Carlos Salgado is on a mission to reclaim the tortilla. “It’s a working-class ingredient,” says the chef, “and here in the U.S. we haven’t typically assigned a lot of value to it.” The 36-year-old ...

The Hollywood Forever Cemetery and Olvera Street were full of calaveras, marigolds and alters over the weekend, the events kicking off the El Día de los Muertos festivities just over a week ahead of ...

This is Claudia Alarcón's mother's recipe for pecan atole. It's easy to make and delicious. Perfect for Día de los Muertos, to warm you up on any chilly winter night, or to accompany some good tamales ...

DEAR GABACHO: You're a smart gabacho, you know that? Coffee is among mankind's most overrated drinks and has created a nation of babosos who think it's perfectly fine to hacer cola at Starbucks every ...

Instructions: Dissolve the masa dough in 1 cup water. Strain the mixture through cheese cloth and transfer to a medium saucepan. Cook for about 15 minutes. Add remaining water, milk, cornstarch, ...