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05/09/2013
Twist of the Knife: Tequila's Authentic Batanga Gabi Porter
At a little bar in Tequila, Mexico, nonagenarian Don Javier Delgado Corona makes the best batangas around—after all, he invented them.
10/31/2012
9 complete Thanksgiving menus, from a classic New England feast to Mexican-inspired, elegant French, and fully vegetarian.
08/08/2012
From classic carne asada in soft corn tortillas to Tex-Mex's puffy, fried tortillas, we love tacos in all their forms.
08/08/2012
The women of the Tlapaltotoli Daniel family, natives of Cholula, a town near Puebla, are masters of the deceptively simple art of tortilla-making.
08/01/2012
It's not just for guacamole: these delicious recipes will give you new insight into the flavorful and versatile avocado.
06/19/2012
Paletas are a favorite frozen treat made in an assortment of unusual flavors throughout Mexico. Here, we share five of our favorite flavors to make at home, including strawberry, mango-chile, tamarind, and more.
05/11/2011
From soulful Zacatecan cuisine to a global array of satay, every recipe from SAVEUR's May 2011 issue.
04/21/2011
In May our SAVEUR Cooks series recreates our favorite street food from Mexico and looks to summer with global grilling.
06/03/2010
A mortar and pestle is an invaluable tool in any kitchen. The kruk goes above and beyond, though, because of its deep base, which allows you to grind, pound, smash, and pulverize more ingredients more efficiently. Continue...
04/12/2010
If you can't wait for your tomatoes to ripen, pick some now and turn them into tangy relish, a chutney-like jam, and a Mexican green sauce, or fry them for a tempting sandwich.
Eating in Mexico: The Lay Of The Land
12/17/2010
"This dessert, also called chocoflan, gets its name from a magical thing that occurs in the oven," explains Fany Gerson in her cookbook My Sweet Mexico. That magic is one of separation: a layer of cake batter and a layer of uncooked flan go into a cake pan, and after 30 minutes in the oven they've switched places; the cake is on top and the flan, perfectly set, is on the bottom. My Sweet Mexico is just one of the 75 e-cookbooks you can score — along with a 32-gig iPad — if you enter our Holiday Cookbook Library iPad Giveaway. Keep reading »
11/30/2010
Two of the things I love most about Mexico City are its food (of course) and how its citizens embrace the surreal. Both came together last weekend at .modales, an alternative fashion show I attended at the Museo Universitario del Chopo. Of the 25 pieces featured, three artists' creations used food wares — cotton candy, paper beer cups, and frilly, fresh lettuce — to express feminine identity. —Ganda Suthivarakom
05/02/2011
Mexico Feeds Me: Exploring Mexico's Culinary Heritage Javier Cabral
In rural Zacatecas, Mexico, a young writer explores his heritage by cooking the rustic, boldly flavored dishes of the region.
Issue #138
12/31/2010
From SAVEUR Issue #135by Roberto Santibañez It's amazingly simple and goes against what many cooks outside of Mexico learn:Keep reading »
Issue #135
02/28/2010
An Eater’s Guide To LA The Editors
Now that you've worked up your appetite, here are a few eating itineraries and restaurant recommendations to give you a taste of Los Angeles's vast and varied culinary landscape.
Issue #127
04/22/2013
Bright and fruity salsa verde is made thick and luscious with the addition of fresh avocado. In this video Iliana de la Vega shows us how to make the condiment in a blender.
01/09/2013
Inspired by the humble yet beautiful ranch food of Central California, we're cooking up a feast of California staples, from tri-tip tacos and stewed beans to halved grilled romaine with blue cheese and bacon.
12/03/2012
For the avid entertainer and home cook, no gift is more exciting than a new piece of servingware to use at the next dinner party or to bring fresh color to their everyday table. From colorful crystal cocktail glasses to traditional Mexican platters, these 15 gifts are sure to please your favorite host or hostess.
06/15/2012
Friday Cocktails: The Swedish Vampire Betsy Andrews
Fruity, fresh, and pinkish-orange in hue, this aquavit, tomato, Tabasco, and citrus concoction is refreshingly savory, topped off with a splash of sparkling water.
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