Vibrant tacos, slow-simmered stews, and bright street food from Oaxaca to Yucatan.
Lime marinated chicken thighs in warm corn tortillas with onion, cilantro and a roasted salsa verde.
Tortillas rolled around tender chicken and bathed in roasted tomatillo salsa with cool crema.
Roasted poblanos stuffed with melty cheese, dipped in fluffy egg batter and fried to a delicate crisp.
Ripe Hass avocados mashed with charred chili, lime and a heap of cilantro -- best with warm chips.
Charred corn on the cob slathered with lime crema, queso, chili and cilantro -- a paper napkin necessity.
Skirt steak marinated in citrus, cumin and garlic, then grilled hot over coals and sliced thin.
Slow simmered pork and hominy stew in a deep guajillo broth, garnished with radish and lime.
Yucatan style pork shoulder rubbed with achiote and citrus, slow roasted in banana leaves.
Hot crisp ridges of fried dough dusted in cinnamon sugar with a thick dipping cup of dark chocolate.
Light sponge soaked in three milks, crowned with whipped cream and a dusting of cinnamon.