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07/18/2012
In coastal Oaxaca, both fresh and dried shrimp appear in all kinds of preparations. Here, they bring texture and intense umami flavor to a classic pico de gallo.
Issue #149
07/18/2012
Ruben Ortega, a native of Puebla and the pastry chef at Hugo's in Houston, Texas, shared his recipe for these long, fluted fritters, served with thick hot chocolate for dunking.
Issue #149
07/18/2012
This refreshing frozen treat is a Mexican version of granita.
Issue #149
07/17/2012
The recipe for this thirst-quencher comes from Hugo Ortega's Street Food of Mexico (Bright Sky Press, 2012).
Issue #149
07/17/2012
In this dish from Jorge Boneta, former chef at the Hotel Matilda in San Miguel de Allende, the pork and beans cook together, which enhances the flavor of each ingredient.
Issue #149
07/17/2012
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.
Issue #149
07/17/2012
Traditionally made in Puebla to celebrate Mexican Independence Day on September 16, these chiles have a minced pork filling enhanced with chopped fruit, and a creamy walnut sauce.
Issue #149
07/17/2012
This cheesy, creamy dish originated at a Sanborns café in Mexico City in 1950. Its name, "Swiss enchiladas," alludes to its copious use of dairy.
Issue #149
07/17/2012
Smoky roasted poblano chiles add deep flavor to starchy potatoes in this side dish typical of Central Mexico.
Issue #149
07/17/2012
This classic Mexican rice, embellished with tomatoes, serrano chiles, and peas, is a versatile side dish for all kinds of meat and vegetable main dishes.
Issue #149
07/17/2012
These stewed pinto beans can be eaten with tortillas for a light meal, or as a side dish for many savory foods.
Issue #149
07/17/2012
This spicy cantina favorite makes an excellent appetizer and thirst-quencher on a hot summer night.
Issue #149
07/17/2012
Ruben Ortega, pastry chef at Hugo's in Houston, Texas, gave us the recipe or this fruity atole.
Issue #149
07/16/2012
A spicy, fruity tomatillo sauce offsets the richness of bone-in pork ribs in this luscious dish from the state of Puebla.
Issue #149
07/16/2012
Skirt steak, a flavorful, juicy cut, is an excellent choice for carne asada, from Mexico's El Bajío region. This one is marinated with lime and spices before grilling.
Issue #149
07/16/2012
The thin vermicelli-like noodles called fideos add starch and body to this elemental tomato soup from Patricia Quintana, chef-owner of Izote restaurant in Mexico City.
Issue #149
07/16/2012
This creamy, rich soup is a favorite in Mexico City. In summer it's usually chilled, like a vichyssoise, but it's also served hot, especially in the cooler months.
Issue #149
07/16/2012
This scramble of fresh ricotta, flavored with chiles, onions, and tomatoes, is delicious wrapped in warm tortillas or piled on toasted bread.
Issue #149
07/16/2012
These classic Oaxacan-style enchiladas, stuffed with chicken and doused in a sweet chile-and-garlic sauce, come from Iliana de la Vega, chef-owner of El Naranjo in Austin, Texas.
Issue #149
07/16/2012
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.
Issue #149
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