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Gifts for the cook
$30 and under | $30 to $50 | $50 to $75 | $75 and over Edible gifts | For the modernist | Pretties for the cook | Basics | Gifts that keep giving | Beautiful tools GOODS SQIRL JAMS Jessica Koslow makes jams, marmalades, chutneys and fruit...
Tags: Breads, Heavy Engineering, Dining and Drinking, Italy, Seafood
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A culinary 'Little Belize' in South L.A. area
The last undiscovered ethnic culinary enclave in L.A. might be a dozen-plus Belizean restaurants in the South Los Angeles area, a "Little Belize" offering the multi-culti flavors of the tiny country formerly known as British Honduras. Drive south from...
Tags: Tomatoes, Central America, Onions, Lifestyle and Leisure, Appetizers
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Counter Intelligence: Bizarra Capital, a dreamland Mexican-style gastropub
Los Angeles Times Restaurant CriticI'm not sure if it was the influence of some carne asada fries during a recent trip to San Diego or a dinner at Guelaguetza accompanied by a particularly potent dose of mezcal, but I had a dream about mole fries a few weeks ago. It was a rather vivid one,...Tags: Onions, Breads, Shrimp, Chile, Dining and Drinking
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Recipe: Eggplant-zucchini-pepper enchiladas
Total time: About 1 1/2 hours
Servings: 4 to 6
Note: Dried ancho chiles are available at Latino markets and in the Latino food sections of grocery stores.
Ancho sauce
4 dried ancho chiles
3 large cloves garlic, unpeeled
1 teaspoon dried oregano,...Tags: Lettuce, Onions, Summer Squash, Radishes, National or Ethnic Minorities
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Freshly made tortillas into the afternoon at Super A Foods bakeries
Daily DishFreshly made tortillas into the afternoon at Super A Foods bakeries... -
Dinner tonight! Mushroom quesadillas
Daily DishHonestly, could it get any better than quesadillas for dinner? Melt some cheese over a warm tortilla, add an extra filling or two, and you're good to go. For a wonderfully rich, meaty filling, try adding sauteed mushrooms cooked with shallots and butter... -
Guisados bring flavors of Mexico into focus
Special to the Los Angeles TimesWhen I was a kid growing up in the Inland Empire, my idea of Mexican comfort food was a flour tortilla plucked from a plastic bag, lined with one square of American cheese and zapped until bubbly in the microwave. Now, as a third-generation Mexican...Tags: Tomatoes, Chile, Mexico City
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Recipe: Tinga de pollo (chicken in chipotle-tomato sauce)
Total time: 1 hour, 15 minutes, plus cooling time Servings: 12 tostadas Note: In Mexico City, you can find chipotles in a spicy-sweet piloncillo adobo, which is what I used here. If you're using a different variety, start with one teaspoon and work your...
Tags: Tomatoes, Chicken Breast, Onions, Salt, Garlic
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For making quesadillas: a black clay comal
Daily DishWhen I ordered my La Chamba black clay bean pot a few weeks ago, I also ordered a comal in the same all-natural clay. That has turned out to be a beauty for heating tortillas. They come in two sizes,...... -
Taco Tuesday: Chicharron de queso at Loteria Grill
Daily DishA party hat fashioned from crispy cheese; a bowl of guacamole; tiny, hot tortillas, no bigger around than eyeglass lenses, stamped out from fresh masa. Loteria Grill made its reputation with the stew-based tacos called tacos de guiso. Its original...... -
Taco Thursday: Tongue tacos
Daily DishYou are hungry. It is late. You are driving down one of the major thoroughfares in East Los Angeles. You pass a well-lighted taco table Your car is already swinging into a U-turn. You are at the heart of the Eastside taco universe.... -
Battle of the Burgers recipe: Mexican cemita burger
"Cemitas, a popular treat from Puebla, are my favorite sandwich and this burger takes them to a whole new level. How do I know this burger is so big and bad? Well, I cooked it on national TV when the Food Network picked it as a contestant on the...Tags: Onions, Garlic, Hamburgers, Food Network (tv network), Mayonnaise
Dec 1, 2012
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Oct 20, 2012
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Jun 1, 2012
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Aug 17, 2012
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Jul 17, 2012
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Jul 26, 2012
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Aug 11, 2012
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Aug 11, 2012
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Jul 6, 2012
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Jun 19, 2012
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Jul 5, 2012
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Jun 30, 2011
|Story| Los Angeles Times
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