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Mexican Food, Recipes and Mexican Cuisine from Saveur
Mexican Artisanal Foods
Some of the finest Mexican (and Mexican-style) products you can order straight to your home, with recommendations from some of the top authorities of the country's cuisine.
Mexican Hot Chocolate
The best early morning breakfast to be found on the street of any Mexican city is a nice hot cup of chocolate caliente with some churros, sweet tamales, or fresh-baked sweet goods from a bakery.
Breakfast at the Border
At the border between Tijuana and San Diego a New York poet comes to terms with her Mexican-American heritage.
Looking for Mexico in New York City
Sourcing the hard-to-find ingredients for our Mexico issue.
Mexican Snack Foods
The packaged snacks of Mexico are rooted in the spicy, sour, salty, and sweet flavors of the country's cuisine.
(Mexican Noodle Casserole)
This recipe from cookbook author Diana Kennedy is a comforting casserole dense with thin fideo noodles bathed in chile sauce. Serve it with a salad or pickled chiles on the side.
Special Sauce: Varieties of Mexican Salsa
In Mexico, there's no meal without salsa
Tostadas de Camarón Seco
A mix of dried shrimp, eggs, and tangy achiote makes an intensely savory topping for fried tortillas in this simple dish, eaten as an appetizer or snack in coastal Oaxaca.
The Expat: Diana Kennedy
Chef and author Diana Kennedy has been discovering and preserving Mexico's food traditions for over half a century.
Six Essential Mexican Cookbooks
When researching and testing recipes for our Mexico Issue, we turned often to these six cookbooks—irreplaceable in our library for Mexican and Mexican-American flavors and techniques.
The burrito may be the most Americanized Mexican dish, but it has roots as a borderland classic.
Saucy Dish: Sanborns' Enchiladas Suizas
One amazing place to eat in Mexico City is in a department store called Sanborns, where the chicken-stuffed enchiladas are served swimming in a cream-enriched tomatillo sauce and blanketed in bubbly tangy Chihuahua cheese
(Fish Stuffed with Pico de Gallo)
This clean, flavorful preparation of whole fish stuffed with pico de gallo preserves all the fish's natural juices. Mullet is typically used, but red snapper works just as well.
Tortillas: The Most Elemental of Foods
It's hard to go a day without eating tortillas in Mexico, where they are the country's most cherished food.
Sopa de Lima
Similar to tortilla soup, this version is sour from lots of whole limes in the broth and garnish; roasted habañero chiles add smokey heat to this bright soup.
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