Author: Marcela Valladolid
Author: Jennifer Jones
Author: Tom Gilliland
Author: Jill Silverman Hough
Author: Ryan Magarian
Author: Priscila Satkoff
No offense to salsa, but come on, who doesn't love a gooey, cheesy bean dip, bubbling hot like lava from the broiler? If you're a chile head, you'll probably want to up the number of chiles and leave the...
Author: Gina Marie Miraglia Eriquez
Author: Bon Appétit Test Kitchen
(Tamales de Guajolote con Mole Negro) Editor's note: The recipe and introductory text below are excerpted from Zarela Martinez's book The Food and Life of Oaxaca: Traditional Recipes from Mexico's Heart....
Author: Zarela Martinez
Author: Marilyn Tausend
Author: Cecilia Hae-Jin Lee
Author: Ivy Stark
Author: Bon Appétit Test Kitchen
Author: Tom Gilliland
Author: Tori Ritchie
Author: Jimmy Shaw
In Oaxaca, green mole (_mole verde_) is one of the seven famous moles-with fresh herbs giving it fabulous color. This version is sometimes called *mole pipían*, referring to the pumpkin seeds used in...
Author: Cecilia Hae-Jin Lee
Author: Marcela Valladolid
Author: Deborah Schneider
Author: Bruce Aidells
Author: Diane Rossen Worthington
Author: Melissa Roberts
Author: Priscila Satkoff
Author: Bon Appétit Test Kitchen
Author: Rick Bayless
Take fried fish, break it up, and douse it with lime juice, Worcestershire sauce, chiles, and cilantro, and you have an incredible jumble of textures and flavors. Because you hack the fish into bits, there's...
Author: Roberto Santibañez
Author: Lourdes Castro
Author: Lourdes Castro
You can reheat this ooey-gooey dip in a skillet, or keep it warm in a fondue pot.
Author: Bon Appétit Test Kitchen
Author: Amy Finley
Author: Ivy Stark
Author: Lora Zarubin