Arizonans will tell you they love Mexican food. Our longstanding local breed of AZ-Mex — a distinctive and sometimes messy amalgam of Mexican, American and Native American influences — is just a tiny ...

The colonization of Mexico by Spanish conquistadors in the 16th century brought the Aztec empire to its knees. The devastation began with soldiers and ended with goats. You see after the Spanish ...

Poor Jeff Overley. He's a good reporter for The Orange County Register who usually covers Newport Beach, but also contributes posts for the paper's Food Frenzy blog. A couple of weeks ago, Overley ...

Ask Maria Lopez what she puts in her adobo at Hola Cabrito and she'll tell you that's locked up. Literally. She keeps the seasoning blend of chilies and other spices imported from Mexico in a locked ...

Bill Esparza is a James Beard award-winning food journalist, author of LA Mexicano, and onscreen food television personality covering food in United States and Latin America. Around 1997, Silverio ...

Underground pit cooking is one of the treasured practices of pre-Hispanic Mexico. Today, that tradition still exists in barbacoa (mostly lamb), in cochinita pibil (Yucatan pork), in the mezcales of ...

Walk into any Santa Ana taqueria worth its salsa and you’ll inevitably find one meat touted over the rest: birria. For the past couple of years, birria has become one of the most sought-after proteins ...

The Tex-Mexplainer series explores the ingredients, techniques, history, and culture of Mexican food in Texas. In 2008, Roy Choi rolled out his Kogi BBQ truck onto Los Angeles’s streets. The menu, ...

Editor's note: Nick Zukin owns a Mexican restaurant in Old Town called Mi Mero Mole, which does not serve birria. Despite his dedication to traditional Mexican cuisine, we don't usually let him write ...

Costco errands are about to get a lot more fun with a new food truck rolling into the neighborhood. Birria & Barbacoa De Chivo Los Compadres announced that the taco truck closed early at 5 p.m. May 7 ...

The pictures seem to say it all: chubby tacos dripping flame-orange grease, quesadillas bulging with molten cheese, tangles of ramen noodles and shredded birria de res (beef braised in a chile-spiked ...