra-virgin olive oil

Salt and freshly ground black pepper to taste

1 can (15 oz.) black beans, rinsed and drained

1 tsp. ground cumin

1 tsp. chili powder

2 cloves garlic, minced

1 jalapeño, minced

1/2 cup fresh cilantro, chopped

2 cups red enchilada sauce

10 small corn tortillas

2 cups shredded Monterey Jack cheese

Nutrition Facts (Per Serving)

Calories: 548

Protein: 29 grams

Carbs: 73 grams

Fat: 17 grams

Get the Recipe


Chicken & Black Bean Burritos

mexican-chicken-burrito Picture courtesy of Supper for a Steal

Stuck on convenience food? The first step past it is to make your own frozen chicken burritos.

Prepare these in at home in a half hour or less, and you’ll have Mexican food to pull out of the freezer whenever you’re famished. This recipe uses black beans, chicken, and cheese for the filling. But you can make premade burritos with a variety of ingredients like sautéed veggies and braised beef.

Serves 6


1 can black beans (about 2 cups), drained and rinsed

1 lb. chicken, cooked and diced

1 1/2 cups shredded Mexican blend cheeses

2 roasted chilies, chopped

2 tsp. taco seasoning

6 large whole-wheat tortillas

Nutrition Facts (Per Serving)

Calories: 583

Protein: 51 grams

Carbs: 56 grams

Fat: 20 grams

Get the Recipe


Huevos Rancheros Breakfast Pizza

huevos-rancheros-pizza Picture courtesy of Two Healthy Kitchens

For an easy brunch that’s eye-pleasing, look no further than huevos rancheros. And for this version, you don’t even have to know how to fry sunny side-up eggs. Instead, assemble these mini Mexican pizzas on top of small corn tortillas. On top of a base of refried black beans and salsa, add scrambled eggs.

These pizzas don’t even have to be baked. Simply cut them into wedges, and serve with extra salsa.

Serves 4


4 corn tortillas

1/2 cup fat-free refried black beans

1/2 cup (2 oz.) shredded sharp cheddar cheese

1/2 cup salsa

1/2 cup corn kernels

1/4 cup sliced green onions

4 large eggs

1/4 cup milk

1/4 tsp. salt

4 tsp. chopped cilantro

Nutrition Facts (Per Serving)

Calories: 242

Protein: 15 grams

Carbs: 23 grams

Fat: 11 grams

Get the Recipe 


Grilled Squash Quesadillas

mexican-vegetable-quesadilla Picture courtesy of Foody Schmoody

Since the word ‘quesadilla’ is based on ‘queso’ – Spanish for cheese – you can’t make the filling without it. But that doesn’t mean you can’t add other ingredients, like healthy veggies. Anything goes inside a quesadilla, and this recipe would be a great way to use an abundance of squash.

However, if you want to make it a bit traditional too, swap out the mozzarella for Oaxaca, which has a similar texture.

Serves 4


1 zucchini, sliced thin lengthwise

1 summer squash, sliced thin lengthwise

1 Tbsp. extra-virgin olive oil

1 tsp. dried thyme

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

4 large tortillas

1/2 red onion, sliced

1 1/2 cups shredded mozzarella cheese

4 basil leaves, sliced into ribbons (optional)

Nutrition Facts (Per Serving)

Calories: 312

Protein: 17 grams

Carbs: 32 grams

Fat: 14 grams

Get the Recipe


Vegan Tres Leches Cake

tres-leches-cake Picture courtesy of The Witchy Kitchen

When a cake is named for three kinds of milk, how can it be dairy-free?

Using coconut milk, almond milk, and vanilla soy milk, it’s possible to replicate the rich sensation of the traditional soaked cake. And since it’s as easy to make coconut whipped cream as the other kind, you’ll have the perfect topping to complete this Mexican dessert.

Serves 9


1 1/2 cups all-purpose flour

3/4 cup + 1 1/2 tsp. sugar, divided

1 tsp. baking soda

1/8 tsp. salt

1 cup unsweetened almond milk

1/3 cup vegetable oil

1 1/4 tsp. vanilla extract

3/4 Tbsp. red wine vinegar

1 can (14 oz.) coconut milk, refrigerated overnight

1/2 cup vanilla soy milk

Nutrition Facts (Per Serving)

Calories: 325

Protein: 4 grams

Carbs: 36 grams

Fat: 19 grams

Get the Recipe


What did you think of these easy Mexican recipes? Have anything else to share? Let me know in the comments below!

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I do hereby further declare myself to be physically sound and suffering from no condition, impairment, disease, infirmity or other illness that would affect nutrient metabolism or prevent my participation or use of equipment or machinery except as hereinafter stated. I do hereby acknowledge that M4L, Inc. has recommended to me that I obtain a physician’s approval for my participation in an exercise/fitness activity or in the use of exercise equipment and machinery. I also acknowledge that M4L, Inc. has recommended that I have a yearly or more frequent physical examination and consultation with my physician as to physical activity, exercise and use of exercise and training equipment so that I might have his/her recommendations concerning these fitness activities and equipment use. I acknowledge that I have either had a physical examination and been given my physician’s permission to participate, or that I have decided to participate in activity and use of equipment, machinery, and programs designed by M4L, Inc. without the approval of my physician and do hereby assume all responsibility for my participation and activities, and utilization of equipment and machinery in my activities.

I understand that all diet and training programs, nutrition and supplementation advice, and any and all other forms of information obtained from ML4, Inc. are not meant to treat or manage any health condition. I understand the need to consult with a healthcare provider prior to adjusting current lifestyle or eating habits or beginning any new diet and/or training plan.

In addition, I hereby represent and warrant that I am currently covered by an accident and health insurance policy. With my purchase of products or services from ML4, Inc., I understand that results of any sort are not guaranteed and agree not to hold M4L, Inc. staff liable for any outcomes or a lack thereof. With my purchase of any ML4, Inc. products or services, I understand that they are only guaranteed to work in software designed for a PC computer such as Microsoft Excel. I understand that I am purchasing having known that beforehand and understand that using any other application besides Microsoft Excel might result in the products not working with 100% functionality.


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Fact Checked

Our scientific review board of nutritionists, dietitians, molecular biologists, doctors, and other accredited experts is responsible for reviewing every article, podcast, and video we produce to ensure they’re evidence based, accurate, trustworthy, and current.

Thanks to their connections, credentials, and academic experience, this team of MDs, PhDs, and other professionals has access to a wealth of research published in the largest and most prestigious journals in the world.

This allows them to not only review individual studies but also analyze the overall weight of the evidence on any and all topics related to diet, exercise, supplementation, and more.

If you feel that any of our content is inaccurate, misleading, out-of-date, or anything less than factual, please let us know in the comments section of the article in question.

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We follow a detailed, rigorous, multi-step process to create content that meets the highest standards of clarity, practicality, and scientific integrity.

First, our research associates provide our editorial team with accurate, up-to-date, proven scientific evidence.

Then, our editorial team uses this research to draft articles and outlines for podcasts and videos.

Finally, our scientific review board reviews the content to ensure all key information and claims are backed by high-quality scientific research and explained simply and precisely.

If you feel that any of our content is inaccurate, misleading, out-of-date, or anything less than factual, please let us know in the comments section of the article in question.