Brooklyn Chef TJ Steele Took Over Our Instagram And Now We're Craving Tacos
This Instagram takeover will have you looking up flights to Oaxaca before you can say goat barbacoa! Follow #FRTakeover for more.
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We Have A Ton Of Mexican Recipes!
Did you know that we have a ton of Mexican recipes that need a new home in your kitchen? And we’ve got even more for our queso and burrito-enthusiast friends: city guides, handy techniques and in-depth charts to our favorite tortilla-encased treats. Take a deep dive into our colorful Mexican section for dishes from award-winning chefs and cookbook writers, and freshen up…
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Listen To Food Republic Today: Mezcal Unión's Alejandro Champion
Today's episode of FRT features a discussion with one of the founders of Mezcal Unión, recorded in Oaxaca. We also discuss a big bologna heist in the news.
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Hurricane Maria Relief: This Week In Food Events
Chefs and bartenders across the country are lending hands to those affected by Hurricane Maria in Puerto Rico.
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Fall Beers, Crisis Relief, Festivals: This Week In Food Events
Tickets for festivals are available now. Check out what's coming to town.
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Oktoberfest, Earthquake And Hurricane Relief: This Week In Food Events
It's time to break out the lederhosen for Oktoberfest! Other events this week include Mexican Independence day celebrations, benefit dinners and more.
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Watch This Short Film About Tejuino, Mexico's Fermented Corn Drink
In this short film, we learn the technique behind Mexico's fermented corn drink, tejuino.
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What Is Pulque?
Before mezcal, before tequila, there was pulque — believed to be the oldest alcoholic beverage in North America. "It's pre-Aztec," notes Ross Graham, founder of the Miami Cocktail Company, which recently began using the ancient libation in its contemporary line of bottled, ready-to-serve cocktails.Like mezcal or tequila, pulque is made from the Mexican agave plant. It is fermented but not distilled,…
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In Search Of Vegetarian Food In Mexico
Selene Nelson is a UK-based journalist who is traveling the world for a year, reporting on her search for vegetarian food in each of the locales she visits.The best thing about traveling is eating. There’s no better way to appreciate a different country and its culture than to tuck into the national dishes, and for…
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Mezcal Isn't Just A Spirit, It's Spiritual
"Para consumo sacro, todo exceso es profano," reads a note — a warning, even — at the bottom of the tasting notes in a tiny bar called In Situ in Oaxaca City, Mexico. Translated, it means, "for sacred consumption; excess is profane." As I prepare to listen to the bar's owner, a native Oaxacan mezcal…
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Does Big Tequila Have It In For Small-Batch Mezcal?
On the banks of the Río Hormiga Colorada (Red Ant River), a young man named Marcos shows off his new palenque (mezcal distillery) while his son runs around the gleaming copper pot stills. Marcos is handsome with a baby face and a lean, muscular frame. His eyes are large and liquid, but there’s something aloof…
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A Big Night For Mezcal: Del Maguey's Ron Cooper Is A James Beard Award Winner
[embedImage=https://www.foodrepublic.com/wp-content/uploads/2016/05/RonCooper2-700x559.jpg] With a single hand, Ron Cooper expertly balances his clay copita atop a flute of celebratory bubbles. "Champagne and mezcal go together so great," he says.The founder of Del Maguey Single Village Mezcal, who is widely credited with popularizing the smoky Mexican spirit in America, has just appeared in the press room after being named…
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Jorge Gaviria Has A-Maíz-Ing Plans For America's Tortillas
[embedImage=https://www.foodrepublic.com/wp-content/uploads/2016/05/Jorge-Gaviria-50-Edit-FINAL-web-700x467.jpg] The quest to make great Mexican food starts with great corn. But sourcing great corn is harder than it sounds. Jorge Gaviria knows this better than anyone. A few years ago, noting the poor quality of tortillas in Mexican restaurants this side of the border, the Miami native and former New York City line…
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Take A Plunge, Even During Dinner, At The Thompson Playa Del Carmen
In Hungry Concierge, we travel the world to spot hotels that operate with their guests’ food and drink needs squarely in mind — hotels, both big and small, that are located in neighborhoods rich with bar and restaurant options. Because there’s nothing worse than having your trip derailed by crummy room service.Visitors to Playa del…
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Where To Eat And Drink In Tulum, Mexico
A once-sleepy haven for hippies in search of a sandy paradise and unplugged serenity, Tulum has mushroomed into a holiday mecca for the über-trendy eco jet set. But quite unlike the neighboring high-rise resorts of Riviera Maya and Cancún, this is one town that’s refused to give up its Mexican roots, Caribbean charms or an…
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Danny Mena's Guide To Eating In And Around Mexico City
Danny Mena is executive chef of New York City's Hecho en Dumbo. After stints at acclaimed restaurants Blue Hill and the Modern, Mena started his own restaurant as a small three-day-a-week offering in a friend's Brooklyn bar in 2007. Quickly outgrowing that space, he opened the current East Village location in 2010. Here, he writes…
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Fall Preview 2015: 10 Design-Forward Hotels Opening Around The Globe
Sure, we're obsessed with food, but that only means we'll travel for the best restaurants, bars and markets. When we do, we like to stay at hotels that put us on the front lines of a city or town's sought-after spots (thus our hotel review column, The Hungry Concierge). Relaxing summer vacations may have come to…
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America Could Learn Something From Mexico's Soda Tax
Banning soda in the name of health has been a very heated topic of discussion in recent years. Former New York City mayor Michael Bloomberg attempted to outlaw half-liter cups of sugary drinks back in 2012, which the state of New York found un-American and unconstitutional. Berkeley, California, passed a tax on sugar-sweetened beverages last…
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3 Cities, 5 Cantinas: Barhopping Through Mexico's Classic Saloons
Mexicans have the playful habit of turning everything into a verb. Eating tacos becomes "taqueando"; drinking mezcal can be called "mezcaleando." And one of my favorites, "cantineando," refers to bar-crawling between cantinas.In the U.S., a cantina is generally thought of as a divey saloon-type place, probably located in a part of the country once overrun…
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An Epic Mexico City Taco Crawl With Club Tengo Hambre's Jason Thomas Fritz
Mexico City is so stuffed with street-food stands that all you need to fashion a DIY eating crawl is to hit any busy boulevard or subway station. That strategy might work fine if you have decades to explore the capital's offerings, but those who are more pinched for time might benefit from professional guidance. Enter…
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At Las Alcobas, A Needed Escape From All Of Mexico City's Wonderful Crazy
[embedImage=https://www.foodrepublic.com/sites/default/files/imagecache/large/singlepage/Las%20Alcobas_Check%20in%20Desk-%20front.jpg] In Hungry Concierge, we travel the world to spot hotels that operate with their guests’ food and drink needs squarely in mind — hotels, both big and small, that are located in neighborhoods rich with bar and restaurant options. Because there’s nothing worse than having your trip derailed by crummy room service.By the time I…
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The Refreshing Mojito: Made Two Ways
Despite the number of margaritas that might flow here in the U.S. on Cinco de Mayo, there are many more vehicles for tequila to be found in Mexico. Bartenders are increasingly keen to forge their own takes on other cocktail classics, and at Bar Gitano in Tulum — easily the most legit bar in the area — they…
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20 Ice-Cold Tequila Cocktails For Cinco De Mayo
Ready the limes: It’s tequila time! Cinco de Mayo may conjur up ideas of the perfect frosty margarita, but let’s face it: There are better other things to do with this powerful and delicious spirit. We bring you 20 alternatives to the traditional margarita, because we know you know how to make one already. Celebrate…
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15 Recipes For Mexican Food And Drinks: The Basics
Whether you’re gearing up for Cinco de Mayo (or perhaps Cinco de Cuatro, for those of you planning another Arrested Development-themed party) or just want some go-to recipes to quickly satisfy a craving for Mexican food, this is the list for you. We’ve gathered some staples of Mexican cuisine to get you started, including some…
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You Can Go Beyond Tequila: The Wide, Wild World Of Agave Spirits
Welcome to Craft Beer & Spirits Week, when we take a look at some of the passionate producers, bars and people helping make our world a more spirited place.In my book, How the Gringos Stole Tequila, I address just how tequila managed to become Mexico’s most iconic liquid export. Think about it: Tequila is just one…
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Enrique Olvera's Cosme Is Serious. Also? These 5 Places For Mexican In NYC.
In Wednesday's review, New York Times restaurant critic Pete Wells bestows three stars on Enrique Olvera’s Cosme. Wells argues that the Flatiron newcomer — helmed by the chef/owner of the world’s 17th-best restaurant, Pujol — breaks a trend of Mexican restaurants in New York City that simply indulge “a chef’s south-of-the-border fantasies.” In Olvera’s case, this…
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