4 lb pork shoulder / butt, skinless, boneless or 5lb/bone in 1 onion, sliced 1 jalapeno, deseeded, chopped 10 garlic cloves, smashed 2 oranges, juiced Heat 1 tbsp of oil in a large non stick pan or ...

Quick salsas, pressure cooker pozole, simple guisados, smoky frijoles, and other low-effort classics fit for a weeknight.

Add Yahoo as a preferred source to see more of our stories on Google. Rick Bayless has spent decades introducing audiences to the depth and richness of authentic Mexican cuisine, and few dishes ...

As my regular readers know by now, many of my fondest childhood memories revolve around food: the planning of, the making of, the consumption of and the appreciation for the shared experiences food ...

A NOTE FROM CHEF CALLAHAN: Carnitas, or 'little meats,' are a staple in Mexican cuisine. There are various cooking techniques, depending on where you're eating them. For the most part, carnitas are ...

Restaurateur Carlos Villarreal moved from Laredo to Odessa to work in the oil patch. It’s not an uncommon story, but 48-year-old Villarreal brought something special with him: a carnitas recipe he’d ...