I had planned to photograph some membrillo (quince) trees, but at the orchard entrance I found myself just about nose-to-nose with the guard goat. No matter where you're from, you've heard some interesting place names. In the United States, you'll find Medicine Hat, Wounded Knee, and French L...

"Real" Mexican chile relleno (stuffed, battered, and fried chile poblano), caldillo de jitomate (tomato broth), and frijoles negros (black beans). More and more people who want to experience "real" Mexican food are asking about the availability of authentic Mexican meals outside Mexico. Blogg...

Fresh hierbabuena (mint) growing in a Morelia friend's garden. The cuisines of Mexico--and there are many--are a fantastic amalgam of indigenous corn-based food preparations with a heavy overlay of Spanish ingredients, a strong influence of Moorish flavors, and a lagniappe of French artifice ...

Mexico cooks. Frijoles, Tzintzuntzan, Michoacán. At the very dawn of 2006, a dear friend wrote to me from California, insisting that I start writing a culinary report from Mexico. WHAT? I had no idea what to write about, no idea how to create interest in what I might find to say, no idea ...

In this mural around the corner from the restaurant, the silver Twinkie, icon of the Pinche Gringo BBQ joint, floats above Mexico City's Palacio de Bellas Artes (Palace of Fine Arts), offering a bilingual welcome to everyone in the Distrito Federal who wants Texas-style barbecue. You might be ...