The San Diego-based chef rummaged through the garden and our pantry to make a quick Mexican-inspired vegetarian meal.
“We realized that most customers had no idea of the names and varieties of chiles, so we decided to share our knowledge."
Kooks Burritos closed last week after accusations of recipe thievery and cultural appropriation, and the aftershock is still rippling through Portland's restaurant scene.
The handmade flour tortilla at this Northern Mexican restaurant melts in your mouth as easily as the charred, smoky meat does. It will change your taco game forever.
“We try new stuff but we don't give a shit about what people say about us. We just want to learn more,” says Mexico City chef Jorge Vallejo, as he works on a taco and langoustine studded menu with The Clove Club’s Isaac McHale.
The classic Mexican breakfast combo of eggs and chorizo makes it so much easier to leave the duvet cocoon. It's even good for hangovers.
For Mexican girls, becoming a woman tastes like tender meat stewed with chilies. No quinceañera is complete without birria—and a three-tier tres leches cake doesn't hurt, either.
When I finally arrived in Dulan—a small town full of arsty-fartsy types on the western coast of Taiwan—I was greeted by a food truck slinging legit al pastor tacos. Where the hell was I?
The Mexican state of Jalisco lost one of its most beloved culinary figures this month when Javier Torres Ruiz, who dedicated his life to making birria, passed away at the age of 74.