Portland Chefs Discuss Cultural Appropriation Amid Burrito Cart Closure
Kooks Burritos closed last week after accusations of recipe thievery and cultural appropriation, and the aftershock is still rippling through Portland's restaurant scene.
Why You Should Be Eating Tacos with Flour Tortillas
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.
Dumbed Down Mexican Food Is Insulting
On many levels, Mexican food is continuing to gather so much importance in the US right now. So please don't ruin its bold flavors, because everyone understands good food.
These Chefs Are Swapping Kitchens to Reimagine British Mexican Food
“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.
Feasting with Construction Workers in Mexico City
On Día del albañil—Construction Workers' Day—I shared tacos with laborers while they got a much-needed break.
Step Inside the Taco Zone
This is not so much a taco guide but more of an effort to understand Mexico's national dish.
Make These Chorizo Fried Eggs and Become a Morning Person
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.
Spicy Braised Beef Signifies the Coming of Age for Mexican Teenage Girls
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.
How to Find Mexican Food in the Middle of Nowhere, Taiwan
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?
Todd Allen Williams
Mexico Mourns the Passing of El Chololo, The Godfather of Birria
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 <i>birria</i>, passed away at the age of 74.
Squeezing Burrata Balls with New York’s Favorite Mexican Chef
I’m in a London restaurant basement and Enrique Olvera is teaching me to prepare a dish fusing fresh tomato and burrata. “We don’t like to plate with too much fuss or stuff,” he explains.
Make This Vegan Day of the Dead Bread All Year Long
"All of our lives, we've been told that pan de muerto can't be made without eggs, that the yeast cannot be activated properly without milk, and any bread without butter doesn't taste good," say Mariana Blanco and Yisus Pallares. "It's not true."
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