Arizonans will tell you they love Mexican food. Our longstanding local breed of AZ-Mex — a distinctive and sometimes messy amalgam of Mexican, American and Native American influences — is just a tiny ...

The colonization of Mexico by Spanish conquistadors in the 16th century brought the Aztec empire to its knees. The devastation began with soldiers and ended with goats. You see after the Spanish ...

The meat: Trim most of the fat from the meat. Place in a large noncorrosive dish. The chile marinade: Heat a griddle or heavy skillet over medium. Tear the chiles into flat pieces and toast them a few ...

This city has plenty of restaurants such as Flor del Rio, Birria de Don Boni and Birrieria Tlaquepaque, and weekend stands offering traditional birria de chivo (Mexican goat stew) served with a bowl ...

Ask Maria Lopez what she puts in her adobo at Hola Cabrito and she'll tell you that's locked up. Literally. She keeps the seasoning blend of chilies and other spices imported from Mexico in a locked ...

Bill Esparza is a James Beard award-winning food journalist, author of LA Mexicano, and onscreen food television personality covering food in United States and Latin America. Around 1997, Silverio ...

If you’re into food TikTok at all, you’ve seen it — dried chilis rapidly de-seeded and chopped, boiled, blended with more spices, and combined with tender chunks of savory meat and onion stewed to ...

Editor's note: Nick Zukin owns a Mexican restaurant in Old Town called Mi Mero Mole, which does not serve birria. Despite his dedication to traditional Mexican cuisine, we don't usually let him write ...

The luminous orange grease tints the white bowl above the dark red broth. I unwrap the aluminum foil that contains the warm corn tortillas and fish some of the soft stewed meat out of the liquid with ...

Every year, it seems, brings more and more new Mexican restaurants and food trucks to Texas. That’s been true even during COVID-19, as the taco has proven an especially pandemic-proof dish. This makes ...

The pictures seem to say it all: chubby tacos dripping flame-orange grease, quesadillas bulging with molten cheese, tangles of ramen noodles and shredded birria de res (beef braised in a chile-spiked ...

Birria—like its cousin, barbacoa—is a preparation, not an ingredient. Both are (or least used to be) traditionally prepared in an earthen oven, and the main component can be any meat or other food ...