[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at... More
A second attempt at replicating the taste and texture of al pastor at home came with some nice improvements, along with a few set backs, using an interesting technique that could hold future promise. More
Roasting a set of standard salsa ingredients first may add some time to an otherwise quick process, but it's all for good as the end result retains a freshness while gaining a tomato intensity, some sweetness, and a more mild heat the melds seamlessly throughout. More
If you thought you couldn't justify taco night for just two people, try this version that has all of the flavor, none of the labor. More
[Photographs: J. Kenji Lopez-Alt] Note: Look for dried chilis in a large supermarket or latin market. If you can't find these exact chilis, any combination of mild, fruity and bright-tasting chilis will do, such as guajillo or Colorado. Barbacoa can... More
[Photograph: Chichi Wang] Note: Pork or lamb's tongue can be used in place of the beef. Use 1 1/2 pounds tongue total and proceed as directed. About the author: Chichi Wang took her degree in philosophy, but decided that writing... More
[Photograph: Jennifer Olvera]... More
A fresher take on the more traditional Mexican chorizo, green chilies gave a very natural flavor that seasoned the pork thoroughly with a spicy kick, but didn't overpower the meat, creating a link with great flavor and balance. More
