Mouthing Off

By the Editors of Food & Wine Magazine

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Tacos

Dominique Ansel has decided to use his super powers to put a twist on tacos. And he's called in an expert: Alex Stupak, king of the Empellon empire, with a whole restaurant, al Pastor, dedicated to tacos, as well as a history of making great desserts. Stupak also just happens to be an F&W Best New Chef.

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Make This Now

We're on the #tacodiet.

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Make This Now

Fish isn't the only type of seafood worth stuffing into a spicy taco. Sweet, plump shrimp are a fantastic (and healthy) filling as well. Here, seven great shrimp taco recipes to upgrade your #TacoTuesday.

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Make This Now

It’s time to break out the tortillas—#TacoTuesday is here! Making delicious, restaurant-worthy tacos at home doesn’t have to be time consuming. Whether filled with fresh, flaky fish or succulent grilled pork, these nine superfast taco recipes can be on your table in no time: 

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Word Wizard

If you ever find yourself in 19th century Mexico, be careful when you ask for a taco.

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#HowISummer

New York chef Camille Becerra shares some of her favorite warm-weather foods and summer moments—from going fishing in Long Island to eating paella on the beach.

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Make This Now

In this week’s episode of Mad Genius Tips, F&W’s Justin Chapple reveals an easy way to make crunchy, no-fry taco shells in the oven. That's your first step to a healthy crunchy taco, and here are 9 good-for-you fillings.

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Expert Guide

Chef Aarón Sánchez shares his seven top tips for making the best tacos ever.

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food pilgrimage

Tracking a major trend, F&W’s Kate Krader goes to a U.S. taco capital—San Diego—and discovers incredible things to eat morning, noon and night.

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America's Favorite Food Cities

With over 3 million of them on the road, food trucks are a welcome culinary presence across America. Here are three great ones to try in L.A.

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