Canned chipotle chiles and chorizo are two of the ingredients that distinguish this central Mexican version of chilaquiles from other regional styles of the dish.
Salt cod appears on Christmas Eve tables throughout Mexico.
Besides stuffing a turkey picadillo is also used to fill tacos, tamales, and quesadillas.
This dish is a sampling of the cuisine you would find, at an open-air restaurant, in the heart of Mexico.
This beef-enriched soup is a local favorite in Juchitan, Mexico.
The ubiquitous Veracruz sauce in this recipe features olives, jalapeńos, and, on special occasions, capers.