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Creamy rajas are easy to make but evoke beloved family tradition, says Yvette Marquez-Sharpnack, one of the co-authors of new release "Muy Bueno Cookbook."

How to make: Rajas con suero

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Most of us are lucky if we happened to have abuelita’s recipe for enchiladas de puerco or capirotada written down, stashed away in the pages of a notebook or … Read More

The ultimate comfort food—albóndigas—gets a healthy makeover.

A healthy idea: turkey albóndigas

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Say meatball in America and many people instantly think of the extensive variety of Italian ones. But in truth, just about every culture has its own kind. … Read More

Rethink standard breakfast fare with a healthy twist on classic atole.

A healthy idea: Oatmeal atole

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Atoles, milk-based, flavored drinks traditionally thickened with masa harina, date back to Aztec and Mayan times and were probably being made before Christopher … Read More

Pan de nuerto is the trademark treat of Mexico's most famous holiday—Dia de los Muertos. (Photo/Courtesy of Patricia Jinich)

Celebrating Dia de los Muerto: Pan de muerto

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Today marks the official beginning of Mexico’s most famous holiday, Dia de los Muertos, on which families across the country remember and celebrate their … Read More

Candied pumpkin - calabaza en tacha - is a dish typically served as part of the Dia de Los Muertos celebrations. Blogger Nancy Lopez-McHugh shares her special recipe for the dish and explains its importance to the holiday.

Celebrating Día de los Muertos: Calabaza en Tacha

By Nancy Lopez-McHugh

We’re devoting the entire week to the celebration of Día de los Muertos – a Mexican holiday honoring deceased loved ones which has spread throughout the … Read More

chocolate skull cake edit

Celebrating Día de los Muertos: Chocolate Skull Cake

By Vianney Rodriguez

We’re devoting the entire week to the celebration of Día de los Muertos – a Mexican holiday honoring deceased loved ones which has spread throughout the … Read More

From coast to coast, Latino chefs are adding special dishes on their restaurant menus in celebration of Día de los Muertos.

From coast to coast, Latin chefs make Día de los Muertos meals a cultural celebration

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We’re devoting the entire week to the celebration of Día de los Muertos – a Mexican holiday honoring deceased loved ones which has spread throughout the … Read More

molletes_2_mexico_TOSOTT_Maura_Wall_Hernandez copy

How to make: Mexican molletes

By Maura Wall Hernandez

Think of them as Italian bruschetta's distant Mexican cousin. Molletes—a simple dish consisting of toasted bread, refried beans and cheese, topped with a … Read More

Blue corn tortillas are folded over a fragrant sauté of potato, swiss chard and mushrooms for a vegetarian taco that's anything but boring.

A healthy idea: Potato, swiss chard and mushroom tacos

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Is it possible to love tacos, well, a bit too much? It turns out that Latinos have a tendency to love just about anything folded between a warm tortilla … Read More

A kind of cactus fruit, the xoconostle is the latest traditional Mexican ingredient to enjoy popularity in the US as Latin food continues to explode. (Photos/Betty Cortina)

Can you say xoconostle? Straight from Mexico, it’s the latest ingredient to cross the border

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It isn’t every day you discover an entirely new ingredient, something you had no idea existed let alone tasted this good. But that’s exactly what happened … Read More