Mexican Food

Chef Claudette Zepeda explains molé, the much adored Mexican sauce with a palette of ingredients.

Greenane Farms is a small family farm in the Catskill Mountains of upstate New York and it’s the type of place that you would never know existed unless someone gave you a heads up.

Claudette Zepeda, chef and amateur Mexican food anthropologist, unpacks chongos zamoranos, a unique-looking Mexican dessert made from milk curds, cinnamon, and sugar that dates back to the 16th century and the Spanish colonization of Michoacán.

Based in the neighborhood of Boyle Heights in Los Angeles, people come far and wide for the tacos at family-owned Carnitas El Momo, and its beloved owner, El Momo.

Claudette Zepeda, chef and amateur Mexican food anthropologist, breaks down pozole, an ancient Mexican soup that dates back to before the colonization of the Aztecs.

Jose Luis Perez Mendez, better known as El Primo, is king of breakfast tacos in Austin, TX.

Keith Garrett of All Flavor No Grease sells his take on Mexican street food out of his food truck in South Central Los Angeles.

Chef Aarón Sánchez shares a recipe straight from his Northern Mexican heritage: his Uncle Mario’s famous Chili Colorado.

Everything is bigger in Texas, but this is also true for Chihuahua, its neighboring state on the other side of the border. This is why, the burrito, the biggest taco of them all was created there.

Gabriela Cámara, chef at Contramar and Cala, as well as the Mexican’s president food policy advisor, makes Chilaquiles in the MUNCHIES Test Kitchen.

Evelia Coyotzi has been selling dollar tamales in Corona, Queens since 2001.

In this episode, we learn how Los Tacos No. 1 in New York City builds its famous trompo with layers of adobo-marinated pork shoulder that’s then shaved off and stacked high on homemade tortillas for one of the city’s best tacos.