Mexican

The Best Thing I Ate This Month – March 2026

Beef Birria Tacos, Cadmans Montreal Bagels, 150 Montreal Rd #109, Ottawa, ON, Canada

Beef Birria Tacos, Cadmans Montreal Bagels, 150 Montreal Rd #109, Ottawa, ON, Canada

There are restaurants that reinvent themselves with a certain amount of theatre. Lights dim. Music swells. A chandelier threatens to drop just to prove someone has a sense of drama. And then there is what happens inside Cadman’s Bagels in Vanier, which does not so much transform as quietly decide, somewhere around 5 pm, from Wednesday to Sunday, that it has had enough of just being a bagel shop.

No curtains are drawn. No one announces a second act. If anything, the room looks faintly confused about what it has become. But the kitchen knows exactly what it is doing. For a few nights each week, it turns out Mexican and Indian food with the kind of confidence that makes you question what else in your life has been hiding in plain sight.

The best thing I ate this month came from this unlikely double life. Birria tacos. Three of them, because anything less would be an insult. They arrive looking modest, which is the first trick. Shredded beef, slow cooked until it gives up all resistance. Mozzarella melted into the folds. Onion and cilantro scattered like they belong there, because they do. On the side, a cup of consommé that seems to understand its role as both supporting actor and scene stealer. (more…)

Grilled Steak Tacos with Chorizo Pinto Beans

Grilled Steak Tacos with Chorizo Pinto Beans

Grilled Steak Tacos with Chorizo Pinto Beans excerpted from Coco: The Official Cookbook by Insight Editions and Gino Garcia. Photography by Ted Thomas.

Coco: The Official Cookbook by Insight Editions and Gino Garcia

Follow Miguel and Dante over the marigold bridge and create a feast inspired by Disney’s Coco.

Celebrate Día de Los Muertos with over 50 recipes inspired by the Land of the Dead in Disney’s Coco! Filled with sweet treats, appetizers, main courses, and delicious drinks, this cookbook includes dozens of authentic Mexican dishes and all of the meals that the Riveras offer to their loved ones on the other side!

Coco: The Official Cookbook features step-by-step instructions and full-colour images so cocineros of any age or skill level can learn to prepare traditional Mexican treats, such as churros and tamales, for serving to family and friends at the table or placing on the ofrenda for those who have crossed to the other side.

INSPIRED BY COCO: Includes recipes for dishes and delicacies featured in the Pixar film Coco.

EASY-TO-FOLLOW MEXICAN RECIPES: Learn how to prepare traditional Mexican treats such as churros, pan dulce, and more.

MEALS FOR THE WHOLE FAMILY: Family-oriented Mexican recipes for every meal that will satisfy your loved ones in the Land of the Living and the Land of the Dead! (more…)

Brined Chicken with Pumpkin Mole

Brined Chicken with Pumpkin Mole

Brined Chicken with Pumpkin Mole excerpted from Convivir: Modern Mexican Cuisine in California’s Wine Country by Rogelio Garcia with Andréa Lawson Gray. Photography by John Troxell.

Convivir: Modern Mexican Cuisine in California's Wine Country by Rogelio Garcia and Andréa Lawson Gray

From Michelin-starred chef Rogelio Garcia, a collection of over 150 recipes for vibrant, contemporary Mexican food from the heart of California’s wine country

Convivir, which means “to live together,” celebrates the flavourful interweaving of traditional Mexican cuisine with the agricultural and artisanal abundance of California’s Napa Valley.

Born in Mexico and raised in Northern California, Chef Garcia takes inspiration from the local farms, ranches, and sustainable fisheries, and showcases his gastronomical heritage with more than 150 delectable recipes.

Including techniques for making homemade tortillas and tamales, Convivir celebrates a modern take on traditional dishes such as tacos, tostadas, sopes, huaraches, tlacoyos, and tetelas, and features deliciously original recipes like:

• Sopes with Sonoma Artichokes Three Ways
• Pork Rib Carnitas and Carrot Tamales with Spicy Carrot Salsa
• Wild Mushroom Tacos with Al Pastor Sauce
• Prawn Ceviche with Choclo, Garnet Yams, and Pears
• Huevos Motuleños with Smoked Duck and Mushrooms a la Cazuelita
• Agridulce Chicken Wings with Verde Goddess Dressing
• Lavender Custard Pie with Masa Sucrée Crust

(more…)

Elotes

Elotes

Elotes excerpted from Fast & Furious: The Official Cookbook: Salud, Mi Familia by Tres Dean and Joshua Hake.

Fast & Furious: The Official Cookbook: Salud, Mi Familia by Tres Dean and Joshua Hake 

Now you can celebrate Fast! Furious! Food! Let Dominic Toretto tune up your home menu with 68 recipes inspired by the iconic Fast & Furious movies. From classic Toretto family BBQ to home versions of Chinese street food and more, relive iconic movie moments through there delicious dishes.

Race through the exciting locales, characters, and thrilling action of The Fast Saga in this collection of appetizers, main courses, desserts, and drinks that takes Fast & Furious enthusiasts on an inspired ride across the iconic film franchise. This unique book includes 68 recipes for delicious meals and handcrafted cocktails to share with family!

Fast & Furious: The Official Cookbook: Salud, Mi Familia includes step-by-step instructions, beautiful full-colour photography, helpful cooking and mixology tips, and recipes ranging from simple to advanced, making it perfect for home cooks of all skill levels. This book is an essential addition to every fan’s bar cart or bookshelf.

THE ONLY OFFICIAL FAST SAGA COOKBOOK: The first officially licensed Fast & Furious cookbook. Created in conjunction with NBC Universal (more…)

Creamy Pinto Bean and Tomato Soup

Creamy Pinto Bean and Tomato Soup 

Creamy Pinto Bean and Tomato Soup  excerpted from MILK STREET: COOK WHAT YOU HAVE by Christopher Kimball. Copyright © 2022 by CPK Media, LLC. Photograph by Connie Miller of CB Creatives.

MILK STREET: COOK WHAT YOU HAVE by Christopher Kimball. Copyright © 2022 by CPK Media, LLC. Photograph by Connie Miller of CB Creatives. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.

Make a meal out of almost anything.

Stop shopping and start cooking what you have. Your pantry’s possibilities are endless. Milk Street will help you transform whatever you already have into bright, bold meals from around the world.

Got a can of chickpeas? It can become anything from a quick hummus to a curry spiked with sweet carrots, from a garlicky chickpea soup to a bowl of crispy canned beans with lemon and scallions.

Or grab that can of tomatoes from the back of the cabinet. It can become spicy one-pot pasta all’arrabbiata, chilaquiles rojos, a rich shakshuka with poached eggs or a chicken and tortilla soup.

Turn to the refrigerator, where eggs and leftover vegetables are the start of cheesy migas, a Spanish tortilla with potato chips or a quick fried rice. Chicken breasts or thighs from the freezer become Hungarian chicken paprikash or hearty chicken salad with green tahini. Cooks in Amalfi, Italy, taught us to turn a wedge of Parmesan and lemons on the counter into a light yet flavorful pesto. And that’s just the start. Desserts, too, come together easily with ingredients everyone keeps on hand. (more…)

Chicken En Adobo

Chicken En Adobo

Chicken En Adobo excerpted from Cocina Mexicana: Fresh, vibrant recipes for authentic Mexican food by Adriana Cavita. Photography by Clare Winfield.

Cocina Mexicana: Fresh, vibrant recipes for authentic Mexican food by Adriana Cavita

Adriana Cavita grew up in a small village in Mexico and was inspired to enter the food industry by her grandmother who ran a street-food business. She has since travelled extensively around the country, from Mexico City the capital (where she was born), across to Oaxaca and the Yucatán.

Visiting the small towns around the coast and perched up in the mountains sparked in Adriana a fascination with traditional cooking methods, and how these vary from region to region. This collection of recipes is built around her experiences, from breathing in the aroma of woodsmoke from a barbacoa (food cooked over open flames), to seeing first-hand the care that goes into preparing seemingly simple dishes, from salsas and moles to tortillas and tostadas.

Adriana’s extensive travels have influenced this collection of recipes. From the northern, more rugged dishes of Baja Fish Tacos and Birria (beef stew), through the centre of the country with a wealth of quesadillas and Pollo en Adobo (chicken adobo), all the way to the southern regions of Yucatan and Oaxaca featuring Tlayudas con Carne Asada (often referred to as the Oaxaca pizza!) (more…)

Citrus and Oregano Pollo Asado

Citrus and Oregano Pollo Asado

Citrus and Oregano Pollo Asado excerpted from Asada: The Art of Mexican-Style Grilling by Bricia Lopez and Javier Cabral. Photographs copyright © 2023 Quentin Bacon.

Asada: The Art of Mexican-Style Grilling by Bricia Lopez and Javier Cabral

In millions of backyards across Southern California, an asada means a gathering of family, friends, great music, cold drinks, good times, and community—all centered around the primal allure of juicy, smoky grilled meat with flavors and spices traditional to Mexico. The smell of asada is a cloud of joy that lingers in the streets of Los Angeles. With Asada: The Art of Mexican-Style Grilling, Mexican food authorities and the authors of Oaxaca, Bricia Lopez and Javier Cabral, are back with more than 100 recipes that show you how to prepare the right dishes and drinks for your next carne asada gathering. Asada will both guide you in crafting mouthwatering food and inspire the right laidback atmosphere.

(more…)

Masa Harina Waffle

Masa Harina Waffle

Masa Harina Waffle excerpted from Masa: Techniques, Recipes, and Reflections on a Timeless Staple by Jorge Gaviria. Photography by Graydon Herriott.

Masa: Techniques, Recipes, and Reflections on a Timeless Staple by Jorge Gaviria MASA is your guide to making authentic, high-quality masa from scratch and cooking with it in your home kitchen.

It’s time to learn the way to a perfect taco, and it all starts with the masa. Like sourdough before it, craft masa is on the brink of a global culinary movement. Jorge Gaviria’s company, Masienda, has become a proxy message board at the center of the swelling masa conversation. With this cookbook, he completes the story of how to create this special building block from scratch.

Brimming with history, replicable techniques, and reflections from masa authorities, including third-generation tortillerxs and acclaimed chefs, MASA reveals the beauty and longstanding traditions behind this elemental staple. In addition to teaching how to make masa from dried corn kernel into a fully realized dish, this book also shows cooks how to use masa in 50 base recipes for tortillas, pozole, tamales, and more, empowering chefs of any level to think creatively and adapt recipes confidently for their own use. (more…)

Torta de Lechón

Torta de Lechón

Torta de Lechón, excerpted from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico: A Cookbook by Rick Martínez. Photography by Ren Fuller.

Mi Cocina: Recipes and Rapture from My Kitchen in Mexico: A Cookbook by Rick Martínez.

Join Rick Martínez on a once-in-a-lifetime culinary journey throughout México that begins in Mexico City and continues through 32 states, in 156 cities, and across 20,000 incredibly delicious miles.

In Mi Cocina, Rick shares deeply personal recipes as he re-creates the dishes and specialties he tasted throughout his journey. Inspired by his travels, the recipes are based on his taste memories and experiences. True to his spirit and reflective of his deep connections with people and places, these dishes will revitalize your pantry and transform your cooking repertoire.

Highlighting the diversity, richness, and complexity of (more…)

Sopa Azteca

Sopa Azteca

Sopa Azteca, Unbelievably Vegan: 100+ Life-Changing, Plant-Based Recipes: A Cookbook by Charity Morgan. Photography by Emily Dorio.

Unbelievably Vegan: 100+ Life-Changing, Plant-Based Recipes: A Cookbook

Whether you’re new to plant-based eating or already a convert, when you cook vegan with Charity Morgan, private chef to elite athletes and rock stars, you may be leaving out the meat, dairy, and eggs, but you won’t be missing out on the flavour and indulgence of all your favourite comfort foods.

In her highly anticipated first cookbook, Charity lays out a plan for anyone who wants to eat less meat—whether they are looking to go completely vegan or just be a little bit more meat-free. Pulling inspiration from her Puerto Rican and Creole heritage as well as from the American South, where she lives with her family, Charity’s recipes are full of flavour. Think Smoky Jambalaya; hearty Jerk-Spiced Lentils with Coconut Rice & Mango Salsa; Jalapeño-Bae’con Corn Cakes with Chili-Lime Maple Syrup; and a molten, decadent Salted Caramel Apple Crisp.

Unbelievably Vegan offers more than 100 recipes for living a meat-free life without giving up your favourite rite comfort foods. Charity guides readers on how to use oyster mushrooms to stand in for chicken and how to spice walnuts to taste like chorizo! She proves that vegan food can be fun, filling, healthy, and above all else unbelievably delicious. (more…)