Need a big cup of coffee and a plate of smothered and soaked tortilla chips? Of course you do.

I was enchanted by the costillas en salsa verde—chopped, bone-in pork ribs stewed in a tart green salsa. Eating the taco is tricky, as you’ll need to navigate the bones, so take your time.

H ome to the most Oaxacan restaurants outside of Oaxaca, Los Angeles is the undisputed capital of mole in America. Of course, ...

estrellitassf.com or 415-573-9281 L’Roco Grill is one of the South Bay’s most thrilling Salvadoran restaurants, full of ...

Soon enough, we had in front of us the following to share: cerdo en salsa verde (pork in green sauce); bistec en salsa pasilla (beef in pasilla chile sauce); chicharrón en salsa verde (pork rinds ...

Taqueria El Tiger made the list at No. 5 for its standout tripa y tembloroso taco, which consists of tripe and chicharron and topped with a ... in Houston comes in at No. 3 with its costillas en salsa ...

The talented teams behind two local Michelin-rated restaurants, Nixtaco and Canon, come together to open Cantina Pedregal in Folsom.

Her tamales include "A La Bestia" with duck and Bestia chef Ori Menashe's mole, "Chicken Little" with Jidori chicken and salsa guajillo, a tamal with short ribs and jocoque, one with carnitas and ...

But they don't just go on top. Pork rinds are sometimes incorporated in tomato-based sauces or soups in Mexican dishes like chicharrones en salsa roja (pork rinds in red salsa). Sopa de ...

For instance, el Desayuno del Jerry (Jerry’s Breakfast), involving eggs served over fried tortillas with salsa, cheese and bacon, is named for one of his uncles. And the red tacos served by his ...