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09/04/2012
Brightened with chiles and lime juice, this silky avocado soup gets an added dose of richness from heavy cream.
Issue #149
08/27/2012
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
08/23/2012
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
08/09/2012
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
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
07/16/2012
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
Stained deep orange with achiote paste, this spice-slathered grilled chicken pairs well with fresh, bracing salsa verde, which cuts through the dish's garlicky richness.
Issue #149
07/16/2012
This sweet-tart drink is a popular streetside cooler in Mexico.
Issue #149
07/15/2012
To simplify this recipe from Tabasco state for pan-fried crabs in a smoky chipotle sauce, ask your fishmonger to clean and cut the live crabs in half for you.
Issue #149
07/15/2012
Mexico's soups are famous for their freshness and simplicity. This one marries delicate squash blossoms with chiles, queso fresco, and shredded chicken in an enriched chicken broth.
Issue #149
11/09/2011
These sweet spot prawns are doused in a simple citrus sauce that adds a zesty burst of flavor to each bite.
Issue #142
05/20/2011
This delicious chickpea soup can be cooked beneath the barbacoa recipe in a bullet smoker, much like Tia Adelita, the Los Angeles-area cook who gave us this recipe, prepares hers.
Issue #139
06/28/2011
The recipe for this dish was inspired by one from Hugh Acheson, chef of Five & Ten in Athens, Georgia.
Issue #135
06/22/2011
Rice pudding is one of the hundreds of flavors of paleta that you'll find in Mexico. Some other favorite paletas include strawberries and cream, tamarind-chile, and pineapple.
Issue #131
07/13/2010
Mango-chile is one of hundreds of flavors of paleta (ice-pops) you can find in Mexico.
Issue #131
07/13/2010
Pineapple is one of the hundreds of flavors of paleta that you'll find in Mexico. Other delicious paletas include arroz con leche, tamarind-chile, and strawberries and cream.
Issue #131
07/13/2010
Strawberries and cream is one of the hundreds of flavors of paleta that you'll find in Mexico. Other unusual flavors include arroz con leche, tamarind-chile, and pineapple.
Issue #131
07/13/2010
Tamarind-chile is one of the hundreds of flavors of paleta that you'll find in Mexico. Other popular flavors include arroz con leche, pineapple, and strawberries and cream.
Issue #131
06/03/2010
The key to making this Mexican street-food and market-vendor snack is to char the corn on the grill and then brush it with mayonnaise so that the cheese, cilantro, and chile powder adhere to the kernels.
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Issue #130
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