Mexico

How To Get The Most Out Of Your International Butcher Shop

Translating these unique cuts for the home kitchen
Mar 5, 2014 10:00 am
Photo: Roger Walch on Flickr

There are 50 ways to butcher an animal. A "correct" way? Fat chance. Which makes things really interesting. “Most cultures that haven’t been globalized, like say the Japanese, give a lot of value to premium cuts, but they also deem every single part desirable,” says Tom Mylan, co-owner of The Meat Hook in Brooklyn. “It’s much more nose to tail in other cultures outside the United States.” With that, here’s the breakdown of six key butchering cultures — and how it all translates to your home kitchen.

Hold The Spit Take! There's Actually Some Good Wines Being Produced In Mexico.

Wait, the land of tacos and tequila? Read on.
Feb 20, 2014 2:00 pm

When most of us think of “drinking Mexican,” we imagine ourselves sipping a refreshing margarita. Or maybe even an exotic mezcal. But Mexico’s wine producers want to remind us that they have been around for a very long time. After several generations of big, hot, brash wines, a new generation of producers is ready to show that they can make elegant world-class vino. Read on.

Alex Stupak's Wild Oaxaca Market Adventure

NYC chef was on a chorizo and chapulines tear
Feb 6, 2014 10:00 am

We quickly discovered on our recent visit to Oaxaca with chefs Alex Stupak and Lauren Resler that the couple would be perfectly happy doing nothing else on their trip but wandering through the region’s vast markets. And man did they hit some markets in this chile-packed day in the Mexican state.

10 Essential Things To Eat And Drink In Oaxaca

In search of the good stuff with chef Alex Stupak
Feb 3, 2014 10:00 am

One of the best ways to explore the culinary landscape, and distill it into a list of ten food items to seek out, is to travel with a chef who has been there many times before. And that's exactly what we did a couple weeks back during our visit to Oaxaca with Alex Stupak and his wife Lauren Resler, co-owners of the Empellon restaurants in New York City. Here are the 10 food items you need to seek out.

This Mezcal Made With Jamón Ibérico Could Make You Squeal

Jose Andres is behind this inventive new liquor
Jan 28, 2014 4:00 pm

Are you ready for “Iberico,” the newest label from Del Maguey Single Village Mezcal? The potent 98-proof varietal gets its name and distinctive flavor, of course, from the highly prized black-hooved hogs of the Iberian Peninsula whose meat is among the world’s priciest. 

A Flavorful Visit With Susana Trilling In Oaxaca

An interview with the Mexican cooking pro at home
Jan 28, 2014 2:00 pm
Susana Trilling photo
Photo: Evan Sung

Here's an interview with Susana Trilling, the Texas-born chef who moved to Mexico 25 years ago and is now one of the foremost proponents of Oaxacan cuisine. All this, and photos of Empellon's Alex Stupak in her cooking class, after the jump.

Jen Queen Is The World's Newest Mezcalier

The who? She's certified to serve mezcal of course.
Jan 23, 2014 5:30 pm

Wine has its sommeliers. So, naturally, mezcal has its mezcaliers. As more and more people discover tequila’s older, smokier cousin, they’ll need someone to help them navigate the growing body of mezcals available on this side of the border. Jen Queen is the latest person certified to do just that. Read our interview, plus get her recipe for a mezcal julep.  

5 Spas And Resorts To Improve Your Health, And Eat Well While Doing So

From Mexico to India to a beach in Thailand
Jan 13, 2014 2:00 pm

Yes, signing up for that gym membership was a smart move. But wellness means more than hitting the elliptical. You need balance: wholesome cooking, a restorative massage (or three) and a few iPhone-free moments of meditation. And the best way to do that is to unplug and hop on an airplane to a wellness resport. Here are five to try.

ADVERTISEMENT

Follow Food Republic

Vietnamese noodle soup, it’s what’s for breakfast
Britain stops rinsing raw chicken. We should, too.
Two liters of French 75? Yes please.
Stop everything and start deep-frying scallions
Irish capital is awash in Guinness and fiddle tunes
Breweries use modern packaging to simply make noise
ADVERTISEMENT
About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.