mexican

2020 marked a time of massive upheaval in the restaurant industry. We asked 4 chefs how chosen family has helped them navigate an unprecedented year.

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.

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.

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

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

Raph Rashid—owner of Melbourne’s Taco Truck—shows us how to make lamb tacos, Souvlaki-style.

We take a drive with Cain as he takes us through his upbringing and explains why he enjoys punching people in the face.

We sit down with Oscar-winner Benicio Del Toro to discuss his latest film, the atmospheric drug-trade thriller Sicario.

We meet Compton's own King Lil G to visit the swap meet where gangster rap was first sold, and learn what it's like to be a rising hispanic rapper in Compton.

Ty Mitchell, who runs the ‘International World Lost Horse Saloon,’ shows you how to make the best michelada around.

Eddie Duran of Taqueria La Cumbre teaches how to make the best carne asada around, all while serenading us with his guitar.

Courtney McBroom believes that the best thing to come from her home state of Texas is queso, a gooey concoction of processed cheese, pico de gallo, avocado, and cilantro.