Mexican
Anna Zepaltas, whose husband, Ryan, makes wine at Siduri and his own Zepaltas wines, learned to prepare these light a...
“We always choose a lighter, green salsa like this one for poultry or vegetables,” says Anna Zepaltas. “With a strong...
Anna Zepaltas’s mother would not have chosen to fill tamales with unorthodox ingredients like kale. But with an abund...
Anna Zepaltas recommends real lard—pure rendered pig fat—for making authentic masa. “Go to any Mexican restaurant and...
Anna Zepaltas reserves powerful, complex-tasting red salsas for beef, pork, lamb or hearty mushroom tamales. Slidesh...
“I’m crazy about fish tacos,” says chef Amanda Hallowell. “And my sister Jessie is a sauerkraut fanatic. She made a f...
At Distrito in Scottsdale, Arizona, Jose Garces focuses on barbacoa dishes: meats cooked over an open fire or in a pi...
The secret to creating a terrific crust on a well-marbled cut of beef: rubbing on a salty-sweet spice mix and letting...
For these flautas, tortillas are rolled around a savory filling and pan-fried until crisp. Grace Parisi perfected her...
Akasha Richmond stuffs her enchiladas with squash, mushrooms, kale and corn, then tops them with a tangy tomatillo sa...
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