Esquites are the salad form of elotes, charcoal-grilled Mexican corn on the cob that is slathered with a creamy sauce,…
This take on the classic street food, served throughout Mexico, is encountered often in open air markets, beaches and parks…
There is no other aroma coming from the kitchen — not truffle, not freshly peeled orange, not a chocolate cake…
Mexican adobada, a tangy marinade with guajillo chiles, is often reserved for large cuts of pork, but it’s also well-suited…
This cozy dessert from Sara Mardanbigi and Edgar Rico, the owners of Nixta Taqueria in Austin, Texas, is a take…
In the world of fresh pastry, few things are quicker than churros – those crullerlike strips of crisp fried dough…
Bricklayer-style beef, or puntas al albañil, made with tender pieces of beef, salty bacon and sometimes chorizo in a chunky…
According to Dr. Adalberto Peña de los Santos, the director of the International Nacho Festival, in Piedras Negras, Mexico, there…
The first nachos were said to have been invented in Piedras Negras, Mexico, in 1943, with just three ingredients. As…
Of course, you can buy tortilla chips at the store, but there are many good reasons to make your own.…
Ask any Mexican if they have pickled jalapeños in their pantry, and the answer is usually a resounding yes. More…
Fiesta refried beans are a must for quinceañera celebrations in the state of Sonora, and variations can be found in…