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 ...
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 ...
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 ...
“SQUEEZE some lime on it,” I instruct my friend, who’s piling soft shreds of sweet roasted meat onto a fresh tortilla. She moistens the crispy-edged flesh with an accompanying broth that’s the color ...
The Best Authentic Birria Recipe | Birria de Borrego Quesa Tacos & Consommé This authentic birria de borrego (lamb birria) is slow-cooked until tender, packed with smoky, rich flavors, and perfect for ...
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 ...
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