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Issue 149
Huevos a la Mexicana
By
SAVEUR EDITORS
Potato and Leek Soup (Sopa de Poro y Papa)
By
SAVEUR EDITORS
Mexican-Style Red Rice (Arroz a la Mexicana)
Lime Soup (Sopa de Lima)
By
SAVEUR EDITORS
Ancho Chile Soup with Avocado, Crema, and Chile Pasilla (Sopa de Chile Ancho)
Frijoles de Olla (Stewed Pot Beans)
Salsa con Camarón Seco (Oaxacan Shrimp Pico de Gallo)
Salsa Verde con Aguacate (Green Salsa with Avocado)
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Chicken with Puebla-Style Mole Sauce (Pollo en Mole Poblano)
Mango Ice (Raspado de Mango)
Oxtail and Guajillo Chile Stew (Caldo de Res)
Papas con Rajas (Sautéed Potatoes and Chiles)
Huarache con Carne Asada (Mexico City–Style Corn Tortillas with Steak)
Tomatillo Salsa with Avocado and Queso Fresco (Salsa de Albañil )
Mexican Bread Pudding (Capirotada)
5 Mexican Food Festivals Worth The Trip
By
MARNE STETTON
Chicken with Pumpkin Seed–Tomatillo Sauce (Pollo en Pipián Verde)
Black Bean Soup (Sopa de Frijol)
Day of the Dead
By
SHANE MITCHELL
Death in the Afternoon: Birria in Jalisco
By
JUAN PABLO VILLALOBOS
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