Point/Counterpoint: The merits of flour tortillas
The Takeout collectively loves tacos, that much is clear and sacrosanct. We love tacos al pastor, carnitas tacos, potato…
Trekking the fish taco trail along the Baja California coast
Armida Sanchez stood patiently over the stove as a pan full of vegetable oil came to a gleam. I’d just returned from…
How to make homemade tacos al pastor when you don't own a roasting spit
So many great Mexican recipes were passed down from the Aztecs, Mayans and various other native, ancient civilizations…
Carne en su jugo is the Mexican soup that has it all (steak, bacon, beans, avocados, chiles...)
To me, Mexican comfort food is presented through two lenses. One has rich, deep roots that tells the romantically…
Make ponche Navideño, a boozy holiday knockout
Holidays in Mexico are just another excuse for folks to get down with their bad selves. In my family, if you don’t eat…
Hola pozole, adios hangover
Pozole is a stew that leads two lives in Mexican culinary folklore. Like the angel on one shoulder, pozole can be an…
Holy molé: A beginner's guide to Mexico’s heaven-sent sauce
In Mexican families, recipes are heirlooms being passed down from one generation to the next—and a great molé recipe is…
Tamales are a treat for Día De Los Muertos—and the other 364 days of the year
Mexicans love a good fiesta and we also sure love to eat—fortunately, the two are never mutually exclusive. Día De Los…
3-ingredient carnitas mean taco night has never been easier
I’ve eaten my fair share of deliciousness in Chicago’s Pilsen neighborhood, arguably home to the city’s best Mexican…
Mexican authorities stop restaurant from selling $26 tarantula taco
There’s a Mexican restaurant that served a single taco for $26. If this was a taqueria on Manhattan’s Lower East Side,…
Tacopaj is the culinary love child of Sweden and Mexico
As I read the ingredients to my Norwegian mother-in-law, Inger, I sensed apprehension. I prefaced the call with a brief…
Make elotes casserole: Mexican street corn meets the Midwest
Elotes is the Mexican street snack that celebrates the height of sweet corn season. Whole ears of freshly steamed or…
Make elotes, Mexican corn-on-the-cob and summer’s perfect dish
It wasn’t the most authentic of settings, but my maiden voyage to the land of Mexican elotes took place via a Chicago…
A 60-second intro to Oaxacan food
Regional Mexican cuisine is, thankfully, beginning to break free of its overgeneralized reputation. A new set of…
The queen of queso shares her recipe for an upscale take on the Texas party food
It wasn’t until this last decade that our nation achieved widespread queso familiarity. Before that, queso—for people…
A primer to the easy-going pleasures of Mexican beers
Welcome to Gateways To Drinkery, where The Takeout offers an entry-level course on our favorite libations, and some…
An entry-level guide to mezcal, the smoky Mexican liquor that’s lowbrow no more
Welcome to Gateways To Drinkery, where The Takeout offers an entry-level course on our favorite libations, and some…
Real sugar and tropical flavors give Mexican sodas their refreshing powers
Welcome to Gateways To Drinkery, where The Takeout offers an entry-level course on our favorite libations, and some…