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Stockists
Issue 149
Behind the Story: Reporting in Juchitán
By
BETH KRACKLAUER
The Mexican Pantry
Casa Dragones Guacamole
In Full Bloom
By
BETH KRACKLAUER
5 Mexican Cooking Schools
By
ANNA STOCKWELL AND ELYSE INAMINE
Seafood Cocktail (Cóctel de Mariscos)
Breakfast at the Border
By
MONICA DE LA TORRE
Mexican Noodle Casserole (Sopa Seca)
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Mexican Snack Foods
By
JAVIER CABRAL
Rompope: Sweet Mercy
By
JAMES OSELAND
Special Sauce: Varieties of Mexican Salsa
By
HUGO ORTEGA
Viva Cantina
By
MICHAEL PARKER-STAINBACK
Tostadas de Camarón Seco (Shrimp Tostadas)
The Expat: Diana Kennedy
By
BETH KRACKLAUER
Burritos Unwrapped
By
GUSTAVO ARELLANO
Pescado Encarcelado (Fish Stuffed with Pico de Gallo)
Saucy Dish: Sanborns’ Enchiladas Suizas
By
TODD COLEMAN
Tortillas: The Most Elemental of Foods
By
ROBERTO SANTIBANEZ
Mole: The Pride of Puebla
By
BETSY ANDREWS
On The Backs of Crabs
By
CARMEN BOULLOSA
Pecan Shortbread Cookies (Polvorones)
Eating in Mexico: The Lay of the Land
By
RICK BAYLESS
The Art of Mexican Sauces
By
ILIANA DE LA VEGA
Chiles Rellenos con Picadillo (Poblano Chiles Stuffed with Spiced Beef)
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