There’s a seriousness and beauty to a food whose preparation begins with the need to dig a rather large hole. Though it might come as a surprise that throughout the global history of gastronomy, ...

Heat a 12- to 15-inch cast-iron skillet over medium-high. Add chiles; cook, turning often, until charred and slightly softened, about 4 minutes. Transfer chiles to a large, wide saucepan. Remove ...

Mexican beef barbacoa made easy! This recipe features tender beef and a spicy sauce made with three different hot peppers and is served shredded. It will melt in your mouth in the best way possible!

An curved arrow pointing right. Inside El Pica 1 in Texcoco, Mexico, the original barbecue of the Americas is still being cooked low and slow inside of pit ovens. The restaurant's lamb barbacoa recipe ...

1. Place a large skillet over medium-high heat. Add 1 tablespoon oil and onions, garlic, and jalapeño. Sauté 3 to 4 minutes until onions are softened. 2. Add Big Red, lime juice and zest. Stir and let ...

We’ve got 42 recipes to help inspire you to make dinner this November—one for every day of the month, and then some.

With taco fillings, I tend to gravitate toward carnitas. It's rich, but light in flavor and seems to blend well with most salsas. There are times, though, when I crave a more assertive, beefy filling ...

DENVER, Colorado — Throughout Mexico, there are different types of barbacoa. The one Jose Avila grew up eating was barbacoa de borrego, or lamb barbacoa, originating from Hidalgo. When he moved to ...

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. Barbacoa might be the ...