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magazine mexican chef fiesta
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Jock Zonfrillo of Orana restaurant came to the BA Night Kitchen to make us some rather interesting Australian fare
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This kicky chile-and-peanut-laced dressing is ready to replace the ranch on your crudités platter.
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Salted watermelon margaritas, crackly duck carnitas, grilled pizzas, and many more recipes are on the menu for BA staffers this week.
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In this Venezuelan holiday dish, masa is filled with a shredded chicken and beef stew, then wrapped in fragrant banana leaves and steamed—like a tiny present.
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This breakfast burrito recipe from Eric See requires shredded hash browns and New Mexico chiles. And that’s perfectly fine by us.
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This recipe for melty, cheesy, spicy comfort in a bowl is one of the best sellers on the menu at San Francisco’s Tacolicious. Don’t skimp on the chips—trust us, you’ll need them.
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We hosted a Night Kitchen dinner in Los Angeles with Irene Neuwirth and chef Ludo Lefebvre.
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Mexican food is so much more than tacos.
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We had an epic dinner at Miami's Art Basel with chef Fredrik Berselius and artist Chris Doyle at the helm. Here are the highlights.
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From red snapper ceviche to coconut flan, these recipes are staples at the staff meal shared by Commander's Palace chefs and waitstaff.
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Everyone’s favorite humanitarian chef shares his home cooking in Spain My Way
Jamila Robinson
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How to keep track of Mexico City’s new wave of chefs and producers? Start with these Dónde Comeré favorites, all taking inspiration from—and pushing against—tradition.
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In his second cookbook, Truly Mexican, chef Roberto Santibanez gives you basic steps that you'll use again and again when cooking Mexican food...
Julia Bainbridge
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José Enrique and José Andrés are heading up efforts to feed the battered island.
Julia Black
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Carolynn Carreño
Videos
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Join Claudette Zepeda in San Diego as she makes salsa macha and Oaxacan chicken. Salsa macha is one of the oldest sauces in Mexico, dating back to the Aztec Empire. It is now prepared in over two hundred different ways. Claudette's variety includes chile pasilla, chile de árbol, peanuts, toasted sesame seeds and more. The Oaxacan chicken is spatchcocked and the seared in salsa macha, before being roasted in the oven.
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While Güero chef Megan Sanchez embraces her Egyptian and Mexican heritage in her food, it’s how she marries cuisine and a community of women in Portland that makes her restaurant a stand-out.
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Spend a day behind the scenes at República in Portland, OR with founder and co-owner Angel Medina and see how he and his staff work to be the best "storytellers" of Mexican food they can be.
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Ann Cromley, sous chef at Chez Panisse in Berkeley, California, brings you along for an entire day of behind the scenes prep and service at one of America’s preeminent farm-to-table restaurants.
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Here’s a thought exercise: If Texas was a Caribbean island, what would the local cuisine look like? Spend a day with Harvard Aninye, the chef de cuisine at Austin’s hottest Caribbean restaurant Canje. “We are authentic, we are in no way traditional. We'll serve the food that your grandmother would make if she lived in Texas.”
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Wes Avila, chef and owner of Guerrilla Tacos in Los Angeles, is riffing on a classic American "Taco Tuesday" with his own inventive, Mexico-by-way-of-LA taco called the "Pocho."