Featured in Issue 200
Sherry Tres Leches Gelatina
Milky Oaxacan gelatinas—similar to Italian panna cotta—are a refreshing warm-weather dessert.
Nopalito Salad with Guajillo Chiles
Tart and toothsome cactus paddles are the base for this refreshing Oaxacan salad.
Chicken with Chipotle Mole (Pollo Enchipotlado)
Chicken simmered in an easy chipotle and onion mole sauce is one of Bricia Lopez’s classic Oaxacan comfort foods.
Return to Oaxaca
In 1994, Bricia Lopez’s family left Mexico for the US, but her connection to Oaxaca lived on through their Los Angeles restuarants.
Oaxacan Black Mole Sauce and Enmoladas
Oaxacan Black Mole Sauce (Mole Negro) The secret to this mole’s pitch-black hue and complex flavor: the deeply toasted and … Continued
Bake Our 25th Anniversary Cake
Tartine’s Liz Preuitt make our 25th birthday a special one.
Teff Carrot Cake with Cream Cheese Frosting
This recipe for a rich and textured carrot cake is one of several additions to the original Tartine cookbook’s updated … Continued
The Best Miso Soup is Only 4 Ingredients Away
Author Nancy Singleton Hachisu shares the most important elements of this classic Japanese bowl
10 Things We Learned from the Season’s Best Books
There’s more than one way to make a roux—and more.
How To Stock a Japanese Pantry
These elements are the building blocks of superlative home cooking