Mexican food

The holiday commemorates a Mexican victory against French invaders, whose culinary imprint lingers. In her new cookbook, Jinich explores Mexico's evolving cuisine and its many immigrant influences.

From the smoked marlin tacos of Baja California to the fried flower tacos of Chiapas, Mexico is home to endless interpretations of this essential dish. A new tome documents this vibrant taco cuisine.

American and Canadian chefs are learning what Mexicans have long known: a bluish fungus that infects corn kernels is delicious. And now scientists want to figure out how to grow it on corn on purpose.

Flour tortillas thick as pancakes and dotted with brown blisters are a beloved Southwestern staple. So why haven't they broken out of the region and become available at supermarkets nationwide?

Fried yellow chilis. Baja-style fish. Not the typical Chinese restaurant fare, unless you're near the U.S.-Mexico border. The reasons go back to an 1882 law enacted to keep Chinese out of the U.S.

The Michigan Opera Theater is mounting a production in March of Frida. The city's Mexican restaurants are getting involved by honoring the Mexican artist's recipes and cooking with special menus.

The Mexican tradition celebrates the dead and welcomes their return to the land of the living once a year. Enticing them to make the trip is where the food, drink and musical offerings come in.

Like the march of fire ants and juniper trees across Texas, a trio of hardy cuisines is edging out the state's gastro-diversity. Classic Lone Star dishes like Frito pie are becoming harder to find.