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Steve’s Chiles Rellenos con Queso
Steve Rogers, late co-editor of The People’s Guide to Mexico, was a serious student of Mexican customs and cuisine. Sometime back through the mists of time, I remember a Mexican woman teaching Lorena...
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Carjackers, Stewed Iguana, and Pollo Guisado
Churpa and Jazmin Just had a great visit with our friends Mark and Jazmin, who live on the coast of Guerrero, about an hour outside of Zijuatanejo. They report that things seem to be cooling off in...
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12 Awesome Mexican Dishes You'll Seldom Find in the U.S.
Editor’s note: If Steve were still with us, no doubt this list would be longer…much longer. As it was, we had to rely on our panel of bickering in-house experts: Carl Franz, El Codo, and me, Churpa....
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Taste of Zacatecas
If you’re still on the fence about a trip to Mexico, you’ll tip to the southern side when you read Javier Cabral’s excellent article on exploring the culinary treasures of his family’s ancestral home...
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Avoiding the Ouch: El Codo on How to Prevent Chile Burns
A Mexican dish without chile is as sad as mashed potatoes without butter. But the fun stops if you handle chiles and then accidentally touch your eye. As you may have noticed, the oil in a chile that...
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Sopa de Lima: Just the Thing for a Nasty Cold
A variation on “Sopa de Lima”, a Yucatecan recipe from my battered copy of “The Cuisines of Mexico”, by Diana Kennedy. (I added avocados and used coconut oil instead of lard, which gave the soup a...
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