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08/07/2012
Mole: The Pride of Puebla Betsy Andrews
Mole sauce, a specialty in the Mexican city of Puebla, takes several days and a small army to prepare, and is a deep part of the area's history.
Issue #149
08/06/2012
On The Backs of Crabs Carmen Boullosa
The crabs that migrate across the Mexican state of Tabasco, often getting crushed beneath cars, have provided author Carmen Boullosa with unforgettable sonic and culinary memories
Issue #149
08/06/2012
This quick breakfast dish is made a la Mexicana with red tomatoes, white onions, and green jalapeños, ingredients that mirror the colors of the Mexican flag.
Issue #149
08/03/2012
Finely ground pecans and canela flavor these delicate shortbread cookies, a popular treat all over Mexico.
Issue #149
08/02/2012
Eating in Mexico: The Lay of the Land Rick Bayless
For all its complexity, Mexican food is primordial—it speaks on a gut level.
Issue #149
08/01/2012
The Soups of Mexico Patricia Quintana
Some say the soul of Mexico is in the soups of the streets and the markets.
Issue #149
08/01/2012
The Art of Mexican Sauces Iliana de la Vega
One distinctive technique that Mexican cooks use to great effect is frying a sauce.
Issue #149
08/01/2012
Queen of the Yucatán Mauricio Velázquez de León
Though its roots are Mayan, Yucatecan cuisine is influenced by all over.
Issue #149
08/01/2012
This stuffed, fried chile, a specialty of Julín Contreras of Restaurante Pueblo Mio in the town of Tehuantepec, in southeastern Oaxaca state, has a sumptuous ground beef filling dotted with olives and raisins.
Issue #149
07/27/2012
This recipe comes to us from Iliana de la Vega from El Naranjo restaurant in Austin, TX. Its rich spiciness would enhance slow-roasted carnitas or grilled chicken.
Issue #149
07/27/2012
This green salsa from Iliana de la Vega from El Naranjo restaurant in Austin, TX is made thick and luscious by adding fresh avocado. Serve tableside with almost any dish; especially delicious with roasted pork dishes or tacos carne asada.
Issue #149
07/27/2012
Sweet roasted poblano chiles add smokey depth to this soup made with spinach and enriched with cream.
Issue #149
07/27/2012
This Mexican chocolate tablet recipe comes from Hugo and Ruben Ortega of Hugo's restaurant in Houston, TX. The hardened chocolate tablets can be used to make hot chocolate for drinking with churros or in savory dishes like mole poblano.
Issue #149
07/26/2012
A Guide to Mexican Grocery Stores in the United States Sarah Lawson, Sanaë Lemoine, and Eesha Sardesai
a guide to great Mexican grocery stores across the United States
Issue #149
07/18/2012
This earthy toasted pumpkin seed salsa, a specialty of the Yucatán, is rich, thick, and satisfying. Serve it with tortilla chips for dipping.
Issue #149
07/18/2012
Charred tomatoes give this vibrant red salsa a hint of sweetness and smoke.
Issue #149
07/18/2012
Tropical fruit adds sweetness and acidity to this fragrant, spicy salsa. The tart pineapple is a perfect foil for rich meats, stewed chicken, and roasted fish.
Issue #149
07/18/2012
This peanut-chile sauce, a take on a traditional salsa from Chiapas, Mexico, is delicious spooned on grilled chicken or shrimp.
Issue #149
07/18/2012
These vinegary pickled chiles are an essential condiment for all kinds of street foods in Mexico.
Issue #149
07/18/2012
Bright and fruity, this salsa is the perfect counterpoint to the richness of cheesy dishes and grilled meats.
Issue #149
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