Infused with smoky guajillo chiles, this nourishing, slow-cooked stew is usually made with various tough cuts of beef, but we found oxtails to be the most flavorful choice. Served with rice, this dish is a favorite meal across Mexico.
From a thick and creamy dessert-like rice and condensed milk version to a barely-sweet and incomparably refreshing cantaloupe seed drink, a velvety-smooth apricot and rice elixir, and more, horchata is refreshing and thirst-quenching on a hot day, and is perfect for balancing out spicy and full-flavored Mexican cuisine.
Delicately spiced, tangy escabeche, a preparation typical of the Yucatán, makes a vibrant marinade and sauce for stewed chicken. The three citrus fruits called for in this recipe approximate the flavor of the Yucatán's sour oranges, which are difficult to get here.