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Mexican Food

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Rodolfo Jiménez has left the cameras behind to be with his family and launch a new chapter in his life in Dallas, where he has opened a restaurant inspired by Mexican "lucha libre" freestyle wrestling. EFE/ALICIA PEREZ
EFE

Rodolfo Jimenez, who has acted in more than 10 telenovelas and films and is also known for modeling and hosting TV shows on the top Hispanic networks, has opened a Mexican restaurant in Dallas which is also a museum of "Lucha Libre".

[OP-ED]: Take this taco and make it your own

 06/30/2017 - 11:32
Gustavo Arellano, author of “Taco USA: How Mexican Food Conquered America.” said: “[It is laughable] that white people aren’t supposed to -- pick your word -- rip off or appropriate or get ‘inspired’ by Mexican food, that comida mexicana is a sacrosanct tradition only Mexicans and the white girls we marry can participate in.

Picture this: Taco fixins in a tortilla cone. A flour tortilla cone, no less. 

It comes to you courtesy of a new Food Network explainer video titled “Taco Cones are the New Tacos” in which a young Asian-American woman demonstrates how to “eat two tacos at the same time” by baking tortillas into an ice cream cone shape, filling them with ground beef and adding toppings.

[OP-ED]: Tomen este taco y háganlo suyo

 06/30/2017 - 11:26
Gustavo Arellano, autor de “Taco USA: How Mexican Food Conquered America” expresó: “[Es risible] que se suponga que los blancos no deben—escojan el término—robar o apropiarse o ‘inspirarse’ en la comida mexicana, que la comida mexicana sea una tradición sacrosanta en la que sólo pueden participar los mexicanos y las muchachas blancas con las que nos casamos.

Imaginen lo siguiente: los acompañamientos de un taco en un cono de tortilla. Un cono de tortilla de  harina de trigo, además. 

Ese producto les llega como cortesía de un video nuevo de la Food Network, titulado “Los conos de taco son los nuevos tacos”, en que una joven mujer asiático-americana demuestra cómo “comer dos tacos al mismo tiempo”, usando tortillas y convirtiéndolas en un cono de helado, que rellena con carne picada y otros acompañamientos.

Philly Latino Food Revolution

 04/06/2017 - 16:29
Merliz Gomez is the chef of the Venezuelan restaurant Tartarepería 18.64, located in Fishtown. Photos: Eli Siegel.
 

Two new Venezuelan Restaurants, “Tartareperia 18.64,” and “Puyero Venezuelan Flavor”, mark the latest addition to the rich Latino cuisine of Philadelphia. They are part of a revolution in the city’s cuisine that traces its roots almost 30 years ago.

 

Plain Text Author: 
Eli Siegel

Delicia mexicana de verano

 08/02/2014 - 15:05
Delicia mexicana de verano

¿Quiere probar una receta sencilla y deliciosa para el verano?

Conocido en inglés como ‘corn on the cob’, el elote mexicano es una de las recetas  más populares y tradicionales que se pueden encontrar en el país azteca. Son muy fáciles de hacer y una excelente adición para los BBQ’s de verano.

Author: 

Mexican summer delight

 08/02/2014 - 14:37
Mexican summer delight

Want to try a simple and tasty recipe for the summer?

Mexican corn on the cob, known in Mexico as ‘elote’, is one of the most popular and traditional street foods you can find in the Aztec country. Is very easy to make and is a great side dish for summer BBQ’s.

Typically served by Mexican street vendors, ‘elote’ is served hot with mayonnaise, Cotija cheese, and Ancho chile powder. PBS Food shared Adrianna Adarme recipe via Fresh Tastes blog.

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Want to be Chicago's mayor? Skip lies, pandering

 09/17/2010 - 12:47
Want to be Chicago's mayor? Skip lies, pandering

Eventually, the dogpile will clear. Those likely to declare they have what it takes to lead this city of hot winds and big shoulders will either garner the dollars, personal support and 12,500 valid signatures to legitimately get on the ballot to make a go of it, or be left with a decent story about how many people called him (or her) on that gorgeous September afternoon when Mayor Daley called it quits.

Plain Text Author: 
Esther Cepeda