Jose Avila, the chef behind Denver’s La Diabla Pozole y Mezcal, has built a national reputation over the past few years for ...

After hearing about their experience, our culinary journey only deepened. We were introduced to pulque, a fermented drink crafted from the sap of the maguey plant that dates back thousands of years.

When planning a girls' trip to Mexico City, I searched for unique local experiences. I found a tour led by locals to Teotihuacán that took you to their home for lunch. It taught me more about ...

Before Spanish contact, indigenous Mexicans enjoyed (and continue to enjoy today) a sweet, lightly fermented agave-based ...

The simplicity of the original recipe has since evolved into multiple ... “maguey distillate,” better known locally as palpeño. Pulque, meanwhile, is made in the municipality of Huitzilac ...

Fermentation has long been part of Mexico’s culinary DNA: pulque, tepache ... It’s the ocean’s signature on the recipe. A kimchi quesadilla with anchovy is not fusion for fusion’s sake.

Tinned tomatoes and cannellini beans make it extra satisfying. Comfort food can still be quick and this recipe involves just 10 minutes of prep. The chicken is coated in a zaatar, lemon and garlic ...

This, however, is a bar first, which means the drinks are the stars. There are fermented beverages, like guava pulque and the corn-based tejuino, from before the colonizers arrived, and a battery ...

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