Instructions: Heat oil in a skillet over medium-high heat. Add chile de arbol, onion and garlic, and fry until the chile darkens in color and the onions are soft, about 3 to 4 minutes. Set aside to ...

When former Bon Appétit senior food editor and New York Times contributor Rick Martinez headed to Mexico in 2019, he intended to research a new cookbook. But by the time the pandemic struck, Martinez ...

The Burning Through Brew City quest takes us to Guadalajara, where we try not just one but two tantalizingly spicy treats. So did the two devilishly spicy dishes spell double trouble for Nick and Matt ...

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 ...