After living and working for years in Philadelphia, a group of cooks from Puebla, Mexico, have returned home to infuse new life into their village’s restaurant scene.
Tomatillos, cactus paddles, and dried fish lend depth and brightness to this fragrant Mexican sauce.
A mixture of smoky, spicy anchos and mild and fragrant guajillos are the base for this rich red mole.
Crisp, chewy corn masa encloses refried ayocote beans in this tasty Mexican street-food.
Char-roasting tomatillos and green chiles lends a faint smokiness to this classic salsa verde.
Roast dried chiles in a comal or skillet before using them in this fiery salsa roja.
Behind the well-traveled takeout fixture is a seriously special Thai dish—and Portland chef Andy Ricker gives us a master class
Missing your Thai restaurant stand-by? To replicate the real-deal at home, stock your pantry with these essentials.
Maximizing the ingredients’ contact with the wok is essential, so chef Andy Ricker advises against doubling this recipe, which is … Continued
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