| Apr 14, 2012
The first thing you may notice about Rocio's Mole de los Dioses, an immodestly named restaurant not far from the Burbank airport, is the cactus. By this I don't mean that there are potted cactus plants around, or pictures of cactus on the walls, or a...
| Oct 20, 2012
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...
| Jun 1, 2012
| 2:10 PM
I'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,...
| Aug 11, 2012
When 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...
| Aug 11, 2012
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...
| Apr 21, 2012
Long before Rick Bayless, the Too Hot Tamales and even Diana Kennedy, there was another teacher and cookbook writer who introduced authentic Mexican food to a wider American audience. Though she is all but unknown today, at the turn of the 20th century...
| Dec 1, 2012
$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
Jessica Koslow makes jams, marmalades, chutneys and fruit...
| Dec 1, 2011
| 4:37 PM
John Rivera Sedlar’s fresh-corn tortillas are a sublime use of the quotidian grain—now he shows how you can make them at home....
| Jan 6, 2011
Green enchiladas in the oven
Total time: About 1 hour
Note: Enchiladas are always better if made individually and served immediately. However, if you are having a party, you can assemble the dish like a casserole ahead of time. Assemble the...
| Sep 26, 2010
| 9:34 PM
Another employee has lost part of a finger at Bimbo Bakeries, a company with plants statewide whose record of workplace accidents was highlighted by The Times last year as an example of inaction by California health and safety officials. In......
| Feb 28, 2011
| 4:36 PM
Ricardo Diaz is on his way to building a culinary empire with Mexican restaurants that innately reflect the attitudes and fluctuations of the Angeleno appetite. Three years ago, Diaz and his in-laws opened Cook's Tortas in Monterey Park. There, sturdy,...