In this issue
Issue #138
Leftovers from these soupy pinto beans can be used to stuff the baked Gorditas Zacatecanas.
This velvety cake is drenched in coconut milk and topped with poached peaches.
These savory gorditas, stuffed with chile-spiced scrambled eggs, make a great breakfast meal or afternoon snack.
Squash blossoms bring color and a light texture to this fresh vegetable stew. Serve it, if you like, with warm corn tortillas.
This slow-cooked stew of pork, chiles, and peppery purslane is best eaten with warm flour tortillas.
This classic recipe calls for steaming the mussels in white wine, which lends acidity and creates a flavorful sauce.
Crisp-fried potatoes bathed in fresh salsa make a Mexican-style hash that's great with eggs and tortillas for breakfast.
