This slow-cooked pork in chile sauce was the first dish San Francisco’s Rosa Martinez ever made by herself. She was all of 9 years old, living in her native Oaxaca, near the town square where she sold ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. Growing up as a first-generation Mexican ...

Instructions: Using a medium saucepan, add water and chiles. Bring to a boil over high heat. Reduce heat and simmer for 10 minutes. Set aside and cool for about 10 minutes. In a blender, blend chiles ...

Acorn Squash Tamales are a more modern take on the traditional tamale. They use a whole squash as the wrapper instead of the corn husk. Inside is creamy masa, a seared pork filling (rather than stewed ...

When Mely Martínez first moved to the U.S. in 1991, she was struck by the way the food of her native Mexico was represented in restaurants. It didn’t taste or look like the food she spent her whole ...

These tamales are wrapped in tradition - and loaded with smoky, savory pork. From masa to filling, learn the process behind making this beloved dish just like it's done in home kitchens across Latin ...