Even though it’s basically the same four ingredients, Mexican food comes in all shapes and sizes, from Mexico City street tacos to fancy enchiladas.
Once New York chef Alex Stupak got it right, he was hooked. “We’ve intentionally burned lemons, hazelnuts—all kinds of things at the restaurants,” he said.
Salsa Verde With Avocado Is Crazy-Easy Here’s the standby you know and love from your local taqueria: salsa verde, spiked with plush, buttery avocados. Iliana de la Vega, a cooking instructor, has a mighty lovelyrecipe indeed.
Beloved for being the most American of all Mexican-American dishes, the burrito is an apt metaphor for today’s United States: we’re less a melting pot of cultures than a delicious mound of assimilated ingredients wrapped tightly together and covered in hot sauce. To celebrate this great dish, we’ve compiled a list of the 16 best burritos from sea to shining tin foil wrapper.
Photo credit: James Ransom, Food52 Move over, fried chicken . Hasta luego, comfort food . There’s a new contender for the popularity crown among chefs: Mexican food. A raft of top toques nationwide are opening new restaurants featuring the fresh, bright, smoky, fiery flavors typical South of the Border.
Start appreciating the slice of lime that comes with that bourbon and ginger, vodka tonic or poached fish entrée, because what Mexicans are now calling “green gold” has shot up in price.
Every cuisine has its most famous dishes, every diner her go-to dish. But even your beloved pad Thai/cheese enchiladas/Alaska roll can get a little tired. Break out of that ordering rut with the help of smartypants experts who know all the menu’s secret tricks and gems. Today we pick the brain of Mexico City–born chef Roberto Santibañez has been cooking his native cuisine in America for the last 17 years.