Arizonans will tell you they love Mexican food. Our longstanding local breed of AZ-Mex — a distinctive and sometimes messy amalgam of Mexican, American and Native American influences — is just a tiny ...
The colonization of Mexico by Spanish conquistadors in the 16th century brought the Aztec empire to its knees. The devastation began with soldiers and ended with goats. You see after the Spanish ...
The meat: Trim most of the fat from the meat. Place in a large noncorrosive dish. The chile marinade: Heat a griddle or heavy skillet over medium. Tear the chiles into flat pieces and toast them a few ...
Ask Maria Lopez what she puts in her adobo at Hola Cabrito and she'll tell you that's locked up. Literally. She keeps the seasoning blend of chilies and other spices imported from Mexico in a locked ...
Bill Esparza is a James Beard award-winning food journalist, author of LA Mexicano, and onscreen food television personality covering food in United States and Latin America. Around 1997, Silverio ...
If you’re into food TikTok at all, you’ve seen it — dried chilis rapidly de-seeded and chopped, boiled, blended with more spices, and combined with tender chunks of savory meat and onion stewed to ...
PEORIA — Birria is enjoying a splashy run as a foodie fad nationally, with Peoria as no exception. The dish is a slow-cooked, soup-like Mexican concoction of endless varieties. According to The New ...
Underground pit cooking is one of the treasured practices of pre-Hispanic Mexico. Today, that tradition still exists in barbacoa (mostly lamb), in cochinita pibil (Yucatan pork), in the mezcales of ...
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