Milky Oaxacan gelatinas—similar to Italian panna cotta—are a refreshing warm-weather dessert.
Tart and toothsome cactus paddles are the base for this refreshing Oaxacan salad.
Chicken simmered in an easy chipotle and onion mole sauce is one of Bricia Lopez’s classic Oaxacan comfort foods.
In 1994, Bricia Lopez’s family left Mexico for the US, but her connection to Oaxaca lived on through their Los...
Oaxacan Black Mole Sauce (Mole Negro) The secret to this mole’s pitch-black hue and complex flavor: the deeply toasted and...
Tartine’s Liz Preuitt make our 25th birthday a special one.
This recipe for a rich and textured carrot cake is one of several additions to the original Tartine cookbook’s updated...
Author Nancy Singleton Hachisu shares the most important elements of this classic Japanese bowl
There’s more than one way to make a roux—and more.
These elements are the building blocks of superlative home cooking
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