'Mexico' on Serious Eats

Video: Making Chocolate, Changing Mexico

When we set off to film a story about Cacao in Mexico, we thought it might follow the usual how-to progression of growing cacao, fermenting the beans, toasting and grinding them, and finally making them into chocolate. What we found instead was a chocolate producer (Casa Tropical) and a cacao farmer (Doña Demetria of CASFA) with a shared passion, for not just the flavor and product, but the spirit behind the fruit and the trees. They opened up to us about this ancient food and the role it holds in Mexico's future. More

Video: Oregano Farming in Mexico

Our journey to this story began with a phone call to Steve Sando, of Rancho Gordo. A few minutes into our chat, he told us about a rural community in Hidalgo, Mexico that was growing beautiful oregano in an effort maintain the life and vibrancy of the surrounding community. We were sold. More

Video: Two Weeks in Mexico

When it comes to eating, Mexico may be the best place on earth—at least in our humble opinion. We traveled to Chiapas, Oaxaca, Hidalgo, and the Capital Federal for two weeks, where we spent time with Oregano farmers, mushroom hunters, cacao growers, and corn farmers. And all along the way, we ate. This video is a compilation of our favorite bites, packed into one food porn-heavy minute. Enjoy! More

The Food Lab: The Best Caesar Salad

We all know what Caesar salad is. Chopped romaine lettuce and garlicky croutons tossed in a creamy dressing made with eggs, olive oil, lemon, parmesan, Worcestershire sauce, and anchovies. There's a reason that in the 90 years since its invention, it's become the default second salad option at every single major restaurant chain in the country: even when mass-produced, it's combination of savory, creamy, tangy, and crunchy ingredients is tasty stuff. But we can do better than those chains in our own kitchens, I hope. More

Market Scene: Mercado San Juan in Morelia, Mexico

The site of the Mercado San Juan has hosted a market in one form or another since pre-Hispanic times. Fittingly, the ingredients for sale are the building blocks of the traditional foods you see on the streets of Morelia: brightly colored guavas, pitayas, and tiny plums that will turn up in gaspacho de frutas (local fruit salad, topped with cheese and hot sauce); honey and sugar that will end up in the multitude of sweets for which the town is famous; and sweet corn, in varieties ranging from kernel to leaf, and even in fungus form. More

Market Tours: Mercado San Juan in Mexico City

While Mexico City's sprawling La Merced market can fulfill on almost all common goods for Mexican cooking, in contrast, Mercado San Juan delivers on just about everything else. For what it lacks in scale, Mercado San Juan makes up in diversity. It still has the ubiquitous bins of chiles and mole pastes, but they seem to be placed there only by default as each stall in the market truly amazes with its gems of delicacies, the unusual, and the rare. More

A Sandwich A Day: Carne Asada Torta from Tortas Wash Mobile in Tijuana

Tortas Wash Mobile is Tijuana's first, most famous, and longest-standing torta stand. In 1964 the stand opened with no official name and was unofficially branded Tortas Wash Mobile because of its location, adjacent to TJ's first car wash. Today, the car wash is long gone, but locals maintain a fierce and passionate loyalty to the only item they serve, a carne asada torta (35 pesos, or less than $3 US). More

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