"This is what always happens," writes Copenhagen-based chef and restauranteur Rosio Sánchez in her guide to Oaxaca, Mexico. "One trip to Oaxaca necessitates the next, a deeper and more delicious dive ...

Simply calling Diana Kennedy’s latest volume, “Oaxaca al Gusto: An Infinite Gastronomy” a “cookbook” would be selling it short. “Oaxaca al Gusto” is much more. It celebrates this state in southern ...

1 each poblano pepper 2 tablespoons, olive oil ½ cup, chopped onion 3 cups, chopped fresh mushrooms 16 ounces, Oaxaca cheese 6 flour tortillas Kosher salt Cilantro, lime, and salsa as garnish Set a ...

FOR THE ENCHILADA SAUCE: Toast the chiles in a hot pan until fragrant. (about 10 to 15 seconds per side). Allow chiles to cool and then remove stems, seeds, and veins. Char the onion, tomatoes, and ...

American visitors to the southern Mexican state of Oaxaca (wha-HA-ka) may have brought back with them some of the colorful carved figures and embroidered cloth sold by street vendors to keep alive ...

Alejandro Ruiz learned how to make memelas when he was just six years old. The handheld, oval-shaped “cornmeal cake,” which is usually topped with black bean paste, salsa and cheese, is a staple of ...

SAN ANTONIO – San Antonio cook, Vianney Rodriguez, is all about making meal time easy. She’s the author of “Latin Twist” and “The Tex-Mex Slow Cooker” and named cook of the year in 2020 by Southern ...

There’s something magical about taking a dish as beloved as chicken parm and giving it a whole new vibe with toasted guajillo ...

In 2007, New York bartender Phil Ward created the Oaxaca Old-Fashioned, which has helped usher in mezcal’s popularity. Unlike its whiskey cousin, this stirred cocktail is more vegetal, with hints of ...