There was a time when I couldn’t stand to eat anything with more than a mild heat level. I was so averse to spicy food that, when I was still living at home with my parents, my dad would make two ...

A good salsa de molcajete is like a little black dress: It’s versatile! Ground in a molcajete, a traditional Mexican mortar and pestle made from volcanic rock, this chunky and smoky salsa made from ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 16 servings 7 dried chiles de arbol (see note) 6 tomatillos, washed 1/4 cup water 1. Using a damp, clean cloth, wipe each ...

When I was growing up, salsa macha was a staple at our family table (and it still is). We often enjoyed it alongside bowls of warm pozole or my personal favorite, crispy tostadas de frijoles con queso ...

Michelle Muñoz likes a tangy and acidic fire-roasted salsa to cut through the lushness of barbecue meat she and her partner and husband, Andrew Muñoz, serve at L.A.’s Moo’s Craft Barbecue. To achieve ...

In 2000, Javier Padilla started a restaurant in his Oakland home. He sold tortas ahogadas, the gloriously messy sandwich of his upbringing in Guadalajara, Mexico. It's stuffed with carnitas, then, ...