May 1st, 2014
06:00 PM ET
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World-renowned chef, author and Emmy-winning television personality Anthony Bourdain visits Mexico City, Mexico, in the next episode of "Anthony Bourdain: Parts Unknown," airing Sunday, May 4, at 9 p.m. ET. Follow the show on Twitter and Facebook.

Anthony Bourdain pays a neighborly visit to the United States' "brother from another mother," the politically complex nation of Mexico, and finds an equally complex type of food.

"I think most American’s view of Mexican food is like beans, fried tortilla, melted cheese and some chicken," Bourdain says.

In Oaxaca, Bourdain's palate is taken back to pre-Hispanic times, with labor-intensive moles and homemade masa. In Mexico City, he finds a new generation of chefs mixing those ancient Aztec traditions with the avant-garde. And in both places, there is many a shot of mezcal, Mexico's smoky, brash spirit of the agave plant.

Wash down the grit of the episode with an ice-cold michelada - a Mexican beer cocktail - from Mexico City-born chef Pati Jinich.

April 7th, 2014
07:00 AM ET
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(Travel + Leisure) Robert Flicker recently experienced a conversion—of the tortilla-wrapped variety. “I’d been a believer that a truly great taco must be served in a dive and consist of chicken, beef, or pork,” says the Nevada communications executive.

But the taco appetizer at Mandalay Bay’s Fleur—with tuna tartare, ponzu, serrano peppers, and an avocado cream—changed his mind. “It elevated the taco,” he praises, “into the realm of fine-dining legitimacy.”

For comfort-foodies who embrace the nuances of grass-fed burgers and artisan donuts, the taco is finding a new picante status. Even high-end gourmands are on board: chef René Redzepi of Copenhagen’s award-laden Noma recently tweeted his enthusiasm for the distinctly non-high-end, Queens-based Tacos Morelos.

When we looked around the nation for the best tacos, we focused primarily on taquerias where the hand-held delicacy gets top billing—and we still found more style and variety than could fit in any one Tuesday.

January 31st, 2014
08:00 PM ET
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Editor's note: Cindy Y. Rodriguez is CNN's editor for Latino audiences. February 24 is National Tortilla Chip Day.

As a non-sports aficionado, my attraction to game day festivities has been solely food focused. So naturally, I noticed how potato chips have taken less and less space on the snack table to make room for tortilla chips and guacamole.

Although potato chips continue to be the top-selling salted snack in terms of pounds sold, tortilla chips have been increasing in sales at a faster pace than potato chips, especially during this time of year, according to Tom Dempsey, CEO of the Snack Food Association.

And, it's not just tortilla chips selling at such high rates either.


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Filed under: History • Junk • Mexican • Mexico • Super Bowl • Tailgating

Mexico's insects may hold the key to battling hunger
May 30th, 2013
11:00 AM ET
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Editor’s note: Read this article in Spanish at CNNMé

Long before Timon and Pumbaa from the Lion King popularized the phrase “Slimy, yet satisfying,” a whole gastronomic culture around insects already existed in Mexico.

About 1 million of the 1.4 million named animal species on Earth are insects, and they have the potential to fight malnutrition around the world, said the Food and Agriculture Organization of the United Nations.

“Wild animals and insects are often the main protein source for people in forest areas,” FAO’s Director-General Jose Graziano da Silva said at the International Conference on Forests for Food Security and Nutrition in Rome, where the organization recently presented their latest report, "Edible insects; Future prospects for food and feed security."

According to the release, “negative perceptions” and “consumer acceptance” are the biggest obstacles to the adoption of insects as viable sources of protein in many Western countries. The organization says that “insect gathering and rearing as minilivestock at the household level or industrial scale can offer important livelihood opportunities for people in both developing and developed countries.”

“The profile of the Mexican insects is very favorable because they have a large amount of protein, there is a major quantity of essential amino acids that we cannot produce in our metabolism, but we need to consume in our meals,” said Julieta Ramos-Elourdy, biologist and researcher at the Institute of Biology of the National Autonomous University of Mexico (UNAM).

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Filed under: Ingredients • Insects • Mexican • Mexico

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