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chefs + restaurants

The Best Mexican Restaurant in America

Sometimes the best food is what you grew up with. I'm convinced that the best Mexican restaurant in America is in Ypsilanti, Michigan.
Francis Lam
10.30.07
Keywords
restaurant notes,
mexican,
travel,
francis lam,
latino
magazine

The School That Salsa Built

Mexican salsa made Texas entrepreneur Kit Goldsbury a wealthy man. Now he’s returning the favor with a branch of the CIA dedicated to Latino food.
Patricia Sharpe
September 2007
Keywords
patricia sharpe,
mexican,
texas
wine + spirits + beer

The Michelada

If there is anything better on a hot Texas night than an ice-cold Mexican beer, it is a Michelada.
Colman Andrews
September 2007
Keywords
colman andrews,
beer,
mexican,
latino
recipes

Mexican White Rice

Though this rice mainly functions to sop up meaty red sauce, a quick sauté with garlic and onion means it can hold its own.
September 2007
Keywords
shelley wiseman,
latino,
mexican,
rice
food + cooking

Testing for Perfection: Tortillas

Granted, you never eat them by themselves, but we think tortillas should still bring a little something all their own to the table.
September 2007
Keywords
testing for perfection,
mexican,
ingredients,
shopping
food + cooking

Kitchen Notebook: Bonus Section

Dried chiles, with their concentrated, complex flavors and aromas, are what give much of Latin cooking—especially in Mexico—its depth.
Jane Daniels Lear
September 2007
Keywords
mexican,
latino,
cooking + technique,
jane daniels lear
food + cooking

Taco Truck-Chefs

Robb Walsh
September 2007
Keywords
mexican,
culinary culture,
robb walsh,
chefs,
new orleans
recipes

Pozole Rojo (Pork and Hominy Stew)

Pozole rojo is a hearty stew made with pork or chicken in a red-chile broth and studded with hominy.
September 2007
Keywords
pork,
mexican,
ricardo munoz zurita,
freezer-friendly,
soup
recipes

Salsa Verde Cruda (Fresh Tomatillo Salsa)

This all-raw salsa can be thrown together in just ten minutes.
September 2007
Keywords
shelley wiseman,
latino,
mexican,
salsa,
dressing
recipes

Tomatillo Guacamole

Epazote and tomatillo bring a bright zing to this guacamole, which cuts beautifully through the deep flavors of the beef in the mixiote de carne.
September 2007
Keywords
roberto santibanez,
latino,
mexican,
dressing,
vegetarian