It’s an icon of Mexican food, renowned for its chameleonic charms. Its dexterity in the kitchen outshines that of its pepper peers, and inspires cooks to create salsas, soups, rubs, and desserts. Its while
There are only two situations that make me lose my appetite: watching breech calves being born on The Incredible Dr. Pol (if you know, you know), and driving behind pickup trucks flying Confederate flags.
It’s 1 p.m. and the lunch rush hasn’t yet died down. Diners packing the table at longtime Nashville Mexican restaurant La Hacienda order their preferred variation of Mexican classics. There are chicken
In Vegas, a Restaurant’s Menu Is a Scrapbook of the Best Dishes from One Family’s Early Days in Mexico
Behind the chile-rimmed pint-size margaritas at Bonito Michoacán in Las Vegas’s Chinatown is an immigrant’s family story of survival and triumph. The restaurant (and its related outposts: the original
San Ysidro’s Tuétano Taqueria goes through 60 pounds of birria de res on a reliably busy day. No longer San Diego’s best-kept secret, the stewed, spiced beef shoulder is the inarguable star of the breakout
At her small taqueria, located on a sparse, still-ungentrified stretch of Deep East Oakland, Cecilia Chairez turns out gorditas unlike any other gordita in the Bay Area. Her airy corn pockets are filled
At Sushinola, Anayancy Reyes, her sister, and her mother serve the food of their hometown, Guasave, in the Mexican state of Sinaloa. The logo in the Kent restaurant’s window — the business name with a
Situated alongside the Yakima River in eastern Washington state, the Yakima Valley is an agricultural region that produces wine, apples, cherries, and three-quarters of the nation’s hops. A far cry from
Luis Silva didn’t settle in Kansas City to work on the railroad. But he did move because of it. By the time Silva, an immigrant from Guadalajara via Omaha, arrived in 1922 to sell insurance, Mexican workers
The rituals of the bakeries in the Pilsen neighborhood of Chicago bring back the familiarity of home for Mexicans here in town — from the buttery aroma of the bread that lines up on trays, to the easily
When friends and readers reach out wondering where they should eat in Chicago right now, I’m sending them to Mi Tocaya Antojeria, whether or not they’re asking for a Mexican restaurant recommendation.