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 ...

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, ...

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 ...

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 ...

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

Barbacoa tacos recipe with smoky beef and authentic Mexican flavor. ‘Not Gonna Happen’: Lawmakers Shrug Off Pay Freeze ...

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 ...

Nothing says San Antonio like breakfast tacos (sorry, Austin. You know it’s true.) Grabbing a quick bean and cheese at that favorite taquería to start the day is as much a part of this city’s culture ...

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 ...