Featured in Issue 200
Carter Rochelle’s Texas Chili
For a true taste of this state dish, skip the beans and tomatoes.
Gooey, cheesy, perfect one-bite starters.
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.
Bake Our 25th Anniversary Cake
Tartine’s Liz Preuitt make our 25th birthday a special one.
The Best Miso Soup is Only 4 Ingredients Away
Author Nancy Singleton Hachisu shares the most important elements of this classic Japanese bowl