Mexican cuisine


Raicilla used to be illegal. Now it’s catching on with craft-cocktail drinkers.


A type of regional mezcal from Jalisco, Mexico, is making its way north of the border. But new regulations meant to protect rural producers may wind up threatening their very existence.

At a counter in a Latino market, customers wait to buy food while workers cook in the back. In the foreground are huge steel pots.

In LA, unwrapping tamales is the heart of the holidays

Tacos al pastor from Carmela's Mexican Restaurant in Beaumont, Texas.

Thank the Ottoman Empire for the taco al pastor


Head to the US-Mexico border and find a Chinese food scene like none other

Corn smut

Smitten with smut: US and Canadian farmers dread corn smut, but it’s a hit in Mexico

Gonzalo Guzmán, co-chef at San Francisco's Nopalito, shows off his "tablecloth-staining" mole.

It’s tough to master Mexico’s special sauce — but well worth it


A festival in San Francisco shows off the vast variety of mole, the rich sauce for which every family in Mexico seems to have its own special recipe.

The World

Healthy cooking from the convenience store or drug store

Arts, Culture & Media

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Chef Barbara Sibley of La Palapa Cocina Mexicana in New York

If you like enchiladas con mole, give thanks to Mexico’s convent kitchens

Arts, Culture & Media

Barbara Sibley is the chef and owner of La Palapa Cocina Mexicana in New York, but she was born and raised in Mexico. Her parents were expatriate Americans who fell in love with Mexico and decided to stay. At college, Sibley studied anthropology. And maybe that’s why she’s so interested in the roots of modern Mexican cuisine, and especially the role played by Mexican convents in creating that cuisine.

Every Taco Tells a Story

In the United States, we like to say that things are as American as apple pie. But maybe it would make more sense for us to say that things are as American as the taco. Tacos predate the arrival of Europeans in North America, and over the centuries, they’ve evolved from a Mexican food staple […]

Experts look to edible bugs to help ameliorate food scarcity


The United Nations Food and Agriculture Organization says insects will be a viable solution to food scarcity. Edible insects are picking up momentum in the United States and in countries like Thailand, where the edible cricket industry is already worth $30 million.