Issue 149

Mexico’s Daily Breads

Mexico’s Daily Breads

By ILIANA DE LA VEGA
Chilled Avocado Soup (Sopa Fria de Aguacate)

Sopa Fría de Aguacate (Chilled Avocado Soup)

The Interview: Diana Kennedy

The Interview: Diana Kennedy

By BETH KRACKLAUER
Baja’s Best Bottles

Baja’s Best Bottles

By SHANE MITCHELL
Behind the Story: Reporting in Juchitán

Behind the Story: Reporting in Juchitán

By BETH KRACKLAUER
Tomatillos

The Mexican Pantry

Casa Dragones Guacamole

Casa Dragones Guacamole

In Full Bloom

In Full Bloom

By BETH KRACKLAUER
5 Mexican Cooking Schools

5 Mexican Cooking Schools

By ANNA STOCKWELL AND ELYSE INAMINE
Seafood Cocktail (Coctel de Mariscos)

Seafood Cocktail (Cóctel de Mariscos)

Breakfast at the Border

Breakfast at the Border

By MONICA DE LA TORRE
Mexican Noodle Casserole (Sopa Seca)

Mexican Noodle Casserole (Sopa Seca)

Mexican Snack Foods

Mexican Snack Foods

By JAVIER CABRAL
Rompope: Sweet Mercy

Rompope: Sweet Mercy

By JAMES OSELAND
Special Sauce: Varieties of Mexican Salsa

Special Sauce: Varieties of Mexican Salsa

By HUGO ORTEGA
Viva Cantina

Viva Cantina

By MICHAEL PARKER-STAINBACK
Tostadas

Tostadas de Camarón Seco (Shrimp Tostadas)

The Expat: Diana Kennedy

The Expat: Diana Kennedy

By BETH KRACKLAUER
Burritos Unwrapped

Burritos Unwrapped

By GUSTAVO ARELLANO
Pescado Encarcelado (Fish Stuffed with Pico de Gallo)

Pescado Encarcelado (Fish Stuffed with Pico de Gallo)

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