The Tex-Mexplainer series explores the ingredients, techniques, history, and culture of Mexican food in Texas. Aguachile can be a refreshing dish, but its invigorating effect comes at a price. “Chile ...

At this point in the summer, all I want is a fan blowing cool air in my face at all times and for every meal to involve chilled seafood. I’ll take fresh-shucked oysters or seafood towers overflowing ...

Raw seafood seems to be everywhere these days, and we're not just seeing sushi. Originating in cuisines from countries in South America all the way to Asia, eating uncooked fish is a global practice ...

While some may think of ceviche as "Mexican sushi," the seafood used to make it doesn't taste quite so raw. While it isn't cooked using a traditional, heat-based method, it does get pickled in acidic ...

A plate of ceviche can be a lovely thing, raw seafood briefly cured with fresh citrus and aromatics, a preparation often vivid with bright, fresh chile, translucent wisps of thinly shaved onion and ...

Diablo’s Cantina has returned to the Strip. The streetside Mexican eatery was more of a pedestrian party spot when it lived at the former Monte Carlo, but now it’s a very different kind of restaurant ...

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. Aguachile is part of beach cuisine that’s far less common than ubiquitous ...

The ultimate hot-weather food isn’t ice cream. It isn’t gelato or frozen yogurt. It isn’t naengmyeon or lobster rolls, clam bellies or jalea, brodetto or mocequa, or any cooked seafood. It isn’t raw ...

New York – When Cinco de Mayo rolls around, tacos and margaritas are usually on the menu. But “MasterChef” winner Claudia Sandoval says there is more Mexican food out there to enjoy. The San ...

Lena Park is an Oakland-based food, culture, and sports writer who has lived in the Bay for over a decade. She covers food trends, pop-ups, restaurant openings, and the Bay Area food scene at large.

It's nice to live in the modern world, where a Jewish kid from Southern California can pursue a doctorate in Mexican studies, spend nine years cooking Italian food and later open a blockbuster Mexican ...