Chef Jess taught us how to make a delicious street food that everyone in your family will love and want to learn how to make! In just a few steps, you could be eating Pelonas Poblanas! The best part..

Las Cazuelas, which opened in 2013, specializes in dishes from the Puebla region in central Mexico. “In the beginning it was a little rough because everybody wants the regular chimichangas,” said ...

In a large stock pot, parboil the chicken in water seasoned with salt and pepper to taste. Drain, reserving cooking broth, and refrigerate until ready to assemble the dish. Prepare the Mole Poblano: ...

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Sí, everyone loves a taco. But for a novel take on Mexican fare, why not serve a platter of cemitas instead? Paired with bright, summery sides, these spectacular sandwiches are the ultimate alfresco ...

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Cinco de Mayo always seems to sneak up on us here at Happy Hour. Despite the eponymous nature of this holiday (which marks the victory of Mexico over France at La Batalla de Puebla in 1862) May 5 is ...

On the eve of his new restaurant opening in Toronto, inventive expat chef Francisco Alejandri opens up his recipe book for Globe Style. Chill a margarita glass by rinsing it in cold water and placing ...

This refreshing Latin American appetizer is fish marinated in citrus juices until it stiffens as if cooked. * Marix Tex Mex Cafe: The fish of the day--sea bass, red snapper, maybe albacore--is what ...