The bread was burned. Smoke swirled around the frying pan. Most of the cheese had turned moldy. And where was that last, crucial tomatillo husk? I was trying to make capirotada, the bread pudding that ...

1/2 cup Mexican queso blanco, shredded or thinly sliced Cook’s notes: Piloncillo is a Mexican dark brown sugar with a high molasses content. 1. In a large saucepan, boil water with the next four ...

This week in Omnivorous, I took a Cuaresma cruise, checking out some of the more unusual meatless and near-meatless Lenten specialties that show up in Mexican restaurants this time of year. One ...

2. Melt the butter and toss the cubed bread in the butter to coat the bread slightly and toast in the oven for 5 minutes 3. Combine water, piloncillo, cinnamon sticks, and cloves in a large saucepan.

Día de Muertos is a holiday for cooking the favorite foods of your loved ones, departed or living. The dish mixiotes, often served for the holiday in Hidalgo, traditionally was wrapped and cooked in ...

1 loaf French sourdough bread, 12 to 16 ounces, cut into 1-inch squares 1 cup whole milk 4 large eggs 1 cup whipping cream 1/4 cup sugar 1 tablespoon ground cinnamon 1/2 cup raisins 6 teaspoons butter ...

In college, I spent my junior year abroad at the University of Edinburgh in Scotland. To ease the homesickness of the American students, our sponsoring program organized a Thanksgiving dinner. They ...

Tacos may very well be the perfect food, but let’s face it, the standard Meximerican fare can get a bit stale after a while. Taco the Town is here to highlight some of the more unusual Mexican finds ...

Increasingly rare on Mexican tables, the capirotada is the quintessential dessert of the Lenten season in the country, not only because of its variety of flavors and textures, but because it evokes ...