ROSETTA: Favorites From a Staple of the Mexican Culinary Scene
Rosetta in Mexico City exemplifies the humble coexistence between human innovation and nature I read somewhere that the differences in early architecture across the world cannot only be
Rosetta in Mexico City exemplifies the humble coexistence between human innovation and nature I read somewhere that the differences in early architecture across the world cannot only be
Pujol comes next on my gastronomic journey around Mexico City The gastronomic journey around Mexico City is far from over and it doesn’t just end with Blanco Castelar. Next
A taste of Mexico and beyond: Blanco Castelar Traveling for me remains to be one of my favorite things in life. Away from what I’m familiar with, I’m
Before I went to the United States, my only exposure to Mexican cuisine was a restaurant bar in the 1980s that was more known for its dark ambiance and
The aroma of toasted almonds and sesame seeds, chiles and spices emerges from this small Brooklyn store where about 1,600 pounds of mole poblano is made every day. Three generations of Mexican women work inside, wearing white hairnets while they peel, cut and grind ingredients, standing next to enormous two-handled pots with onions and garlic boiling in oil.
Have you heard of cochinita pibil, a slow-roasted pork dish, escamoles, the ant larvae from central Mexico, or empanadas de mole, chocolate-filled pastries from the Oaxaca region?
After a two-month-long vacation in LA where he and his brother sampled different Mexican dishes from food carts, trucks and restaurants, Philip Tan thought it a good idea to give authentic Mexican cuisine a try in Manila.
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