In New York City, culinary legend Zarela Martinez introduced finely tuned, highly researched regional Mexican cuisine to a national stage, and has continued to blaze trails for more than three decades.
How Chef Enrique Olvera and his purveyors form more than the menu at Manta at The Cape in Cabo San Lucas, Mexico.
A love of cookbooks gives a glimpse into history, formation of culture and nuances of Mexican cuisine.
In the first entry of Roots, a recurring column, a Life & Thyme contributor explores tradition and heritage of Mexican food at home in Tia Chayo’s kitchen.
Guisados is a family-owned restaurant with two locations (Boyle Heights and Echo Park) that specializes in one thing: authentic, home cooked tacos.
Having not visited my homeland in 17 years, three days was hardly enough time for me to put together a full picture of life in Mexico, but it still left me with a lot to think about.