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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 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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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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Jock Zonfrillo of Orana restaurant came to the BA Night Kitchen to make us some rather interesting Australian fare
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Mexican esquites meets Chinese tiger salad. This crunchy, bright, sweet, juicy side is everything you want to eat in the summer heat.
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A combination of beer and vodka keeps the masa and rice flour batter on these swordfish pieces ultralight and delightfully crisp.
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Potatoes and poblano chiles shine in this recipe for papas con rajas. Soaked with crema, the combo is a great side dish or vegetarian-friendly taco stuffing.
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And the award goes to…
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Mexican food is so much more than tacos.
Articles
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Culture
Everyone’s favorite humanitarian chef shares his home cooking in Spain My Way
Jamila Robinson
best-new-restaurants
Restaurants
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.
Restaurants
José Enrique and José Andrés are heading up efforts to feed the battered island.
Julia Black
Mexico City
“She has become one of the main pillars of modern Mexican cuisine.”
Claudio Castro
Cooking
This week on the Dinner SOS podcast, Chris and Maya Kaimal help a caller make a birthday feast to remember.
Bon Appétit Staff & Contributors
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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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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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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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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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“I started cooking when I first moved to Miami 10 years ago, just out of desperation for Vietnamese food.” Today Bon Appétit spends a day on the line with Tam Pham, chef and owner of Tâm Tâm and the Michelin Guide Florida 2024 Young Chef Award Winner.