Mexican Cuisine
A regional cuisine, told eight meals deep. Chilaquiles in Oaxaca, comida corrida in Mexico City, tlayudas at the market, mole that takes three days — a kitchen anchored by corn, chile, and the slow patience of the metate.
A regional cuisine, told eight meals deep. Chilaquiles in Oaxaca, comida corrida in Mexico City, tlayudas at the market, mole that takes three days — a kitchen anchored by corn, chile, and the slow patience of the metate.