results for "mexican"
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Main Course (110)
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A Life in Letters
Meat of the Matter Javier Cabral
Thanksgiving at the Cabral household in Pasadena, California is a fusion of all-American and Mexican cuisines.
Death in the Afternoon: Birria in Jalisco Juan Pablo Villalobos
In Jalisco a family comes together, and occasionally clashes, over a beef stew like no other.
The Interview: Diana Kennedy Beth Kracklauer
Beth Kracklauer talks with renowned Mexican cook and author Diana Kennedy about the current state of cookbook publishing, her illustrious career and upcoming projects
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.
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.
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.
Queen of the Yucatán Mauricio Velázquez de León
Though its roots are Mayan, Yucatecan cuisine is influenced by all over.
Sunday After Church: East L.A.'s Barbacoa Ritual Molly O'Neill
In East Los Angeles, Mexican families partake in the ritual of barbacoa, pit-smoked to tender sweetness by one amazing cook
The Real Rosarita Susan Guerrero
My Grandparents created a Mexican food empire based on assembly-line tamales and tortillas, but at home, everything was made by hand, with Nana’s flair.
From a zesty seafood cocktail to thick tortillas bathed in two types of salsa and garnished with shredded chicken, and more these eight recipes for small bites and first courses are gathered from across Mexico.
Mexican Clay Cookware Jeanna Demarco
One Good Find: Handmade clay pots from Mexico help food retain moisture and look beautiful on your table.
Looking for Mexico in New York City Jeanna Demarco and Kristin Piegza
Sourcing the hard-to-find ingredients for our Mexico issue.
SAVEUR Issue # 149: The Mexico Issue
Mexico's vast and varied menu includes both regional specialties and dishes like guacamole and carne asada that have transcended geography to become widely-loved classics.
Frozen or on the rocks, for a Cinco de Mayo fiesta or just a breezy evening in, nothing beats the festive punch of tequila and lime.
Horchata Six Ways Fany Gerson
Chef and cookbook author Fany Gerson shares six different techniques for making Mexican horchata.
SAVEUR's favorite Rick Bayless recipes, with authentic Mexican recipes from turkey with mole poblano to bloody mary michelada.
Friday Cocktails: The Paloma Jo Keohane
Friday Cocktails: The Paloma is a refreshing tequila fizz made with grapefruit, lime, and a pinch of salt.
Chimayó’s Chile Culture Deborah Madison
Hot days, cool nights, and family traditions give this legendary New Mexican pepper its unmistakable character.