What Is Uni Sushi and Why Do People Love It?
The orange stuff on a piece of uni sushi is the reproductive organ of a sea urchin. Menus call it roe, and…
Recipes
Guides in Recipes
From Street Snack to Art: The History of Sushi
Sushi started as a way to keep fish from rotting. Cooks in Southeast Asia packed freshwater fish in fermented rice, waited, and…
What Is Tobiko Sushi? The Crunch of the Sea
A tobiko roll on a U.S. menu isn’t guaranteed to contain flying fish roe. Marky’s reports that in the United States, capelin…
What Is Hamachi Sushi? The Yellowtail Delight
Yellowtail, sold in Japan as hamachi or buri, is the country’s top farmed finfish export by value at USD 137 million (SeafoodSource,…
Gordita vs Pupusa: How These Classics Compare
Both are round, hand-patted corn masa cakes and both get stuffed, which is why people swap the names. What separates them is…
Gordita vs Taco: What’s the Real Difference?
Cut a gordita open and you find a pocket, because the thick masa was cooked first, then split and stuffed. A taco…
What Is a Gordita? Inside the Popular Mexican Snack
Order a gordita in Mexico and what you get depends on the state. Most often it’s a thick cake of corn masa…
Menudo vs Pozole: Key Differences Explained
Menudo is tripe. Beef tripe, specifically, in either a chile broth or a clear one. Pozole goes another way, with hominy doing…
Is Menudo Healthy? Nutrition Facts You Should Know
Menudo is lean and high in protein, which makes it easy to like as a meal. The Mexican soup of beef tripe…
How Long Is Menudo Good for in the Fridge?
Cooked menudo keeps 3 to 4 days in a refrigerator set at 40 F or below. That comes from the FoodSafety.gov Cold…
How to Make Menudo: A Step-by-Step Recipe Guide
Most of menudo is waiting on the tripe. Clean the honeycomb well, simmer it with pata de res until it softens, and…
What Goes With Menudo? Best Sides and Pairings
A bowl of menudo on its own is a lot of fat and chile, so the table around it does real work.…
What Is Menudo? A Beginner’s Guide to the Classic Dish
Menudo takes hours. The beef tripe goes into the pot early and stays there until it’s soft, in either a red chile…
How Long Is Pozole Good for in the Fridge?
Pozole keeps for 3 to 4 days in the fridge, counted from the day it was cooked, provided the fridge holds 40…
What Is Pozole? A Hearty Mexican Stew Explained
Most of what makes a bowl of pozole taste like pozole comes from the corn. Nixtamalized kernels simmer with pork or chicken…
Traditional Pozole Toppings to Complete Your Bowl
Nobody tops a pot of pozole before it reaches the table. The hominy, meat and broth go into the bowls, and the…
How to Eat Pozole the Traditional Way
The one rule for eating pozole is that the cook serves it plain and the eater builds the bowl. Diced onion, shredded…
Best Meat for Carnitas: What Cut to Choose
Buy Boston butt. The marbling melts, the connective tissue softens over a long braise, and the chunks brown at the edges afterward.…
Types of Carnitas You Should Know About
The word carnitas gets stretched a lot. At a taqueria counter you order by cut, in a recipe you pick a pot,…
The Best Carnitas Seasoning for Bold Taste
For most kitchens, the best carnitas seasoning is a homemade dry blend of ground cumin, Mexican oregano, garlic, chile and salt. You…
Carnitas vs Carne Asada: A Meaty Showdown
Put a plate of each in front of someone and the difference is obvious before they take a bite. One has crisp,…
Carnitas vs Barbacoa: What’s the Difference?
The word barbacoa names a method, not an animal, and that is where most of the mix-up with carnitas starts. In Hidalgo…
What to Serve With Carnitas: Perfect Pairings
Most carnitas plates go wrong by adding more richness. The pork is shoulder braised in lard and fried until the edges crisp,…
How to Make Carnitas Crispy Every Time
Crispy carnitas need a second cook after the braise. Drain the pork and dry it off, then spread it in a single…
Carnitas Taco Toppings That Add Big Flavor
Carnitas is pork cooked in its own fat until it’s tender inside and crisp at the edges, and that much richness gets…
Carnitas vs Steak: Which Taco Fills Best?
Carnitas takes most of an afternoon. A steak for tacos is off the grill a few minutes after it hits the heat.…
How to Reheat Carnitas Without Drying Them Out
Cold carnitas are clumpy, with the fat set hard around the pork. Warm them covered with a splash of broth so everything…
Carnitas vs Al Pastor: Which One Wins?
Order at a taqueria without glancing at what’s cooking behind the counter and the two pork tacos can look almost identical. Same…
Carnitas vs Birria: Flavor and Texture Compared
Ask ten people at a taco counter what separates carnitas from birria and most will say pork versus beef. That’s partly right…
Tamales vs Pasteles: What’s the Difference?
The starch is what separates a tamal from a pastel. Tamales run on nixtamalized corn masa. Pasteles get their dough from grated…