Use the best, freshest corn tortillas you can (heat/char them briefly in a dry skillet or over a gas burner, for extra flavor and flexibility). In such a simple dish, they make all the difference. The ...

I enjoyed the recent article “Fish Tale” written by my fellow food writer, Pamela Hasterok. It’s pretty impressive that we have access to quality fresh fish, thanks to technology, fast transportation ...

Remove pin bones from the fish using tweezers, pliers or your fingers. Cut the fish fillet crosswise into pieces about 1 1/2 inches wide. Place the flour in a shallow dish and season with salt and ...

It’s hard to pin down what’s great about a great taco. Is it the succulent, smoky carne asada? The tender, charred hand-made tortilla? The sweet, ripe, spicy brightness of pico de gallo? More likely ...

Ask your supplier what is fresh and tell them the method of cookery you are planning to use, e.g. grilling on the barbecue or pan frying, etc. Always ask the supplier to scale, gut fillet, and even ...

I have not yet had the pleasure of sitting on a remote beach somewhere in Mexico, but in my head, anyway, I’d be sipping a cold, fruity beverage and eating a plate of something like these tacos. (Yes, ...

From salmon to snapper and tuna to tilapia, grilling fish is a relatively quick and easy way to put dinner on the table in the warmer months. Jodie Kautzmann is an editor, baker, and confectioner with ...

Marinate the fish in the above ingredients and leave to stand for about 30 minutes. Discard the vinegar and pan-sear the fish in 3 tbsp of vegetable oil until golden on both sides. Set aside. Bring to ...

Writing about shio koji for the LA Times in 2012, food writer Betty Hallock noted that it’s been called a “miracle condiment,” the “new MSG” and the “next soy sauce.” “Not bad for something that looks ...