Start here · Essential guide
The Art of Mexican Cooking: Techniques and Traditions
A guide to the core methods behind Mexican cooking: toasting, grinding on stone, braising, steaming and charring, and the traditional tools that support them.
Pantry and Kitchen
Cooking and Dishes
Techniques and classic prepared foods.
Chiles Rellenos: Roasting, Stuffing and Frying
How chiles rellenos are made: roasting and peeling poblano peppers, stuffing them, coating them in a light egg batter, frying, and serving them in a tomato broth.
Enchiladas: Sauces, Fillings and Styles
A survey of enchiladas, the sauced and rolled tortilla dish: how the tortillas are prepared, the main sauce families, common fillings and regional styles.
The Art of Making Empanadas: A Mexican Tradition
Empanadas in Mexico: wheat and masa doughs, baked versus fried, savory and sweet fillings, and how they compare with other Latin American versions.
The Art of Making Mexican Salsas: A Guide to the Essential Condiments
A guide to Mexican salsa families, raw, roasted, cooked and dried-chile, and how cooks build texture, heat and balance in each.
The Art of Making Tamales: A Mexican Tradition
How tamales are made: preparing the masa, choosing fillings, wrapping in corn husks or banana leaves, steaming, and some of the regional variations.
The Magic of Mexican Fritters: From Churros to Sopes
A look at Mexican fried and griddled snacks, from churros and buñuelos made with wheat dough to sopes and tlacoyos made with masa, plus oil safety basics.
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