Mexican Food

Latest
51-88 of 88 Articles
Recipes|
July 16, 2014

Puffy Tacos

Oil, masa, air bubbles, and the filling of your choice—do you really need anything else?

Food & Drink|
February 12, 2013

Migas

The breakfast antidote to whatever needs fixing.

Food & Drink|
January 21, 2013

Cheese Enchiladas

The Dish They are, simply put, an addiction. First, there’s the frequency with which we consume them, which, if we’re honest, is at least weekly. Then there’s their powerful nostalgia—of long Saturdays cooking with your welita, of Sunday lunches out with family, of Christmas Eve dinners. And finally there’s their

Food & Drink|
January 20, 2013

Let’s Have Mex-Tex

Where’s the best place to get a perfect plate of enchiladas? A chile relleno to die for? A salsa you’ll never forget? Come along on our tour of the fifty greatest Mexican restaurants in Texas, from Hugo’s, in Houston, to Tacos Santa Cecilia, in El Paso. This is not your

Travel & Outdoors|
January 20, 2013

The Joy of Mex

From La Valentina in Dallas to Casa del Sol in Juárez, 75 Mexican restaurants that will leave your taste buds begging for more, plus seven great recipes.

Recipes|
January 20, 2013

Cajeta Flan

Cajeta1 1/2 cups sugar 2 cups goat’s milk 2 cups cow’s milk 1 teaspoon cornstarch Dash baking soda(Makes 2 cups) Stir half the sugar in small skillet over medium heat for about 7 minutes, until medium golden-brown and free of lumps. Remove from heat. Combine milks; pour about one fourth

Food & Drink|
April 30, 2011

Alma

PICTURE YOURSELF ON A Mexican-tiled patio as sunlight filters through a rustic roof made of slender wooden latillas. A margarita stands at the ready, droplets of moisture condensing enticingly on the chilled glass. Within arm’s reach on your left is a cast-iron dish piled with chunky guacamole. On your right

Tacos|
December 1, 2006

The Greatest Tacos Ever Sold

Sixty-three of them, to be exact: from picadillo in Dallas and brisket tinga in Houston to carne asada gringa in San Antonio and chorizo-and-jalapeño in McAllen. Be sure you don’t leave this earth without trying each and every one.

Food & Drink|
September 30, 2003

Stirring the Pot

What Julia Child is to French cooking, Diana Kennedy is to Mexican: a pioneer in her field with creativity to spare and strong opinions about everything.

Food|
June 30, 1997

Food for Thought

Once, before fast-food franchises and ecotourists took over Alpine, the Gallego family’s Mexican restaurant survived and thrived. Today, the kitchen is closed.

Food & Drink|
May 31, 1985

La Reina Diana

By her dedication, her rigor, her almost overwhelming enthusiasm, Diana Kennedy forced a generation of cooks to take Mexican food seriously and jolted Texans into realizing that there is life beyond the combination dinner.

Magazine Latest