Add Yahoo as a preferred source to see more of our stories on Google. Clockwise from top left: Santiago Lastra, albóndigas (meatballs), choriqueso and butternut squash aguachile. AUTHOR PHOTO BY TANYA ...

Santiago Lastra takes a creative approach to Mexican cooking — using ingredients available at any grocery store Our cookbook of the week is Mexican Soul by Santiago Lastra, written with support from ...

Add Yahoo as a preferred source to see more of our stories on Google. Clockwise from left: author and chef Rick Martínez, caramelized onion and serrano salsa, coconut fried shrimp and pineapple salsa.

Fairytale, Snowball, Orange Sparkler — no, not a secret password, just pumpkin varieties in area grocery stores now. Most of us only think of whole pumpkins for a single purpose this time of year: ...

Make two of Rick Martínez's favourite salsas and a dish the chef can't live without Our cookbook of the week is Salsa Daddy: Dip Your Way into Mexican Cooking by Mazatlán-based chef and author Rick ...

This recipe appears in a collection. See all stories. In Mexico City, ¡Provecho! (enjoy your meal) is a common greeting directed toward anyone you see eating, be it strangers, family or friends.

Guardian journalism is independent. We earn a commission if you buy something through an affiliate link. Learn more. Chef Rick Martínez shares his kitchen shortcuts and obsessions, and how to bring ...

Most of the world knows San Antonio for its cheese-laden Tex-Mex cuisine. But noted chef, author and filmmaker Adán Medrano says that doesn't tell the whole story. Medrano is a champion of what he and ...

Mexican food has travelled extraordinarily far, but somewhere in that journey the version many of us encounter has become ...