Before I ever experienced any kind of authentic Mexican food (Taco Bell excluded), I was pretty sure that tacos came from a box. This magical yellow box was decorated with cacti and terracotta tiles and had everything that you needed...
Continue reading »
These roasted tomato and pumpkin seed pesto tacos from Mark Miller's Tacos are not exactly standard Mexican fare. They are a combination of Italian, Spanish and Mexican ingredients that happen to work perfectly together. Italian Roma tomatoes, olive oil and...
Continue reading »
The following recipe is from the April 29 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! I think that turkey gets a bad wrap. Relegated to Thanksgiving, Christmas and a few dull...
Continue reading »
This recipe for potatoes with chile rajas and scrambled eggs from Mark Miller's Tacos is my idea of the perfect breakfast. In fact, I make a variation of potato and egg tacos at least once a week for a quick...
Continue reading »
Fish tacos from Pinche Taqueria. Fish tacos are sold all over the southwest coast of California. San Diego even has a fast food chain entirely devoted to them. One of the best tacos I've ever eaten was made in...
Continue reading »
Photograph by Robyn Lee Tacos al pastor, or "shepherd's tacos," are thought to have been inspired by Lebanese immigrants who came to Mexico City in the 1930s. Mexican taqueros cook pork shoulder on a vertical spit similar to Middle...
Continue reading »
