| Sep 23, 2009
Total time: 1 hour, 10 minutes
Note: Frozen green chile is available at Albertsons and occasionally at other groceries. Call first to ensure availability. This recipe requires ovenproof plates.
Green chile sauce
3 tablespoons oil
| Feb 27, 2009
The little tortilleriatortilleria, hidden away in the Florence-Firestone neighborhood near Watts, could be mistaken for a thousand others in the city's immigrant core. It's on a mostly residential stretch of Nadeau Street, a few blocks removed from...
| Oct 7, 2009
Just north of the traffic-tangling intersection where Beverly, Temple, Virgil, Commonwealth and Silver Lake merge sits Amalia's Restaurant. Secreted away in a refurbished bungalow on a shady stretch of Virgil, it's a surprising oasis where Amalia Zuleta's...
| Mar 31, 2009
| 8:18 PM
John Rivera Sedlar, the chef who brought us Saint Estephe, Bikini and Abiquiu (may they all rest in peace) is back and back in a big way. At the new Rivera within shouting distance of L.A. Live, the 54-year-old chef is firing on all cylinders. Rivera is...
| Apr 6, 2009
When the nurses wheeled Ana Rodarte into the operating room at Scripps Memorial Hospital in La Jolla, she was already dopey from the sedative she'd been given in pre-op.
A heart monitor began to capture her drowsy rhythms. The anesthesiologist covered...
| Oct 25, 2000
Total Time: 25 minutes
Servings: 4 burritos
Note: You can use a spicy black bean dip instead of refried beans, if you prefer.
2 boneless, skinless chicken breasts
1 tablespoon oil
1 teaspoon chili powder
1 tablespoon lime juice
| Nov 30, 2005
Total time: 55 minutes
Note: From Cafe Verde in Pasadena. Look for ground dried ancho chiles (sometimes labeled pasillo) in the spice section of selected markets, especially Latino markets.
2 Roma tomatoes
1/2 large white onion, peeled...
| Nov 30, 2005
A great tortilla soup can be a revelation -- rich with an intriguing roasted-corn flavor, vibrant with color and toasty, tantalizing aromas.
Classic tortilla soup, the way you'd find it in Mexico City, is simply good chicken broth combined with roasted...
| Oct 29, 1997
Total time: 15 minutes
Servings: 4 quesadillas
8 flour tortillas
1/2 cup canned refried black beans
2 cups grated Cheddar cheese
1. Cut pumpkin shape out of each tortilla with 6-inch pumpkin-shaped cookie cutter.
2. Place 4 pumpkin-shaped...
| Jul 16, 2013
| 6:16 AM
Head south of the border tonight for dinner with our Tex-Mex Chicken Enchiladas. This dish is loaded with authentic Mexican flavor and you don't even have to leave your house!
Cooking Time: 35 min
What You'll Need:
- 2 (10-ounce) cans...
| Jul 17, 2013
Most nights, after arriving home from work, I pour myself a tequila. Not a lot, a couple of ounces. Usually a reposado. I'll sip it while decompressing and figuring out what's for dinner.
The habit has grown from my love of Mexican foods, visits to that...