The New York Times – T Magazine:
From a vegetarian version with smoky salsa to a carne asada style that’s an after-school staple.
Category: Mexican Food (Cuisine)
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A D.I.Y. Cooking Course in Mexico City
The New York Times – Frugal Traveler:
Instead of an expensive weeklong culinary program, our columnist sampled three day classes, and learned a few things about mole sauce, tacos al pastor and local culture.
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The Los Angeles Restaurant That Sold Hollywood on Mexican Food
The New York Times – Travel:
Marlon Brando dropped by once a week. Quentin Tarantino mixed margaritas at the bar. Casa Vega opened nearly 70 years ago in Sherman Oaks, and it’s still a beloved industry hangout.
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A New Wave of Plant-Based Mexican Cooking
The New York Times – T Magazine:
Plus: an island auberge, nail polish from Harry Styles and more from T’s cultural compendium.
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Tracing Mexico’s Complicated Relationship With Rice
The New York Times – Travel:
Having arrived in the country via the Spanish Conquest, the grain’s presence poses the question: What’s native, and what isn’t, when it comes to a nation’s culinary history?