Guadalajara: Mexico’s Forgotten Food Capital

Guadalajara’s dining scene has lived in the shadows of Puebla and Oaxaca, but it stands on its own. The cuisine is casual, comforting, and above all, delicious.
June 2008
diary of a foodie

Gourmet's Diary of a Foodie: Baja

Baja, Mexico is fast becoming an epicenter in the culinary world.

Tequila: The Spirit of Mexico

New high-end varieties are resurrecting the reputation of this much maligned and misunderstood libation.
April 2007

Next Mex

On the Left Coast, the most exciting new food is being served south of the border and tastes of the best of the Mediterranean.
March 2007

Pork with Guajillo Sauce (Carne de Puerco con Chile Guajillo)

To bring out pork's flavor, try the classic Mexican technique: First simmer the meat, then fry it in its own rich fat.
June 2006

Sympathy for the Devils

The men who labor in Mexico City’s sprawling central market may have what amounts to the ultimate job from hell.
February 2004

Mexican Outback

In coastal Veracruz, the road less traveled leads to coffee plantations, raging rivers, and six-foot tamales.
September 2003

Bowlful of Dreams

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.
October 2002

The Reel Thing

Peter Maas and his family land themselves in hot water off the coast of Mexico’s Cabo San Lucas.
November 2000


Elisabeth Lambert Ortiz takes a trip to Oaxaca, Mexico to sample regional specialties in the land of seven moles.
December 1977
Subscribe to Gourmet