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Q&A
Farewell to Hydrocolloids
Chef Alex Stupak’s Mexican food dreams. (By Louisa Chu)
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Nagging Question
How Does Packaged Guacamole Stay Green?
You have to tame a certain enzyme. (By Roxanne Webber)
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Feature
Summer 2009 Cookbook Gift Guide
Because cookbooks are easy to wrap and fun to give. (By Roxanne Webber)
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Entertaining
Modern Potluck
Feed a crowd with recipes from some of CHOW’s favorite chefs. (By Lessley Anderson)
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General Topics Digest
Hot Sauce with Flavor
El Yucateco is a hot sauce with plenty of habanero heat, but it’s flavorful and aromatic, as well. (By C. Thi Nguyen)
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Los Angeles Digest
Not Feeling the Heat at Chichen Itza
After giving the new, real-restaurant incarnation of Chichen Itza a few weeks to get the kinks out, silverlake bodhisatva tried it out for dinner. (By Cicely Wedgeworth)
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General Topics Digest
The Yucatecan Tamal Variations
Day of the Dead is coming up, and La Flor de Yucatan is taking special orders on mucbil pollos, the traditional food of the Mayan Day of the Dead, says Dommy. These are big, flat tamal cakes filled which chicken and pork and... (By C. Thi Nguyen)
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San Francisco Bay Area Digest
El Rey Pakal
El Rey Pakal is a new Yucatan restaurant with a deep and fairly exciting menu. (By C. Thi Nguyen)
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Los Angeles Digest
Chichen Itza Opens in MacArthur Park
Chichen Itza, whose Mercado Paloma stall is a hound favorite, has finally opened its long-anticipated restaurant. (By Cicely Wedgeworth)
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General Topics Digest
At Cendrillon, Flavors of Mexico by Way of Manila
Cendrillon, the upscale Filipino restaurant in Soho, is exploring its roots. As part of a dinner series devoted to cuisines that influenced the food of the Philippines, it’s turning to Mexico. Mexico introduced New World... (By C. Thi Nguyen)
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Los Angeles Digest
Tamale Taste-Off
When a few hounds got together recently for a taste-off of tamales from across L.A., best in show was Mama’s Hot Tamales’ black mole tamale. (By Cicely Wedgeworth)
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General Topics Digest
Cutting Edge Huevos Rancheros
Mateo Granados used to be the executive chef at Dry Creek Kitchen and the sous chef at Masa; now he’s running a catering business, with annexes at some farmers’ markets. Melanie Wong was dazzled by Yucatan-style... (By C. Thi Nguyen)
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San Francisco Bay Area Digest
Perfect Rock Cod Tacos
Some of the most ingenious dining in the Bay Area is at Mateo Granados’s farmers’ market stand. (By C. Thi Nguyen)
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Food Media
Accounting for Taste
The first restaurant critic to be awarded a Pulitzer Prize hails from Los Angeles. (By Stephanie V.W. Lucianovic)
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San Francisco Bay Area Digest
Making the Best of "No Eats Valley"
Noe Valley gets a big “eh” from hounds in comparison to more chowish nabes like the Mission, the Inner Sunset, or Clement Street. (By C. Thi Nguyen)
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