MND_FOOD & DRINK
The perfect Mexican cake for a Mexican Thanksgiving
It wouldn't be a true North American celebration without something from Mexico, so try combining these classic Mexican flavors for a Thanksgiving dessert to be grateful for.
Taste of Mexico: Mezcal
Sorry Tequila, the true spirit of the nation come from the rolling hills of Oaxaca.
Celebrate fall with these roasted vegetable Enchiladas Suizas in chile ancho...
The nights are drawing in, so warm your belly (and your mouth) with these spicy, hearty, totally-not-swiss enchiladas.
The tropical fruit that tastes like cheese
Yes, you read that right - and if you're feeling curious, you can try it for yourself.
Halloween is on the way, so celebrate with a Mexican pumpkin-swirl cheesecake pie
October means two big holidays: Day of the Dead and Halloween, so why not make a dessert that combines the best of both?
Taste of Mexico: Candies of Puebla
No Mexican sweet treat is as iconic as one from the heart of the highlands, and luckily for us, there's plenty to choose from.
Mexico City’s Fonda Margarita: The tiny Mexican diner with a big reputation
This old-school Mexico City fonda is beloved by chilangos and gets high ratings from the likes of Anthony Bourdain and Pati Jinich.
Move over brisket, suadero is Mexico’s best-kept secret!
Pastor and carnitas might steal the limelight, but suadero tacos are in a league all of their own — try making them yourself.
Get ready for fall with our all-Mexican apple cake recipe
You know the old saying, "It's as Mexican as apple cake" right? In case you didn't, here's the recipe for manzana magic you'll never forget.
Taste of Mexico: Corundas
The corunda is like the tamal 2.0 — more dense, more intense and... triangular!
Chicama: Peru by way of Puerto Escondido
Peruvian restauranteur Erick Jauregui has brought the tastes of his homeland to Roma Norte after finding success in Oaxaca.
Pit cooking in Mexico: The tradition and legacy of earth ovens
From cochinita pibil in Yucatán to barbacoa in Hidalgo and mezcal in Oaxaca, earth ovens and pit cooking are essential to Mexico's cuisine.
Flavor ritual: How to add achiote to the mix for ‘out of this world’ wings
Imagine paprika and nutmeg got together and decided to have a tropical vacation — achiote would be the result.
How have the best restaurants in Mexico benefited from Michelin star recognition?
Months on from the big day, how are Mexico's Michelin star chefs finding living with their success?
Why Mexico City’s Japanese restaurant scene is about more than just great food
There's so much more to Mexico City's sushi bars and sobas than meets the eye: They're also stories of over a century of Japanese heritage in Mexico.
What’s better than campfire chilli? A campfire chilli with dark Mexican beer, of course!
Rich, dark Noche Buena and mouthwatering meat come together to create the perfect fusion between Mexico and Texas.
