Feeding a crowd? This is the ultimate party-size Mexican/Spanish rice recipe—oven-baked, easy to prep, and packed with bold, ...

The best things in life are often the simplest. Take these no-frills recipes, for instance. From slow cooker dinners to ...

It’s light but satisfying, fabulously flavorful and not at all fussy. Cocido -- a meal in a bowl with a Mexican accent and Spanish antecedents -- is made with beef shank and seasonal fresh vegetables, ...

Spanish rice isn’t from Spain; it is derived from Mexican arroz rojo, or red rice, made with tomatoes, onion and peppers. American recipes often add ground beef. But alas: “Schools discontinued ...

Celebrate Day of the Dead, or Día de los Muertos, with recipes for the ofrenda shared by top Mexican and Mexican American chefs — from pan de muerto and champurrado to tamales, pozole, and mole.

Gabriela Camara is the chef/owner of Mexico City’s beloved restaurant Contramar and its sister restaurant, Cala in San Francisco. Her accessible yet sophisticated Mexican cooking garnered Food and ...