When it comes to entertaining, we want wines that pair easily with a variety of foods and don't cost too much per bottle so we can buy enough to generously serve a crowd. Out of all the wines we tried in 2011, these are the bottles that stood out for this purpose.
Cool salsas and bright, refreshing flavors make Mexican food a warm-weather staple, but when the weather is cool, we look to the country's homey stews, braised meats, and fresh hot tortillas. This menu of hearty Mexican comfort food will warm you against the January chill. Feast on spicy, soupy pinto beans, tomato-hued Mexican rice, and asado de bodas, a spiced pork stew that's perfect mopped up with fresh corn tortillas. Finish off the meal with "impossible" chocolate flan, a cup of milky warm horchata blanca, and dreams of sunny Mexico.
Inspired by Jayanthi Daniel's article "Hungry City: Eating Through Ipoh," this menu reflects the wide diversity of flavor that is Ipoh's culinary heritagean amalgam of Chinese, Indian, and Malay traditions.
Día de los Muertos, celebrated throughout Mexico on November 1st and 2nd, is a time to honor family members and loved ones who have passed by decorating their grave sites with offerings of candles, marigolds, and perhaps most important, the favorite foods and drinks of those who have departed.