Instead of using tomatoes as a base, this variation on sopa Azteca gets its flavor and color from salsa verde.

Many years ago, I ran into Alain Giraud, one of the best French chefs in Los Angeles, rummaging through crates of discarded vegetable greens at the Wednesday Santa Monica farmers market. This was a ...

Learn how to make Carne Molida en su Jugo—a traditional Mexican dish that blends juicy beef, tender beans, and tangy green ...

Salsa Verde Chicken Enchiladas are on the menu today! Our guest is William Judge of Marie's Mantle in Dallas. Grab your ingredients and let's get cooking! 1. Preheat oven to 350 degrees. 2. Combine ...

Warning: This graphic requires JavaScript. Please enable JavaScript for the best experience. This recipe from “Truly Mexican” by Roberto Santibañez (his “Tacos ...

This salsa verde recipe is simple and delicious. The recipe has been developed over years of trial, error, and frustration to ensure that it comes out perfect. Growing up in Oklahoma, I had the ...

This chicken stew will have you tasting green and feeling warm during those fall and winter chilly days. Tomatillos add a bright, acidic flavor to the stew, unlike mellow notes common in most other ...

Once many years ago I came across a fish vendor at the farmers market with a whole tray full of beautiful fresh anchovies. On a sudden impulse, I bought them all. Real anchovies -- the ones that have ...