#mexican-cuisine

#mexican-cuisine

Emidio Oceguera has managed some of Chicago's best-known restaurants, including De Cero and Chicago Cut. When he began entertaining the idea of opening his own place, his parents kept him grounded. Their advice ultimately inspired him to launch the Pilsen restaurant Cerdito Muerto in his childhood neighborhood last summer. Oceguera brings unapologetic personal touches to the space and menu. In a Mexican food scene as rich as Chicago's, Oceguera isn't interested in chasing trends or being anything but himself.

Growing up in a Mexican household, it never truly felt like the holidays until my abuela, very aptly, broke out the yellow box of Abuelita chocolate from the tiny cupboard next to the stove. My family and I would decorate the Christmas tree, laughing and reminiscing over handmade ornaments. Then we'd soak up the beauty of the silvery lights in the sala, warming our palms with mismatched tazas of chocolate.

In her new cookbook " Rooted in Fire: A Celebration of Native American and Mexican Cooking," Pyet DeSpain, Season 1 winner of Gordon Ramsay's "Next Level Chef" competition series, offers a warm introduction to the culinary traditions that shaped her upbringing in Kansas City, Kan., and on the Osage Reservation in Pawhuska, Okla. She invites readers to embrace a land-first approach to cooking that emphasizes an intimate understanding of how their food reaches their plates.

Aguachile, the bright and punchy seafood dish from coastal Sinaloa, Mexico, gets its name (which translates to chile water) from the vibrant blend of chiles, lime juice and salt that transform the sweet flesh of raw shrimp into tender, tart flavor bombs. I love making shrimp aguachile because it really takes me to a place. For me, that place is Mazatlan, Mexico.

Maydan Market, a new culinary compound in Los Angeles's West Adams neighborhood, has proved itself worth the 6-year wait. D.C. restaurateur Rose Previte's food hall and market feels like an Avengers lineup of the city's best operators, with stalls from already-iconic Los Angeles restaurants such as Holy Basil (which introduced Yhing Yhang, a Thai barbecue counter); Poncho's Tlayudas (running Lugya'h, a crowd-drawing tlayuda joint); and Tamales Elena (whose Maléna slings tamales, weekend barbacoa, fried fish tacos, and more).

The etymology of chocolate is via Spanish via Nahuatl - xocólatl combines xococ for sour, atl for water, owing to the bitterness of its earliest uses for what was once an elegant drink in the royal courts of ancient Mexico. Its export to Europe and the passing of centuries made "hot chocolate" a milk-derived sweet drink, warmed, though in Indigenous communities in Mexico, it's still

For years, I've brought friends to Mercado la Paloma, the food hall and cultural center that is home to Gilberto Cetina's Holbox, the seafood counter that was our L.A. Times Restaurant of the Year in 2023 and last year was awarded a Michelin star. These days, there's always a line for Cetina's exquisite seafood plates, including his octopus taco with squid-ink-stained sofrito.

It's a good time to be a Greater Boston diner in 2025, with exciting and diverse restaurant openings occurring all over the metro area. Each week, Boston.com will highlight the restaurant openings worth knowing about across the Greater Boston region. Some spots will already be open, while others are set to debut soon or later this year. At least one featured restaurant will always be a bonus item - either a pop-up, a collaboration, or event at area restaurants.

In "Last Suppers: If the World Ended Tomorrow, What Would Be Your Last Meal?," author James L. Dickerson claims Monroe had spicy meatballs and guacamole at a Mexican restaurant, washing it down with Champagne, her drink of choice at the time. In "Their Last Suppers: Legends of History and Their Final Meals," author Andrew Caldwell states that on the night of her death, Monroe had a Mexican buffet delivered to her home, which consisted of gazpacho, meatballs, refried beans, veal parmigiana, layered taco dip, and chicken.

"The corn is so delicious on its own. We want it to taste like Mexican cuisine. We want it to taste like summertime," Cantu says.

A new Mexican restaurant has taken root downtown, right near PSU and the South Park Blocks. Madrina, which opened in late August, offers lunchtime staples like tacos, burritos, and quesadillas in its informal mercadito-themed space during the day. At night, Madrina's neighboring dining room opens for dinner, with hearty plates like cochinita pibil and pollo rostizado, plus a wine list composed entirely of Latina winemakers from the Willamette Valley.

"You have to help me understand," a friend emailed recently. We'd run into each other at Dolores, the Bed-Stuy taqueria that routinely quotes two-to-four-hour waits. On weekends, it's hard to secure even the rickety garden chairs on the sidewalk for drinks, and it took me over an hour to find a spot at the bar wide enough to set a napkin. "Is this normal now? Is it a TikTok thing?" my friend wrote. "HELP!!!!"

Mexico City's celebrated dining scene just got a whole lot closer to home. La Popular, one of the capital's most beloved modern Mexican restaurants, is officially opening its doors in Los Angeles this Monday, September 22nd, bringing authentic flavors and that unmistakable Mexican hospitality to the heart of Hollywood. Perched at Ovation Hollywood with breathtaking, unobstructed views of the iconic Hollywood Sign, this isn't just another restaurant opening: it's a cultural bridge connecting two of North America's most vibrant food cities.

I've traveled to more than 20 countries, but Mexico continues to be one of my favorite destinations to visit. One Mexican city in particular has stolen my heart: Puerto Vallarta. Located on the country's west coast, Puerto Vallarta is more than just a classic resort town. It offers a unique blend of pristine beaches, a bustling downtown scene, and plenty of outdoor adventure.

Tamales are a Mexican staple that, at one point, was only available at street vendors, restaurants, and from the kitchens of Mexican cooks. Now, they're widely available in grocery stores and big box stores nationwide. Tamales are a traditional and important part of Mexican cuisinedating back to between 8000 and 5000 B.C. A tamale features corn-based dough ( called masa) and a variety of fillings, including meats, vegetables, cheese, beans, and even fruit.

Portland's rich, varied, and vibrant Mexican food scene deserves more attention than it gets. Quality taquerias and mercados have long simmered guisados and pressed tortillas across the city, but in recent years, the scene has blossomed even more. Quesabirria carts, mariscos pop-ups, and artful tasting menus have landed around town, expanding the range and regional representation in Mexican dining. Yet as the food scene has grown, so has the federal government's aggression toward the people behind it.

Tajín seasoning, a blend of chile peppers, lime, and sea salt, adds a burst of tangy zestiness and vibrant color to fruit salads, making them refreshing and hydrating.

Frijoleros in Greenpoint features stunning fish tacos, grilled shrimp, and cocktails like paloma with Manzanilla sherry, offering a unique Mexican dining experience.

The vibrant green citrus adds a bright burst of acidity to tacos and is an essential part of authentic Mexican cooking.

Hacienda Restaurant offers bold Latin American flavors, including slow-cooked meats and fresh house-made salsas, emphasizing traditional Mexican and Spanish cooking.

Adding cocoa to chili creates a delicious flavor enhancement. Unsweetened cocoa intensifies savory elements without adding sugar, making chili richer and more umami.

The new incarnation of Don Ramon's could open at Embarcadero Center if enough funding is secured from a crowdfunding campaign to finance its buildout.

Ted Kim announced he was selling Steins due to a decrease in customers and a surge in expenses, which prompted a bidding war for the property.

Ceviche is one of the easiest dishes to make, and a great way to dip your toe into the world of Mexican seafood. While the idea of eating raw fish might turn you off, the acidic juices used to create the dish 'cook' the fish just enough to keep it safe while keeping the dish light and refreshing.