New York Times food reporter Priya Krishna brings a simple, family-friendly recipe to "The Dish: Recipe" from her illustrated ...

Two of the most prominent Mexican soups out there are pozole and menudo. These popular Mexican mainstays certainly share some similarities — they're both meat-heavy and feature similar spices.

Whether you’re pining for tomato soup with grilled cheese, a rich pozole rojo, Maryland crab soup or another favorite, we’ve ...

Jonathan Macedo, proud owner of Peke’s Pozole, embodies this pathway. A conductor between our past lives and the present, ...

3. Bring to a boil, then reduce the heat and simmer for 30 minutes. 4. While the pozole cooks, line a baking sheet with paper towels. Pour 1/2 inch of vegetable oil into a large skillet over ...

Pozole is a stew popular throughout Mexico: its main ingredient is a variety of white corn called cacahuazintle. Pozole is most commonly made with pork, but it can also be made with chicken ...

Now a two-time James Beard Award nominee, chef Jose Avila opened La Diabla in 2021 with a focus on pozole and mezcal. Besides hosting a killer happy hour, Tuesday street taco deals and two-for-one ...

Between duck pozole, Moroccan-spiced lamb meatballs and shrimp beignets, 9 th Street Bistro’s slim seasonal menu packs an impressively disproportionate amount of global flavor. A year into executive ...

But pozole is just the start. Here you can also find specialties like relleno negro (turkey cooked in a black sauce), costras (meat wrapped in griddled cheese), pambazos (sandwiches dipped in ...