It would be hard to establish exactly when Mexican gourmet cooking began. Did it start in the valley of Oaxaca 700 years before Christ? Or did it all begin in 1325 in Tenochtitlan, what is now Mexico ...

In this video, I’m smoking and grilling Panela cheese—a mild, delicious Mexican cheese that holds its shape on the grill and takes on smoky flavor like a champ. If you've never tried grilled or smoked ...

A few years back, I went to Mexico City to learn to cook at the apron strings of my step-grandmother, Josefina Figueras viuda de (widow of) Carreno. Josefina is one of those women -- you’ll find them ...

In large saucepan frill sliced ribeye steak, onions and poblano peppers until brown (with oil) Once browns, add 2 cups of water, 1 can of tomato sauce and simmer for about 6-8 minutes then add panela ...

1 1/4 pounds "panela" cheese, cut in 8 circles about 3 inches in diameter and 1/2 inch thick 1/2 pound Mexican quince paste ("ate de membrillo"), cut in 4 circles the same diameter as the cheese, 1/2 ...

Roast the beets whole, place in a shallow Pyrex dish and toss with olive oil . Add 1 cup water and cover with aluminum foil. Cook beets in oven for 45mins, till tender. Let it cool. Wear a glove and ...