In the U.S., it's practically obligatory to top tacos and Tex-Mex dishes with sour cream. However, traditional Mexican meals may use these tangy products.

The taste of corn isn’t what it used to be, people complain. And you know what? They’re right. There’s one very good reason for that -- corn isn’t the same plant it used to be. Modern corn, for all ...

FOR THE ENCHILADA SAUCE: Toast the chiles in a hot pan until fragrant. (about 10 to 15 seconds per side). Allow chiles to cool and then remove stems, seeds, and veins. Char the onion, tomatoes, and ...

1. Boil a kettle of water and set aside. 2. Combine the cornmeal, salt and sugar in a medium bowl and gradually add the just-boiled water, stirring to combine. Sift the flour over the mixture and mix ...