Featured in Issue 199

Zucchini and Feta Fritters
Grilled Onion Salad with Sumac and Herbs
Culinary Migrations: Puebla to Philadelphia (and Back Again)
Yellow Mole with Fish and Cactus Paddles (Mich Mole)
Red Mole with Potatoes and Nopales (Papasmole)
Ayocote Bean Tlacoyos
Tomatillo and Serrano Chile Salsa
Tomato, Guajilo, and Ancho Chile Salsa
How to Make Traditional Pad Thai
Andy Ricker’s Pantry Guide to Perfect Pad Thai