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A torta’s main job is to keep a person full for hours.

My big, fat, Mexican sandwich: tortas tantalize the taste buds

Janet Blaser - 0
Cream, honey, and peanut butter make up this fondue's base.

Peanuts have been in Mexico for centuries, but mostly at snack...

Janet Blaser - 0
Nopal with mint salad, one of the recipes in James Oseland's new cookbook, World Food: Mexico City, focused on the capital's cuisine.

Food writer travels the world for his art but adopted Mexico...

Leigh Thelmadatter - 0
Verdologa, a succulent, has an almost infinite number of varieties.

Verdologa adds flavor and texture to classic recipes

Janet Blaser - 0
Dried salted cod is used in the traditional Christmas dish bacalao a la vizcaína.

Mexico’s Christmas dinners combine Spanish and indigenous favorites

Leigh Thelmadatter - 0
Concepción Fernández and daughter-in-law Guadalupe prepare chiles navideños.

Stuffed chile dish is a staple in Puebla during the Christmas...

Joseph Sorrentino - 0
Bakers at work on "dead bread."

Bakers are preparing special bread that accompanies Day of the Dead

Joseph Sorrentino - 0
Joel Luis and a bottle of sauce made by El Típico in Ixtepec.

Oaxaca family restaurant finds market for traditional fare

Michelle Aguilar - 0
The Puebla cook and the ingredients that will go into her own version of the dish.

It takes Concepción Fernández two full days to prepare chiles en...

Joseph Sorrentino - 0
Tacos of carne asada made with an orange marinade.

What makes oranges green? A sudden rise in temperature

Janet Blaser - 0
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