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 ...

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, ...

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 ...

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.

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 ...