It’s officially autumn, a time when temperatures drop and people start looking forward to hot drinks, pumpkin pie and — soup!

I’ve already shared that my father had a professional cooking background, teaching my mother the basics when they married. However, my mother made most of the family’s meals from recipes she taught ...

Cinco de Mayo commemorates the Mexican army's defeat of the French army in a battle on that date — May 5 — in 1862. The holiday also happens to coincide with the start of the season for fresh ...

It has been several years since I've written about pozole, the hominy-based Mexican soup that has long been a Halloween tradition. It is time to revisit it, as it is one of the most delicious fall ...

Growing up in a big Mexican family, learning how to make pozole is the equivalent to making sure you drink enough water: it's absolutely necessary. Some of my favorite childhood memories are holiday ...

I’ve been working on my posole chops because, to invoke an informed, winter’s comin’. Posole (often spelled pozole, especially in Mexico and by Mexican-Americans) is both the name of the large kernel ...

The first time I tasted pozole was at my friend Jackie’s house. I thought it was the best thing I’d ever tasted, and I still crave it when it’s chilly outside. Fifty-nine degrees with a few clouds and ...

A tostada, which quite literally translates to "toasted," is simply a fried tortilla. Though they can be oven baked, the store-bought ones, like the ones made by Guerroro, are typically fried. They're ...

The white pozole with La Newyorkina’s churros. Photo: Melissa Hom The pastry chef and La Newyorkina owner Fany Gerson is a scholar of Mexican sweets — literally, she wrote the book on them — but she’s ...

I’m no fan of hominy, but would crawl across broken glass for a sip of posole. Both words refer to the exact same ingredient, and the difference between the two is like the difference between a violin ...