Regional Mexican cuisine is, thankfully, beginning to break free of its overgeneralized reputation. A new set of ambitious, young chefs are calling attention to the regional variations within Mexican cooking, while the hard work of some pioneering U.S. restaurants are finally convincing diners that Mexican food isn’t…
In Acquired Tastes, The A.V. Club explores the food and drinks we can’t live without.
It wasn’t until this last decade that our nation achieved widespread queso familiarity. Before that, queso—for people outside of Texas—was a nebulous concept. Most knew it as the Spanish word for cheese, but few understood it as a stand-alone dish.
It wasn’t the most authentic of settings, but my maiden voyage to the land of Mexican elotes took place via a Chicago White Sox game. Two thoughts stuck: “These greedy bastards are charging $6 for a small tray of corn?!” More consequentially: “Boy, sweet corn with mayo + butter + cheese + lime + chili is mighty…
Welcome to Gateways To Drinkery, where The Takeout offers an entry-level course on our favorite libations, and some suggestions on where to start drinking them.
Welcome to Gateways To Drinkery, where The Takeout offers an entry-level course on our favorite libations, and some suggestions on where to start drinking them.
Welcome to Gateways To Drinkery, where The Takeout offers an entry-level course on our favorite libations, and some suggestions on where to start drinking them.
Armida Sanchez stood patiently over the stove as a pan full of vegetable oil came to a gleam. I’d just returned from morning fishing with her husband, Rolando, on the icy lagoon outside the salt mining town of Guerrero Negro halfway down the Baja Peninsula’s Pacific Coast. While we were gone, Armida had sliced and…
