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El Mero Taco opens mezcaleria bar in its Cordova shop in Memphis

If you're wondering what exactly that is, it's a bar that focuses on mezcal spirits.
El Mero Taco owners Jacob and Clarissa Dries have transformed one side of their Cordova taco shop into a bar that hosts a large library of agave spirits. There are more than 28 bottles of mezcal alone, in addition to a selection of other agave spirits.
In partnership with Nashville-based cocktail consultants PourTaste, El Mero has imported a number of agave spirits to the city for the first time. The bartenders at this elevated cocktail bar not only make cocktails, but they also educate guests by walking them through the history and heritage of Mexican spirits and drinking traditions.

Italy , Mexico , Huatulco , Oaxaca , Toluca , Méco , Italian , Mexican , Jon-yeager , Jennifer-chandler , El-mero , Clarissa-oaxacan

Meaningful masa: Dallas chef Olivia Lopez makes magic with heirloom Mexican corn

When it comes to leading-edge Mexican cooking, Dallas has long been a trail-blazing city. La Valentina de Mexico restaurant pioneered the way when it...

Jalisco , Baja-california , Mexico , New-york , United-states , Tlaxcala , Netherlands , Ciudad , Durango , Puerto-vallarta , Mexico-city , Distrito-federal

18 Condiments Our Food Staff Would Lick Off a Spoon

18 Condiments Our Food Staff Would Lick Off a Spoon
The sauces, spices and pastes that bolster our everyday meals can be windows to the soul.
Credit...Karsten Moran for The New York Times
May 19, 2021
In 2018, the singer-songwriter John Prine told The Times that he would steal syrup, ketchup and mustard from the hotels he stayed at and keep them in his suitcase — “just in case of emergencies.” Here at the Food desk, we focus much of our time, energy and resources on recipes and the meals that grace our plates. But what about the condiments that bolster them? What would

Chile , Chile-oil , Than-bouillon , Salsa-macha , Better-than-bouillon , சிலி , சிலி-எண்ணெய் , விட-பௌஇல்லோன் , சல்சா-மச்சா , சிறந்தது-விட-பௌஇல்லோன் ,

Chile crisp and salsa macha are taking over the kitchens of spicy food lovers

Chile crisp and salsa macha are taking over the kitchens of spicy food lovers
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Chile crisp in jars. Chile crisp relies on infusing a mixture of chiles and aromatics like onion and garlic, along with proprietary spice in a generous bath of hot oil.
Photo by Ken Concepcion.
Evan Kleiman predicts 2021 to be the year of peak chile crisp and its cousin salsa macha. Both chile crisp and salsa macha rely on infusing a mixture of chiles and aromatics like onion and garlic, along with proprietary spice in a generous bath of hot oil. Often nuts and seeds are added. Versions range from truly fiery to a friendly bit of sting, depending on the chiles used.

New-york , United-states , China , Laos , Chile , Los-angeles , California , Sichuan , Gansu , Lao , Chinese , Ken-concepcion

TV chef brings Mexican latkes and jalapeno matzah ball soup north of border

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Celebrity chef Pati Jinich in the kitchen at a pecan hacienda, or farm, in the Mexican state of Sonora. (Courtesy Jinich)
Celebrity chef Pati Jinich examining masa cornmeal dough in Miraflores, Baja California Sur. (Courtesy Jinich)
Celebrity chef Pati Jinich works with a mortar and pestle in Oaxaca. (Courtesy Jinich)
Celebrity chef Pati Jinich at her home in Chevy Chase, Maryland. (David Butow/ the Times/ courtesy of Jinich)
For Mexican Jewish chef Pati Jinich, Hanukkah offers a way to unite the culinary traditions of her homeland with her family’s Ashkenazi roots. To that unusual combination, she then adds more than a of her own creativity as she brings her culinary creed to North Americans through her popular TV program “Pati’s Mexican Table.”

Acapulco , Guerrero , Mexico , United-states , Puebla , Washington , Bratislava , Bratislavsky-kraj , Slovak-republic , Mexico-city , Distrito-federal , Chevy-chase