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02/26/2013
Dulce Patria Nicholas Gill
Using the plate like a canvas, chef Martha Ortiz, daughter of the celebrated Mexican artist Martha Chapa, crafts vivid designs at her Mexico City restaurant Dulce Patria.
Issue #153
01/28/2013
Cook's Tortas Javier Cabral
The best thing to happen lately to the Mexican lunch counter in Los Angeles is Cook's Tortas, a cozy chalkboard-menu café in Monterey Park, just east of downtown.
Issue #153
01/14/2013
This inventive take on tortilla soup from celebrated Mexican chef Martha Ortiz is garnished with silky goat cheese and crispy pork rinds.
Issue #153
01/02/2013
Tender, braised beef brisket is combined with raisins, sherry, pine nuts, and spicy chile powder in the fragrant filling for these sugar-dusted, savory-sweet empanadas.
Issue #152
12/07/2012
The beef cut of choice for California barbecue and grilling, tri-tip steak (also called Newport, Santa Maria, or triangle steak) comes from the lean bottom sirloin. Here it's sliced and seasoned with rosemary, chiles, garlic, and cumin in a tender filling for tacos.
Issue #152
11/14/2012
Anaheim and pasilla chiles combine in a puréed sauce for these Cal-Mex—style enchiladas, filled with cotija cheese and black olives.
Issue #152
11/14/2012
Lompoc, California, home cook Juliana Fabio includes kidney beans, pinto beans, and chickpeas in this tomato-based side dish, a riff on the Santa Maria—style beans traditionally served alongside tri-tip steak on California's Central Coast.
Issue #152
11/19/2012
Meat of the Matter Javier Cabral
Thanksgiving at the Cabral household in Pasadena, California is a fusion of all-American and Mexican cuisines.
Issue #151
11/11/2012
You can get a bowl of green chili most anywhere in the American southwest, but New Mexicans are particularly proud of their chile verde, with its hunks of juicy pork shoulder and tart tomatillo-based sauce.
Issue #150
10/02/2012
Julia Child was making Caesar salad. It seemed like the best thing I could possibly eat.
Issue #150
05/08/2013
This fruity tomatillo salsa layered with queso fresco and avocado slices can be served as a side dish or as an appetizer with warm tortillas. The recipe comes from cookbook author Diana Kennedy.
Issue #149
04/02/2013
Authentic Mexican recipes from our August/September 2012 special issue on Mexico.
Issue #149
03/19/2013
This dessert, layered with cheese and soaked in a syrup made with piloncillo, a type of brown sugar used in Mexican cooking, is a traditional Lenten feast dish.
Issue #149
02/12/2013
Mexico's most iconic mole, this preparation marries mulato, ancho, and pasilla chiles with warm spices to create a velvety smooth sauce ideal for spooning over chicken.
Issue #149
09/28/2012
5 Mexican Food Festivals Worth The Trip Marne Stetton
Five food festivals not to be missed in Mexico
Issue #149
09/20/2012
Chef Iliana de la Vega of El Naranjo restaurant in Austin, Texas, shared her recipe for this classic Pueblan sauce made with pumpkin seeds and tomatillos.
Issue #149
09/17/2012
This long-simmered soup matches spiced black beans with a roasted tomato purée.
Issue #149
09/05/2012
Death in the Afternoon: Birria in Jalisco Juan Pablo Villalobos
In Jalisco a family comes together, and occasionally clashes, over a beef stew like no other.
Issue #149
09/05/2012
Mexico's Daily Breads Iliana de la Vega
Bread is as much a part of the food culture of Mexico as tortillas.
Issue #149
09/04/2012
The Interview: Diana Kennedy Beth Kracklauer
Beth Kracklauer talks with renowned Mexican cook and author Diana Kennedy about the current state of cookbook publishing, her illustrious career and upcoming projects
Issue #149
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