If you find you’ve bought a melon that isn’t the greatest, use it in smoothies, daiquiris, or Margaritas. And don’t waste the seeds and juice—make melon seed aguas frescas....
We made an already simple recipe even easier by omitting brand names from the ingredient list. Almost any tequila will do—but after experimenting with several different beers, we found we prefer a lighter-style lager here. This recipe can be...
A visit to Pico de Gallo, a tiny taqueria in South Tucson, reveals the wonders of Sonoran-style Mexican food—and the secret of the perfect corn tortilla.
If you can't get cotija cheese, you can substitute feta—it's stronger in flavor and a bit saltier than cotija, but it works fine. Archibald also makes a version of this salad topped with shavings of Manchego cheese....
This recipe makes much more dough than is needed for the Mushroom and Butternut Squash Empanadas with Smoked Chile and Tomatillo Sauce, but it freezes beautifully, wrapped well in plastic wrap and sealed in a plastic freezer bag. (Defrost the dough in the...
At the Manhattan lunch counter of Calvin Trillin’s reverie, some things never change: It's always New Mexican Day, and the blue plate special is posole with a side of chile, red or green.
The surging popularity of sandwich wraps and quick Mexican snacks like quesadillas has turned the flour tortilla, a staple once largely confined to northern Mexico, into something found in supermarkets...
