For the how-to in heating them, Sandoval prefers the use of an open flame or on a dry comal (griddle). Heating them first "enhances their flavor and makes them more resistant to tearing." He told ...

We are, however, not nearly as diligent about the seafood that we import … and we import about 80% of the seafood we eat in this country. What not to buy? The U.S. imports a majority of its seafood.

Tacos vary by region in Mexico, but in L.A. you can find many styles in one single place. We've published this guide in ...

Where to feast on Mexican seafood from ceviche to tuna tostadas at Chicago’s best mariscos restaurants.

Get to know L.A.'s best Latin American restaurants from the 2023 101 Best Restaurant guide, featuring Mexican, Colombian, Salvadoran and Brazilian cuisines, among others.

Hugo Ortega and Tracy Vaught’s coastal Mexican kitchen is humming as it navigates its 12th year. The Campechana Estilo DF illustrates what they do so well. The acid plays against a splash of ...