The tall, dark and handsome mole. With rich coffee and chocolate overtones, describing this mole feels like describing a complex red wine. With its layered...
This savoury recipe (starring plantain, though you could use any type of banana) is a variation of the typical farofa, also made with toasted cassava flour.
This recipe for a traditional soup from the southern Mexican state of Chiapas uses lots of beautiful fresh vegetables, toasted bread and fried plantain to create...
In a Mexican kitchen, nothing goes to waste. Yesterday’s tortillas can be fried to add to soups or make chilaquiles, or toasted until crunchy and served with...
