Now that one of my daughters is working at Chipotle Mexican Grill, Mexican food is never far from my mind. I blame it on the fact that she comes home most nights smelling like burritos. My daughter ...

4. Turn the heat to medium-high. Stir the tomatoes, stock, and a generous pinch each of salt and black pepper. Bring to a boil, stir in the rice, and lower the heat to a steady simmer. Cover loosely ...

Discover a creative twist on classic Mexican rice by pairing it with shrimp-stuffed poblano peppers. This recipe combines smoky roasted peppers with a creamy, seasoned shrimp filling, delivering a ...

Gabriela Camara is the chef/owner of Mexico City’s beloved restaurant Contramar and its sister restaurant, Cala in San Francisco. Her accessible yet sophisticated Mexican cooking garnered Food and ...