How to Make Mexican Food

But first, a question: What is Mexican food? The first story in this collection is by Mexican-American author Stephanie Elizondo Griest, who explores a cuisine “radically more complex, delicious and nutritious than what my community ate back home.” You’ll also find recipes for dishes like cactus salad, fried pork skins in salsa, sweet cornbread and pulque, plus a breakdown of the five essential ingredients you need — and Velveeta “queso” isn’t one. Rick Martínez’s advice? Bring your own sazón.

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