Birria may be new to some people, but this dish has been around for decades! Follow Micelle Lainex as she…
Torta ahogada, which translates to drowned sandwich, is a staple across Guadalajara, Mexico. Birote salado is the bread typically used…
Learning the art of despining and cleaning nopales, edible cactus paddles, is practically a rite of passage for many who…
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…