Here's what you need to know about shopping for and cooking with these 12 popular dried chile varieties. The wall of dried chiles at the Mexican grocery store is always mesmering to me—a mural with ...

Preheat oven to 425 degrees. Prepare tacos: Heat vegetable oil in a large skillet over medium heat. When it sizzles, add ...

Tajín, a zesty Mexican seasoning made of dried chiles, dehydrated lime and sea salt, is a culinary Swiss Army knife. Invented in 1985 in Jalisco, Mexico, Tajín is often enjoyed sprinkled on fruits, ...

This story was originally published in MIX magazine on March 3, 2012. By Ivy Manning You wouldn't be caught dead with a tin of preground pepper, and your nutmeg is always freshly ground from the ...

Bring the vibrant taste of Mexico to your table with incredible birria tacos! Savor the tender, slow-cooked beef, smothered ...

When I was growing up, salsa macha was a staple at our family table (and it still is). We often enjoyed it alongside bowls of warm pozole or my personal favorite, crispy tostadas de frijoles con queso ...

Who gets to wag the proverbial finger at what should or shouldn’t play a part in a Mexican person’s kitchen or gastronomical expressions? “Is cooking not an outlet for us to cultivate and bring our ...

Fiery, spicy shrimp are perfect as a saucy appetizer or served over rice. Breana Lai Killeen, M.P.H., RD, is a food editor, recipe developer, farmer and dietitian who has worked in all facets of the ...