There's a significant disconnect between real Mexican food (as prepared in Mexico) and the food served in "Mexican" restaurants in the United States.
“Real” Mexican food is noted for its bright, intense flavors, rather than the mounds of cheese and sour cream served in nacho and salsa joints. In this episode, we look at two longtime favorites—enchi...
Is it worth the trouble? Yes. And it’s no trouble at all if you choose the right grinder.
'Arroz a la Mexicana' promises bright flavor and a pilaf-style texture, but it rarely delivers.
Mexican cooking is notoriously time-consuming but
delivers rich, deep flavors. Could we produce a
reasonably authentic chicken enchilada with far
© 2020 America's Test Kitchen. All rights reserved.
Learn real cooking skills from your favorite food experts
The iconic magazine that investigates how and why recipes work
American classics, everyday favorites, and the stories behind them
Experts teach 200+ online courses for home cooks at every skill level
Kid tested, kid approved: Welcome to America’s Test Kitchen for the next generation