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09/04/2012
Sopa Fría de Aguacate (Chilled Avocado Soup)
Brightened with chiles and lime juice, this silky avocado soup gets an added dose of richness from heavy cream.
Issue #149
08/29/2012
Baja's Best Bottles Shane Mitchell
Mexico's wine industry is the oldest in the Americas, and the biggest wine region is the Baja peninsula.
Issue #149
08/27/2012
The Mexican Pantry
Get to know these basic Mexican ingredients and you'll be well on your way to grasping the art and ingenuity behind one of the world's great cuisines.
Issue #149
08/27/2012
Casa Dragones Guacamole
Angela Tovar Morales, a cook at La Casa Dragones—the home of Casa Dragones Tequila in San Miguel de Allende, Mexico—gave us the recipe for her classic guacamole with fresh tortilla chips. For the best results, she suggests making it in a molcajete, or mortar and pestle.
Issue #149
08/24/2012
In Full Bloom Beth Kracklauer
On the Isthmus of Tehuantepec, a windswept strip of land at the southeastern corner of Oaxaca state in Mexico, the cuisine's flavors are brash and saline.
Issue #149
08/24/2012
5 Mexican Cooking Schools Anna Stockwell and Elyse Inamine
These five cooking schools feature authentic Mexican ingredients and techniques.
Issue #149
08/23/2012
Cóctel de Mariscos (Seafood Cocktail)
This zesty mix of fresh seafood, tomato and lime juices, and hot sauce is a refreshing snack or light meal eaten along Mexico's coasts.
Issue #149
08/20/2012
Breakfast at the Border Mónica de la Torre
At the border between Tijuana and San Diego a New York poet comes to terms with her Mexican-American heritage.
Issue #149
08/17/2012
Huarache con Carne Asada (Mexico City–Style Corn Tortillas with Steak)
Thick, oblong masa tortillas (named huarache, or sandal, because of their shape) are topped with grated cheese, salsa roja, sautéed steak, and sliced cactus in this classic street food.
Issue #149
08/16/2012
Mexican Snack Foods Javier Cabral
The packaged snacks of Mexico are rooted in the spicy, sour, salty, and sweet flavors of the country's cuisine.
Issue #149
08/16/2012
Sopa Seca (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.
Issue #149
08/15/2012
Special Sauce: Varieties of Mexican Salsa Hugo Ortega
In Mexico, there's no meal without salsa
Issue #149
08/14/2012
Tostadas de Camarón Seco (Shrimp Tostadas)
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.
Issue #149
08/13/2012
Six Essential Mexican Cookbooks Karen Shimizu
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.
Issue #149
08/13/2012
The Expat: Diana Kennedy Beth Kracklauer
Chef and author Diana Kennedy has been discovering and preserving Mexico's food traditions for over half a century.
Issue #149
08/10/2012
Burritos Unwrapped Gustavo Arellano
The burrito may be the most Americanized Mexican dish, but it has roots as a borderland classic.
Issue #149
08/09/2012
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
Issue #149
08/09/2012
Pescado Encarcelado (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.
Issue #149
08/08/2012
Tortillas: The Most Elemental of Foods Roberto Santibañez
It's hard to go a day without eating tortillas in Mexico, where they are the country's most cherished food.
Issue #149
08/08/2012
Sopa de Lima (Lime Soup)
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.
Issue #149
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