Issue 149

Mexican Snack Foods

Mexican Snack Foods

By Javier Cabral
Rompope: Sweet Mercy

Rompope: Sweet Mercy

By James Oseland
Special Sauce: Varieties of Mexican Salsa

Special Sauce: Varieties of Mexican Salsa

By Hugo Ortega
Viva Cantina

Viva Cantina

By Michael Parker-Stainback
Tostadas

Tostadas de Camarón Seco (Shrimp Tostadas)

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The Expat: Diana Kennedy

The Expat: Diana Kennedy

By Beth Kracklauer
Burritos Unwrapped

Burritos Unwrapped

By Gustavo Arellano
Pescado Encarcelado (Fish Stuffed With Pico de Gallo)

Pescado Encarcelado (Fish Stuffed With Pico de Gallo)

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Saucy Dish: Sanborns’ Enchiladas Suizas

Saucy Dish: Sanborns’ Enchiladas Suizas

By Todd Coleman
Tortillas: The Most Elemental of Foods

Tortillas: The Most Elemental of Foods

By Roberto Santibanez
Mole: The Pride of Puebla

Mole: The Pride of Puebla

By Betsy Andrews
On The Backs of Crabs

On The Backs of Crabs

By Carmen Boullosa
Pecan Shortbread Cookies (Polvorones)

Pecan Shortbread Cookies (Polvorones)

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Eating in Mexico: The Lay of the Land

Eating in Mexico: The Lay of the Land

By Rick Bayless
Oaxacan Red Chile Enchiladas (Enchiladas de Chile Ajo)

The Art of Mexican Sauces

By Iliana de la Vega
Chiles Rellenos con Picadillo

Chiles Rellenos con Picadillo (Poblano Chiles Stuffed With Spiced Beef)

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