From the Table
Mexican Food
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Tamales
Mexican red pork tamales — lard-beaten masa steamed in corn husks around guajillo-ancho pork. The float test, the…
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Chilaquiles: Mexico’s Genius Breakfast of Fried Tortillas and Salsa
Chilaquiles rojos — crispy fried tortillas simmered in guajillo salsa for exactly ninety seconds, topped with a runny…
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Guacamole: The Authentic Mexican Recipe
Authentic Mexican guacamole — just six ingredients, mashed by hand, ready in ten minutes. The real deal, not…
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Carne Asada: The Grilled Heart of Northern Mexico
Authentic carne asada — the best cut, a citrus marinade that won’t toughen the meat, and the sear-and-slice…
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Enchiladas: Mexico’s Rolled, Sauced & Smothered Classic
What’s really in an enchilada, the red/green/suizas sauce styles, the restaurant secret that keeps them from falling apart,…
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Tacos al Pastor
Tacos al pastor — chile-red pork with charred pineapple, born when shawarma met the tortilla. The adobo and…
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Pozole: Mexico’s Ancient Bowl of Celebration
Pozole rojo — Mexico’s festival soup of red chile broth, tender pork and hominy, finished with cabbage, radish,…
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Quesabirria Tacos
Quesabirria tacos — cheese-stuffed, dipped in chili-red braising fat, griddled crisp, and served with consommé. The Tijuana taco…
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The Real Story Behind Baja-Style Fish Tacos
Baja fish tacos — beer-battered fish, crunchy cabbage, cool crema and lime in a warm corn tortilla. Ensenada’s…