From critically acclaimed to up-and-coming, we’re introducing you to the young chefs who are reshaping Mexican food in ...

Sara P. Mijares grew up watching her mother make dishes like Cochinita Pibil, a slow-cooked pork dish with red achiote that ...

Many come and buy pounds and pounds to share with their family members as soon as they taste a warm “taco de sal,” a tortilla sprinkled simply with salt and rolled up like a thin flauta. It’s common ...

The walls are a canvas of local art, each piece telling a story of the Land of Enchantment. It’s like eating in the middle of ...

A popular Phoenix Mexican restaurant famous for its carne asada is one of the best places to eat, USA TODAY says. Here's everything you have to try.

The USA TODAY Restaurants of the Year 2025 list features 44 restaurants from temples to fine dining to seafood shacks on the Florida coast. And this isn't just another listicle.

The American sports bar menu, heavy on crispy, salty and cheese-laden snacks, has not changed much since the 1980s. Chicken ...

Mexico’s bold plan to transform its food system toward healthier, more sustainably produced foods that support rural ...

Recreate the sweet, smoky, tangy, spicy flavors of elote (Mexican street corn) in this seven-layer dip that comes together in ...

With help from family and friends who help staff the restaurant, they make almost everything from scratch, from salsa to corn tortillas ... conditioned to eat in Americanized Mexican restaurants.

A popular Mexican restaurant has spread its wings to ... tamales and of course the street corn.” ...

And it’s even better to taste: vibrant and full of freshness, but with a spicy kick. Think of it as a corn version of shakshuka but just as flavourful and easy to make. Preheat the oven to 140C ...