Dried pasilla chile and tomato flavor the broth for this soothing Mexican soup.
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.
From the cantinas of Yucatán, calabacitas fritas is the savory squash salsa you’ll be scooping atop everything.
In 1994, Bricia Lopez’s family left Mexico for the US, but her connection to Oaxaca lived on through their Los Angeles restuarants.
Chefs Norma Listman and Saqib Keval are searching for new ways to cook at Mexico City’s Masala y Maiz
Fortified with hominy, chiles, and often myriad pig parts, pozole is a celebratory dish in Mexico and beyond
Off-roading, clam-digging, and sustainable fishing on the Gulf of California
Bright, warming, and straight-up delicious, this Mexican turkey and lime soup recipe is a keeper
As international demand surges, preserving the tradition of mezcal is more challenging than ever
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