Food Editor Daniel Hernandez makes the case for subtracting tomatoes and onions from guacamole recipes. L.A. Times readers ...

Some people reach for extra sweaters, steaming hot drinks or hearty savoury stews to keep warm. Others lace foods with warming spices and chilli peppers to help keep the cold at bay.And while chillies ...

Recipes like High-Protein Penne with Ground ... This spicy baked pasta features leftover chicken tinga, a dish hailing from Puebla, Mexico. The rich tomato-chipotle sauce adds heat and creaminess ...

In greater Mexico City, an NFL-branded KFC featuring 49ers memorabilia became a travel destination for food writer Alan Chazaro.

Some recipes contain ten different varieties of ... The states of Oaxaca (best known for mole negro) and Puebla (best known for mole poblano) both claim that they are the original source of ...

If you’re cruising around Mexico, steer clear of itineraries that stick to well-trodden ports like Cozumel or Cabo San Lucas.

From Nigerian bakers to Mexican entrepreneurs, newcomers to Skellefteå find guidance and community through Welcome House ...

While at first glance cemitas and tortas may appear quite similar, there are some important differences that separate the two ...

Learn more about our editorial process. Inspired by the gastronomy of her home state of Puebla, chef Claudia Perez Rivas prepares moles and other regional dishes in an older style of Mexican haute ...

This might be the best salsa I've ever tasted, and believe it or not, it's made in New Hartford, NY. Currently Chica Celita's Salsa is available in Medium heat and hot, and the salsa is authentic and ...

Originally from San Mateo Ozolco in Puebla, Mexico, chef Dionicio Jiménez ... the escargot is a faithful re-creation of chef Pierre Calmels’s recipe, down to the spiral plates Calmels gifted ...