There’s a seriousness and beauty to a food whose preparation begins with the need to dig a rather large hole. Though it might come as a surprise that throughout the global history of gastronomy, ...

Instead of braising barbacoa all day, toss the ingredients into the Instant Pot and you’ll have tender, sweet and savory shredded beef ready to tuck into tacos in a little over an hour. While Mexican ...

With taco fillings, I tend to gravitate toward carnitas. It's rich, but light in flavor and seems to blend well with most salsas. There are times, though, when I crave a more assertive, beefy filling ...

SAN ANTONIO – It’s a San Antonio twist on a spring favorite! Chef Leo Davila of Catch the Wave and Stixs & Stone loads these chili cheese dogs with barbacoa and hatch green chiles. Watch the video ...

This family-owned Mexican restaurant in Pennsylvania has been serving time-honored recipes locals can’t stop craving.

Chef’s Note: The key to many Mexican dishes is properly cooking chiles and vegetables, which entails charring the outside while keeping the inside raw. Otherwise, the dish will be too sweet. You will ...

If you're anything like one-third of America, per Civic Science, you probably really love Mexican food. The seasonings, the tender meat, the chips and dip -- what's not to love? Among the ...

Bill Esparza is a James Beard award-winning food journalist, author of LA Mexicano, and onscreen food television personality covering food in United States and Latin America. In Los Angeles, the only ...