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 ...

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 ...

Beef barbacoa made easy! This recipe features tender beef and a spicy sauce made with three different hot peppers, served ...

There are many types of taco nights out there, and not all of them are created equal. While there are few tacos that truly disappoint -- Taco Tuesday is rarely anything but wonderful -- every once in ...

Mexican food is so vibrant, both in taste and color. You could eat it every day without ever getting tired of it, given the countless Mexican flavors, ingredients, dishes and ways to prepare them.

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 ...