Food

Where there's an OY there's a VEY

Nicholas Gilman goes noshing on Jewish cuisine in Mexico City. Did this born-and-bred New Yorker find anything that compares with a Manhattan bagel?

Nacho's specials

By Nancy Flores

The legend of the nacho begins across from Eagle Pass, Texas, in the border city of Piedras Negras, Coahuila. The details of how this tasty treat gained international fame are blurry, but one thing is certain: Thanks to a man named Ignacio “Nacho” Anaya Sr., Tex-Mex food has never been so scrumptious.

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Other Highlights

Chinese food: in search of the real thing

By Nicholas Gilman

Anyone who has slogged through a meal in the DF's so-called "Chinatown" (Calle Dolores in the Centro Histórico); eaten "chao mein" that tasted like mole in roma; or paid through the nose for pseudo-Szechwan in Polanco will be happy to know that there is at least one "real" Chinese restaurant in Mexico City, with Chinese people in the kitchen and dining room.

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Keeping it local: The Restaurant

By Lila Shaw Lash

In his aptly named The Restaurant, master San Miguel chef Donnie Masterton incorporates elegant, seasonal fare with sustainable practices and local products. More >>

Fertile ground

By Catherine Dunn

Slow Food, an international group that promotes locally produced food that is “good, clean, and fair", is taking root in Mexico. More >>

On the street: pozole

By Nicholas Gilman

Foodie Nicholas Gilman guides us to a bowl of tasty pozole. More >>

Taste of the rising sun

By Margot Lee Shetterly

Since it opened in Mexico City in 1970, Suntory has enjoyed a revered place in the Mexican culinary landscape. More >>

Soy delicious

By Quade Hermann

On being vegetarian in a land of meat eaters. More >>

Cooking with chef Andrea Blanco

By Margot Lee Shetterly

The creative force behind Cuernavaca's La Gaia restaurant, Andrea Blanco combines classical training with a flair for innovation and practicality.

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Omnivore's dilemma

By Margot Lee Shetterly

One of Mexico’s culinary greats dishes on literature, feminine cuisine, and the taste of patria. More >>

Diego Oka: Top chef at La Mar

By Margot Lee Shetterly

The Limeño chef sets out to woo Chilangos with the flavors of Peru. More >>

Classic Mexican candies at Dulceria Celaya

The sweet shoppe

By Jimm Budd

At Dulcería Celaya, classic Mexican candies are a treat for Valentine's Day, and every day. More >>

Chocolate: Drink of the gods

By Georgina del Ángel Cabrera

For the Olmec, Mayan and Aztec cultures, cacao was intregal to their social and economic structures. Today, chocolate is more than a sweet gift -- it's medicine for the heart and soul. More >>