In a soup pot, saute garlic, onion and capsicum in olive oil. Once peppers and onions are tender, deglaze with white wine and reduce by half. Add fish stock and bring to a simmer. Add mussels and bugs ...

Curious about the best soups from Mexico? You’re in the right place because I’m a devout foodie who’s been living in Mexico since 2018 — and eating my way across this wonderful country for years. When ...

You might think that menudo and pozole are similar, but if you saw them side by side, you'd realize just how distinct these ...

In this easy soup, chorizo is the powerhouse that brings big flavor without the need to raid your entire spice cabinet. Shortcut alert: Chorizo is your ticket to a fast-fix dinner thanks to its ...

Bill Esparza is a James Beard award-winning food journalist, author of LA Mexicano, and onscreen food television personality covering food in United States and Latin America. Mariscos Odaly, a ...

“Soup is a warm way of getting to know a culture and its people,” writes cookbook author Pati Jinich. She calls this vivid soup made with oysters and chipotles in adobo one of her all-time favorites.