Thai food is so flavorful and so full of healthful fresh vegetables. Serve over brown rice with peas and cilantro for a satisfying one-bowl meal.
Read More »- tuesday
The simple combination of chicken and rice is a one-pot dish that's made all over the world. This version is stripped down to the bare essentials: chicken, rice and onion (with peas added at the very end). Serve with a Spanish-inspired salad of spinach and chorizo.
Read More » - Wednesday
Baked Tilapia with Fresh Herbs
Provided by Everyday FoodIf you prefer, replace the dill in this recipe with another herb such as cilantro, tarragon, or chives.
Read More » - Thursday
Tortilla Pie
Provided by Everyday FoodGround cumin adds a smoky Tex-Mex taste to this savory beef-and-corn pie.
Read More » - friday
These burgers require only four ingredients but taste like a million bucks. Serve with a spicy carrot salad.
Read More » - saturday
- brunch
These muffins are crisp on top with light, fluffy centers and plenty of big juicy blueberries.
Read More »
Video Bar
Saturday, May 18, 2013
Easy Everyday Recipes!
Tuesday, May 7, 2013
James Beard Awards 2013
Here's the full list of the 2013 James Beard restaurant and chef awards:
2013 James Beard Foundation Outstanding Restaurant Design Awards
75 Seats and Under
For the best restaurant design or renovation in North America since January 1, 2010
Design Firm: Taavo Somer
Designer: Taavo Somer
Project: Isa, Brooklyn, NY
76 Seats and Over
For the best restaurant design or renovation in North America since January 1, 2010
Design Firm: Alejandro Barrios Carrero Designs
Designer: Alejandro Barrios Carrero
Project: Juvia, Miami Beach, FL
2013 James Beard Foundation Restaurant and Chef Awards
Best Chefs in America
Chefs who have set new or consistent standards of excellence in their respective regions. Each candidate may be employed by any kind of dining establishment and must have been a working chef for at least the past 5 years. The 3 most recent years must have been spent in the region where the chef is presently working.
Best Chef: Great Lakes (IL, IN, MI, OH)
Stephanie Izard
Girl & the Goat
Chicago
Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)
Johnny Monis
Komi
Washington, D.C.
Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
Colby Garrelts
Bluestem
Kansas City, MO
Best Chef: New York City (Five Boroughs)
Wylie Dufresne
wd ̴50
Best Chef: Northeast (CT, MA, ME, NH, NY STATE, RI, VT)
Melissa Kelly
Primo
Rockland, ME
Best Chef: Northwest (AK, ID, MT, OR, WA, WY)
Gabriel Rucker
Le Pigeon
Portland, OR
Best Chef: South (AL, AR, FL, LA, MS, PR)
Tory McPhail
Commander’s Palace
New Orleans
Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
Joseph Lenn
The Barn at Blackberry Farm
Walland, TN
Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)
Jennifer Jasinski
Rioja
Denver
Best Chef: West (CA, HI, NV)
Christopher Kostow
The Restaurant at Meadowood
St. Helena, CA
Best New Restaurant
A restaurant opened in 2012 that already displays excellence in food, beverage, and service and is likely to have a significant impact on the industry in years to come.
State Bird Provisions
San Francisco
Outstanding Wine, Beer, or Spirits Professional
A winemaker, brewer, or spirits professional who has had a significant impact on the wine and spirits industry nationwide. Candidates must have been in the profession for at least 5 years.
Merry Edwards
Merry Edwards Winery
Sebastopol, CA
Outstanding Wine Program
A restaurant that displays and encourages excellence in wine service through a well-presented wine list, a knowledgeable staff, and efforts to educate customers about wine. Candidates must have been in operation for at least 5 years.
Frasca Food and Wine
Boulder, CO
Outstanding Bar Program
A restaurant that displays and encourages excellence in cocktail, spirit, and/or beer service.
The Aviary
Chicago
Outstanding Service
A restaurant that demonstrates high standards of hospitality and service. Candidates must have been in operation for at least the past 5 years.
Del Posto
NYC
Outstanding Pastry Chef
A chef or baker who prepares desserts, pastries, or breads and who serves as a standard-bearer for excellence. Candidates must have been pastry chefs or bakers for at least the past 5 years.
Brooks Headley
Del Posto
NYC
Outstanding Restaurateur
A working restaurateur who sets high national standards in restaurant operations and entrepreneurship. Candidates must have been in the restaurant business for at least 10 years. Candidates must not have been nominated for a James Beard Foundation chef award in the past 10 years.
Maguy Le Coze
Le Bernardin
NYC
Rising Star Chef of the Year
A chef age 30 or younger who displays an impressive talent and who is likely to have a significant impact on the industry in years to come.
Danny Bowien
Mission Chinese Food
San Francisco and NYC
Outstanding Restaurant
A restaurant in the United States that serves as a national standard-bearer for consistent quality and excellence in food, atmosphere, and service. Candidates must have been in operation for at least 10 or more consecutive years.
Blue Hill
NYC
Outstanding Chef
A working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals. Candidates must have been working as chefs for at least the past 5 years.
David Chang
Momofuku Noodle Bar
NYC
Paul Kahan
Blackbird
Chicago
2013 James Beard Foundation America’s Classics
C.F. Folks
Washington, D.C.
Owner: Art Carlson
Frank Fat’s
Sacramento, CA
Owners: The Fat family
Keens Steakhouse
NYC
Owner: George Schwarz
Kramarczuk’s
Minneapolis
Owner: Orest Kramarczuk
Prince’s Hot Chicken Shack
Nashville
Owner: Andre Prince Jeffries
2013 James Beard Foundation Who’s Who of Food & Beverage in America Inductees
Eric Asimov
Author and Journalist
NYC
Dorothy Kalins
Editor
NYC
Barbara Lynch
Chef and Restaurateur
Boston
Zarela Martinez
Chef and Restaurateur
NYC
Michael Mina
Chef and Restaurateur
San Francisco
Bill Yosses
Author and Pastry Chef
Washington, D.C.
2013 James Beard Foundation Lifetime Achievement Award
Cecilia Chiang
Chef and Restaurateur
San Francisco
2013 James Beard Foundation Humanitarian of the Year
Emeril Lagasse
Emeril Lagasse Foundation
New Orleans
Carnitas Taco Recipe!
Carnitas Taco Recipe
Courtesy of Dos Toros Taqueria, NYC
Serves 4 (makes 8 tacos)
“A taco doesn't have too many components. So every part needs to be perfect. It starts with the tortilla. A fresh corn tortilla, made on the day of its use, is absolutely critical.
Ingredients:
8 corn tortillas
8 slices Monterey Jack cheese, thinly sliced
12 oz. carnitas
Sliced avocado
Pico de Gallo (dice of tomato, white onion, Serrano chile, cilantro)
Salsa Verde (recipe follows)
*For the carnitas:*
2 lb. pork butt, cut into large chunks
5 garlic cloves, crushed
Salt
Water
Instructions
1. Cut pork butt into large chunks and season with salt
2. Sear chunks in a large pot on high heat until golden brown.
3. Add water (enough to just cover the meat), along with crushed garlic cloves, and bring to a boil.
4. Once boiling, turn heat down to a simmer, and cover with lid.
5. Slow cook until tender (roughly 2 to 3 hours)
6. Shred and set aside.
Salsa Verde:
5 medium size tomatillos, de-husked and quartered
2-3 large jalapeños (depending on how much heat you like), stems removed
1/3 of small or medium yellow onion, quartered
2 cloves of garlic, smashed
Salt to taste
Instructions:
1. Peel the husk off the tomatillos and de-stem jalapeños.
2. Grill or pan-cook the jalapeños until partially charred.
3. Add all the ingredients to a pot with ½ cup of water and cook on medium-low heat for 1 hour. Remove from heat.
4. Blend everything until liquefied. Let cool.
To assemble tacos:
Warm tortillas on a pan or griddle, add a slice of Monterey Jack cheese and let melt. Set aside on plate. Add 1.5 oz of carnitas to each taco. Add a slice or two of avocado, the pico de gallo, and salsa verde. Enjoy!
Courtesy of Dos Toros Taqueria, NYC
Serves 4 (makes 8 tacos)
“A taco doesn't have too many components. So every part needs to be perfect. It starts with the tortilla. A fresh corn tortilla, made on the day of its use, is absolutely critical.
Ingredients:
8 corn tortillas
8 slices Monterey Jack cheese, thinly sliced
12 oz. carnitas
Sliced avocado
Pico de Gallo (dice of tomato, white onion, Serrano chile, cilantro)
Salsa Verde (recipe follows)
*For the carnitas:*
2 lb. pork butt, cut into large chunks
5 garlic cloves, crushed
Salt
Water
Instructions
1. Cut pork butt into large chunks and season with salt
2. Sear chunks in a large pot on high heat until golden brown.
3. Add water (enough to just cover the meat), along with crushed garlic cloves, and bring to a boil.
4. Once boiling, turn heat down to a simmer, and cover with lid.
5. Slow cook until tender (roughly 2 to 3 hours)
6. Shred and set aside.
Salsa Verde:
5 medium size tomatillos, de-husked and quartered
2-3 large jalapeños (depending on how much heat you like), stems removed
1/3 of small or medium yellow onion, quartered
2 cloves of garlic, smashed
Salt to taste
Instructions:
1. Peel the husk off the tomatillos and de-stem jalapeños.
2. Grill or pan-cook the jalapeños until partially charred.
3. Add all the ingredients to a pot with ½ cup of water and cook on medium-low heat for 1 hour. Remove from heat.
4. Blend everything until liquefied. Let cool.
To assemble tacos:
Warm tortillas on a pan or griddle, add a slice of Monterey Jack cheese and let melt. Set aside on plate. Add 1.5 oz of carnitas to each taco. Add a slice or two of avocado, the pico de gallo, and salsa verde. Enjoy!
Tuesday, April 30, 2013
Easy Chicken Dinner Recipes...
Credit: El San Juan Resort & CasinoSpicy Chicken Coconut Curry
Curry in a hurry isn't just a figure of speech, at least when it comes to this chicken recipe.
Click here to see the Spicy Chicken Coconut Curry Recipe.
Credit: Bill BettencourtLemongrass Chicken Pad Thai
Ming Tsai simplifies a takeout favorite with fantastic results.
Click here to see the Lemongrass Chicken Pad Thai Recipe.
Credit: Denise Woodward and Laudalino FerreiraChicken Tostadas
Denise Woodward and Laudalino Ferreira, the husband and wife team behind Chez Us, whip up these tostadas on a typical busy weeknight when they've got too much work to do and too little time.
Click here to see the Chicken Tostadas Recipe.
Credit: Laurie EricksonAlmond-Crusted Chicken with Sweet Potatoes and Asparagus
Take advantage of spring asparagus and make this chicken recipe tonight.
Click here to see the Almond-Crusted Chicken with Sweet Potatoes and Asparagus Recipe.
Credit: Recipe RehabMaple-Mustard Baked Chicken
Honey mustard is so overdone; try this reimagined version instead.
Click here to see the Maple-Mustard Baked Chicken Recipe.
By The Daily Meal|Shine Food
Monday, April 29, 2013
Cinco De Mayo Taco Party...
42 easy Mexican dinners
Crisp Crab Tacos, Chorizo-Beef Nachos, Turkey Enchiladas, and more flavors of the West
20 Latin American-style drinks
Kick off your party with a frosty mojito, margarita, sangria, or juicy aqua fresca
Cinco de Mayo taco party
Fix a festive menu with two types of tacos, a citrusy salad, and creamy cake
NorCal vs. SoCal burrito smackdown
Northern California vs. Southern California—plus secret recipes and readers’ favorites
Fun and easy desert-Mex party
Relax, the secret to throwing a no-fuss holiday party is simple: Stick to a theme. Here's how
Courtesy of Sunset Magazine
Monday, April 15, 2013
Recipes for the Week!
- monday
Ripe, fresh tomatoes are elusive this time of year, but good quality canned tomatoes do the trick in this hearty soup. Serve with a chopped Mediterranean salad.
Read More » - Tuesday
Pasta with Sausage, Leeks, and Lettuce
Provided by Everyday FoodWaste not: Pair tonight's dinner with the same white wine you use in the recipe.
Read More » - Wednesday
Saucy Shrimp and Grits
Provided by Everyday FoodSmoky bacon, onion, and garlic jazz up a quick tomato sauce; the shrimp cook in the sauce, making a tempting Southern-style dish when ladled over creamy grits.
Read More » - thursday
For an additional layer of flavor, add sesame or chili oil to the bowls of soup when serving.
Read More » - Friday
King Ranch Chicken Tostadas
Provided by Everyday FoodA lighter version of the Texas classic, King Ranch chicken casserole.
Read More » - saturday
Tonight's dinner is a celebration of warmer weather, spring vegetables, and simply good food. Serve with glazed radishes and iceberg wedges with Gorgonzola.
Read More » - sunday
The yogurt helps tenderize the chicken; the garlic, ginger, and spices in the marinade infuse it with lots of flavor. Serve with steamed white rice and spinach.
Read More » - breakfast
Strawberry Oatmeal Breakfast
Provided by Everyday FoodStrawberries are a good source of vitamin C, potassium, iron, and folic acid.
Friday, April 12, 2013
Top 10 Las Vegas Restaurants...
Gone are the days of discount buffets dominating the Las Vegas culinary
landscape. See how Sin City has become a foodie's paradise
Downtown3rd Farmers Market
Fresh fare
Not every leafy morsel of organic goodness comes to Las Vegas in the back of a FedEx truck. The Friday morning Downtown3rd Farmers Market takes over a repurposed transit terminal where local producers sell jerky, jams, honey, mushrooms, and more.
More: Downtown3rd Farmers Market
Chocolate & Spice Bakery
Downtown dessert
Chocolatier Megan Romano sculpted desserts at Charlie Palmer's Aureole for more than a decade before decamping to Chocolate & Spice Bakery on the Westside. You'll find the usual assortment of indulgent creations (like dark chocolate hazelnut bonbons), but also a first-rate lunch menu with surprises like a Black Forest ham and cheddar panini with sun-dried tomato aioli.
More: Chocolate & Spice Bakery
Downtown Cocktail Room
The local hang
Downtown Cocktail Room feels exactly like a downtown cocktail room, with a slight speakeasy vibe, harlot-lipstick red walls, and mildly alarming abstract art. Must-drink: The Carciofo Swizzle, which is essentially a full-fledged tour of Italian amaros in a glass.
Eat
Comfort food classics
Chef Natalie Young's Eat attracts a discerning downtown crowd with breakfast classics like buttery pancakes and steel-cut oats with cinnamon roasted apples and pecans. Stick around for lunch with a Southern accent: soft and pillowy beignets, shrimp and grits, and the best grilled cheese in town.
More: Eat
Le Thai
Bangokian cuisine
The chintzy metal façade and unadorned tables at Le Thai might be annoying if you didn't know what was to come: authentic Southeastern fare like pad Thai noodles redolent of green onions and cilantro, with no cloying sweetness. The three-color curry and the beef meatball noodle soup (made from a stock slow-simmered with bones and tendon) make this one of the toughest reservations in town.
Monta Japanese Noodle House
The best little noodle house in Vegas
Credited for launching Vegas' ramen revolution, Monta Japanese Noodle House boasts rich and salty broth with a hint of marrow. Choose between the shoyu (soy) and the heartier, thicker miso ramen before piling on the toppings of hard-cooked egg and tender slices of roasted pork.
More: Monta Japanese Noodle House
Raku
Chefs know best
Chef Mitsuo Endo uses binchotan, a special Japanese charcoal, to grill mountain trout, pork cheek, and a long list of robatayaki at Raku, an elegant izakaya. But the big star is the agedashi tofu, silken housemade tofu topped with salmon roe, a favorite with the local chefs who crowd the counter after their shifts.
The Beat Coffeehouse
Caffeine-fueled creativity
Two blocks from the Fremont Street Experience, The Beat Coffeehouse energizes downtown's cool crowd with sturdy joe, sandwiches, and a browse space that includes a vintage vinyl store and a warren of three dozen creative businesses, including galleries and artist studios.
More: The Beat Coffeehouse
Vintner Grill
Splurge!
It may be off the Strip, but Vintner Grill is well worth the trip. Order standouts from the always-changing contemporary American bistro menu show off influences from the Mediterranean, like its white bean hummus with spicy pita chips or braised lamb osso bucco.
L'Atelier de Joël Robuchon
Haute cuisine within reach
Joël Robuchon's main restaurant is famous for being the kind of experience doctors and lawyers need to save up for. It's still not a bargain, but the less lavish L'Atelier de Joël Robuchon offers the master chef's signature French dishes à la carte.
More: L'Atelier de Joël Robuchon
Sunset Magazine
Downtown3rd Farmers Market
Fresh fare
Not every leafy morsel of organic goodness comes to Las Vegas in the back of a FedEx truck. The Friday morning Downtown3rd Farmers Market takes over a repurposed transit terminal where local producers sell jerky, jams, honey, mushrooms, and more.
More: Downtown3rd Farmers Market
Chocolate & Spice Bakery
Downtown dessert
Chocolatier Megan Romano sculpted desserts at Charlie Palmer's Aureole for more than a decade before decamping to Chocolate & Spice Bakery on the Westside. You'll find the usual assortment of indulgent creations (like dark chocolate hazelnut bonbons), but also a first-rate lunch menu with surprises like a Black Forest ham and cheddar panini with sun-dried tomato aioli.
More: Chocolate & Spice Bakery
Downtown Cocktail Room
The local hang
Downtown Cocktail Room feels exactly like a downtown cocktail room, with a slight speakeasy vibe, harlot-lipstick red walls, and mildly alarming abstract art. Must-drink: The Carciofo Swizzle, which is essentially a full-fledged tour of Italian amaros in a glass.
Eat
Comfort food classics
Chef Natalie Young's Eat attracts a discerning downtown crowd with breakfast classics like buttery pancakes and steel-cut oats with cinnamon roasted apples and pecans. Stick around for lunch with a Southern accent: soft and pillowy beignets, shrimp and grits, and the best grilled cheese in town.
More: Eat
Le Thai
Bangokian cuisine
The chintzy metal façade and unadorned tables at Le Thai might be annoying if you didn't know what was to come: authentic Southeastern fare like pad Thai noodles redolent of green onions and cilantro, with no cloying sweetness. The three-color curry and the beef meatball noodle soup (made from a stock slow-simmered with bones and tendon) make this one of the toughest reservations in town.
Monta Japanese Noodle House
The best little noodle house in Vegas
Credited for launching Vegas' ramen revolution, Monta Japanese Noodle House boasts rich and salty broth with a hint of marrow. Choose between the shoyu (soy) and the heartier, thicker miso ramen before piling on the toppings of hard-cooked egg and tender slices of roasted pork.
More: Monta Japanese Noodle House
Raku
Chefs know best
Chef Mitsuo Endo uses binchotan, a special Japanese charcoal, to grill mountain trout, pork cheek, and a long list of robatayaki at Raku, an elegant izakaya. But the big star is the agedashi tofu, silken housemade tofu topped with salmon roe, a favorite with the local chefs who crowd the counter after their shifts.
The Beat Coffeehouse
Caffeine-fueled creativity
Two blocks from the Fremont Street Experience, The Beat Coffeehouse energizes downtown's cool crowd with sturdy joe, sandwiches, and a browse space that includes a vintage vinyl store and a warren of three dozen creative businesses, including galleries and artist studios.
More: The Beat Coffeehouse
Vintner Grill
Splurge!
It may be off the Strip, but Vintner Grill is well worth the trip. Order standouts from the always-changing contemporary American bistro menu show off influences from the Mediterranean, like its white bean hummus with spicy pita chips or braised lamb osso bucco.
L'Atelier de Joël Robuchon
Haute cuisine within reach
Joël Robuchon's main restaurant is famous for being the kind of experience doctors and lawyers need to save up for. It's still not a bargain, but the less lavish L'Atelier de Joël Robuchon offers the master chef's signature French dishes à la carte.
More: L'Atelier de Joël Robuchon
Sunset Magazine
Monday, April 8, 2013
Best Mexican Restaurants in the U.S.
Tortilleria Nixtamal,
Queens, N.Y.
In a city obsessed with its often-validated Mexican food insecurities, there are bright spots. Tortilleria Nixtamal in Queens makes New York's best case. Partner Fernando Ruiz’s restaurant sources produce from Mexico, doesn’t overcomplicate toppings beyond cilantro and onions, serves homemade salsas, and makes its own tortillas from nixtamal (dried corn soaked in lime solution then ground) on machinery hecho en Mexico.
La Taqueria,
(Photo: Siobhan Wallace)
San Francisco
“The best tacos and burritos in the whole world,” declares the neon sign outside the white Mission-style arches. Bold words? As the expression goes, It ain’t braggin’ if it’s true. La Taqueria has won more than its fair share of converts with its chorizo, lengua, and carnitas tacos as well as rice-free burritos.
Come to the Mission District on an empty stomach, and after eating here, you can size up the competition at El Farolito and Taqueria Los Coyotes, popular for its micheladas.
Guelaguetza,
(Photo: Courtesy of Guelaguetza)
Los Angeles
With the 1994 opening of Guelaguetza, the Lopez family introduced Los Angeles to authentic Oaxacan cuisine. Now the number of local Oaxacan restaurants trails only that of Mexico City and Oaxaca, at least according to respected critic Jonathan Gold—and much of that can be attributed to the success of this Koreatown spot. Named for the summertime festival celebrating Mexico’s southwestern region, Guelaguetza is a year-round destination for its tamales, memelas, unstuffed enchiladas, and of course, exquisite moles.
Oyamel,
(Photo: Oyamel)
Washington, D.C.
Spanish chef José Andrés is renowned for his dedication to learning other cultures’ cuisines. As he noted this year: “It was the galleon ships of Spain’s King Philip II that connected these two worlds hundreds of years ago. Those Spanish ships allowed for an exchange of foods, dishes, stories, and traditions.” He spent time in Mexico before opening Oyamel in 2004.
Meals start as they should—with complimentary salsa and chips, made fresh and fried daily. Continue with antojitos (“the little dishes from the streets”), papas al mole, and tacos with handmade tortillas, especially chapulines, the Oaxacan specialty of sautéed grasshoppers.
Las Cuatro Milpas,
Las Cuatro Milpas
San Diego
San Diegans know that Southern California can claim some of America’s best Mexican food, and Las Cuatro Milpas is a great place to experience it for yourself. Yes, there’s a line. Yes, there’s cafeteria-style service. So what? It’s reasonably priced, the tamales are legendary, and the tortillas fresh. They’re fried and rolled today as the staff here has always done—before it was cool.
Barrio Café,
(Photo: Barrio Café)
Phoenix
Chef Silvana Salcido Esparza pours more than 250 of Mexico’s top-shelf tequilas, but she certainly doesn’t need them to convince customers to frequent her three colorful dining rooms. From queso fundido to pozole verde, shrimp quesadillas to slow-roasted Mayan-style achiote-spiced cochinita pibil tortas, Barrio Café offers authentic Mexican food that has enthralled Arizonans since 2002.
Hugo’s,
(Photo: Paula Murphy)
Houston
Hugo’s opened in 2002 in a restored Latin-inspired building designed by Joseph Finger (also responsible for the Art Deco-style City Hall) and launched into a diverse regional approach to Mexican food. Chef Hugo Ortega, a finalist for the 2013 James Beard Award for Best Chef: Southwest, cooks food that’s elegant, inventive, and inspiring. Order the much-heralded lamb barbacoa braised in garlic and chiles then slow-roasted in agave, and for the name alone, the manchamanteles, described on the menu as the “tablecloth stainer,” a sweet mole stewed pork and chicken dish.
Nuestra Cocina,
(Photo: Nuestra Cocina)
Portland, Ore.
Husband-and-wife chefs Benjamin Gonzales and Shannon Dooley-Gonzales have collaborated on a restaurant with peasant-style Mexican cooking in a less-expected corner of the U.S., Southeast Portland. Flavors span the cuisine of Zacatecas in north-central Mexico to those of Veracruz on the eastern coast and Tampico to the north. Signature dishes include the tamarind-marinated grilled Mexican prawns, tacos de puerco, sopes de chorizo, cochinita pibil, and puntitas de res en chile chipotle, sautéed beef tips with chipotle, chayote squash, and refried beans.
The Shed,
(Photo: Alexandra Northup)
Santa Fe, N.M.
This lunch institution east of Santa Fe’s plaza has been drawing people into a rambling adobe hacienda since 1953. Is it the red chile cheese enchiladas? The green chile stew with potatoes and pork? The pozole? The lunch-offered charbroiled Shedburger? We vote for all of the above.
Dishes benefit from chiles grown on farms in Hatch, N.M., and processed daily in the Shed’s own mill. All traditional entrées come with blue corn tortillas, and the cold raspberry soup makes a delightful palate cleanser.
Javier’s, Dallas
(Photo: Javier's Gourmet Mexicano)
In the land where Tex-Mex is king, Javier’s in Highland Park serves Dallas Mexican, focusing its upscale take on Mexico City fare. There’s mounted game on the walls, lest you forget that you are still in Texas. Javier’s is not necessarily a critic’s darling, yet it’s the go-to choice for locals when they’re tired of the flashy scene at nearby Mi Cocina—and one that’s outlasted many other Mexican upstarts since it opened more than 30 years ago.
Courtesy of Travel & Leisure Magazine
See more of the Best Mexican Restaurants in the U.S.
Queens, N.Y.
In a city obsessed with its often-validated Mexican food insecurities, there are bright spots. Tortilleria Nixtamal in Queens makes New York's best case. Partner Fernando Ruiz’s restaurant sources produce from Mexico, doesn’t overcomplicate toppings beyond cilantro and onions, serves homemade salsas, and makes its own tortillas from nixtamal (dried corn soaked in lime solution then ground) on machinery hecho en Mexico.
La Taqueria,
(Photo: Siobhan Wallace)San Francisco
“The best tacos and burritos in the whole world,” declares the neon sign outside the white Mission-style arches. Bold words? As the expression goes, It ain’t braggin’ if it’s true. La Taqueria has won more than its fair share of converts with its chorizo, lengua, and carnitas tacos as well as rice-free burritos.
Come to the Mission District on an empty stomach, and after eating here, you can size up the competition at El Farolito and Taqueria Los Coyotes, popular for its micheladas.
Guelaguetza,
(Photo: Courtesy of Guelaguetza)Los Angeles
With the 1994 opening of Guelaguetza, the Lopez family introduced Los Angeles to authentic Oaxacan cuisine. Now the number of local Oaxacan restaurants trails only that of Mexico City and Oaxaca, at least according to respected critic Jonathan Gold—and much of that can be attributed to the success of this Koreatown spot. Named for the summertime festival celebrating Mexico’s southwestern region, Guelaguetza is a year-round destination for its tamales, memelas, unstuffed enchiladas, and of course, exquisite moles.
Oyamel,
(Photo: Oyamel)Washington, D.C.
Spanish chef José Andrés is renowned for his dedication to learning other cultures’ cuisines. As he noted this year: “It was the galleon ships of Spain’s King Philip II that connected these two worlds hundreds of years ago. Those Spanish ships allowed for an exchange of foods, dishes, stories, and traditions.” He spent time in Mexico before opening Oyamel in 2004.
Meals start as they should—with complimentary salsa and chips, made fresh and fried daily. Continue with antojitos (“the little dishes from the streets”), papas al mole, and tacos with handmade tortillas, especially chapulines, the Oaxacan specialty of sautéed grasshoppers.
Las Cuatro Milpas,
Las Cuatro MilpasSan Diego
San Diegans know that Southern California can claim some of America’s best Mexican food, and Las Cuatro Milpas is a great place to experience it for yourself. Yes, there’s a line. Yes, there’s cafeteria-style service. So what? It’s reasonably priced, the tamales are legendary, and the tortillas fresh. They’re fried and rolled today as the staff here has always done—before it was cool.
Barrio Café,
(Photo: Barrio Café)Phoenix
Chef Silvana Salcido Esparza pours more than 250 of Mexico’s top-shelf tequilas, but she certainly doesn’t need them to convince customers to frequent her three colorful dining rooms. From queso fundido to pozole verde, shrimp quesadillas to slow-roasted Mayan-style achiote-spiced cochinita pibil tortas, Barrio Café offers authentic Mexican food that has enthralled Arizonans since 2002.
Hugo’s,
(Photo: Paula Murphy)Houston
Hugo’s opened in 2002 in a restored Latin-inspired building designed by Joseph Finger (also responsible for the Art Deco-style City Hall) and launched into a diverse regional approach to Mexican food. Chef Hugo Ortega, a finalist for the 2013 James Beard Award for Best Chef: Southwest, cooks food that’s elegant, inventive, and inspiring. Order the much-heralded lamb barbacoa braised in garlic and chiles then slow-roasted in agave, and for the name alone, the manchamanteles, described on the menu as the “tablecloth stainer,” a sweet mole stewed pork and chicken dish.
Nuestra Cocina,
(Photo: Nuestra Cocina)Portland, Ore.
Husband-and-wife chefs Benjamin Gonzales and Shannon Dooley-Gonzales have collaborated on a restaurant with peasant-style Mexican cooking in a less-expected corner of the U.S., Southeast Portland. Flavors span the cuisine of Zacatecas in north-central Mexico to those of Veracruz on the eastern coast and Tampico to the north. Signature dishes include the tamarind-marinated grilled Mexican prawns, tacos de puerco, sopes de chorizo, cochinita pibil, and puntitas de res en chile chipotle, sautéed beef tips with chipotle, chayote squash, and refried beans.
The Shed,
(Photo: Alexandra Northup)Santa Fe, N.M.
This lunch institution east of Santa Fe’s plaza has been drawing people into a rambling adobe hacienda since 1953. Is it the red chile cheese enchiladas? The green chile stew with potatoes and pork? The pozole? The lunch-offered charbroiled Shedburger? We vote for all of the above.
Dishes benefit from chiles grown on farms in Hatch, N.M., and processed daily in the Shed’s own mill. All traditional entrées come with blue corn tortillas, and the cold raspberry soup makes a delightful palate cleanser.
Javier’s, Dallas
(Photo: Javier's Gourmet Mexicano)In the land where Tex-Mex is king, Javier’s in Highland Park serves Dallas Mexican, focusing its upscale take on Mexico City fare. There’s mounted game on the walls, lest you forget that you are still in Texas. Javier’s is not necessarily a critic’s darling, yet it’s the go-to choice for locals when they’re tired of the flashy scene at nearby Mi Cocina—and one that’s outlasted many other Mexican upstarts since it opened more than 30 years ago.
Courtesy of Travel & Leisure Magazine
See more of the Best Mexican Restaurants in the U.S.
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