#oaxacan-moles

#oaxacan-moles

"We're bringing our childhood memories to the table, and now people are paying attention," said Erick Rocha, pastry chef at Corima in Manhattan and the all-day cafe Vato, in Park Slope, Brooklyn, where conchas regularly sell out.

"We didn't want anyone to know what we were using," he told The Times in an interview at Tapatío's factory in Vernon. "That always scared my sisters, because what if something happens?"

"The response to our Frank's RedHot® Spicy Gummy Bears proved that consumers are ready and excited for swicy done right. With Cholula Chamoy, we're leaning even further into flavour mashups that feel authentic, craveable, and completely differentiated in the candy aisle."

Singular Archive is a cultural custodian safeguarding the world's rarest liquids. This is not a spirits brand, but an artistic endeavor in which the liquid is a part of the work itself.

Oversized burritos are more of a north-of-the-border staple. In Mexico, even in northern regions where burritos originate, they're practical and proportionate. This is owed to the differences between traditional Mexican cuisine and its American-adapted counterpart.

A small splash can brighten the sweetness of corn and add a subtle herbal lift. It should enhance - not dominate. Think of it as a squeeze of lime, ever so popular in Mexican food, in spirit form.

Spirits brand Clase Azul México will soon open a brand-new home in the city's Polanco area on Feb. 17, offering guided tastings, rotating art installations, private events, and more. The new address, dubbed "Casa de Los Leones," or House of the Lions, was built in a historic mansion where original elements like stained glassed windows were preserved, juxtaposed with contemporary design.

The Mexican Pizza has been a Taco Bell fan favorite since it was first introduced to the menu back in 1985 - though it went by a different name back then, the Pizzazz Pizza. In its current form at the fast food chain, this dish consists of two layers of crisp flour tortillas with refried beans and seasoned ground beef sandwiched in the middle, and "Mexican Pizza Sauce," melted cheese, and diced tomatoes on top.

The project was undertaken by the collaborative team of Laboratorio Regional de Arquitectura, Taller | Mauricio Rocha, and Samuele Xompero after the demolition of the building that once housed the National Union of Cacao Producers, and which had suffered severe structural damage. The building's architecture incorporates the formal memory of its predecessor, but with a new program dedicated to showcasing the transformation of cacao into chocolate.

Alemán, originally from Cabo San Lucas, has toured most of South America, bringing his Spanish-language rap to millions of fans. According to Spotify, Alemán is 2026's most popular Mexican rapper. Gera MX, originally started by freestyling on the streets of San Luis Potosí and then joined the collective, the Mexamafia. But it was his co-penned "Botella Tras Botella" that was the first Mexican single to break into the US Billboard Top 100.

Traveller check into hotels for easy access to historical Mayan sites and the cenotes beyond, with ambles through colourful squares and late, balmy nights digesting feasts over tequila tipples. Between cultural excursions and natural wonders, however, there's much to be said for the artisans in these parts. From crafted perfumes to handmade chocolates, these are the gifts and trinkets to make space for in your luggage.

Tequila has spent a long time in the shadows of the spirits world. Unfairly stereotyped as a drink reserved for college bars and wild nights, its recent renaissance and the emergence of many popular tequila brands have shown the world that it's worth celebrating after all. And nowhere is this celebration more on display than at Ixi'im, a restaurant that claims to have the largest collection of tequila in the world - 3,435 bottles, to be exact.

"Through this 7th edition of Chef's Council, we're uniting the culinary creativity of world-class chefs with our deep expertise in flavour and taste to push the boundaries of hot and spicy, embracing all the nuances and sensations that make heat truly satisfying," Ullram stated. That nuance is key. Today's consumers aren't just chasing the hottest pepper on the Scoville scale: they're looking for layered experiences: the slow burn, the cooling contrast, the lingering tingle, and the complex interplay of pungency with sweetness, umami, or citrus.