Andrea Aliseda is a food and culture writer, and plant-based cookbook author of Make It Plant-Based! Mexican, based in Los Angeles. Peer inside a Latin American kitchen, and you will most likely find ...

Sunshine and warmer weather call for guacamole and a margarita on the patio of your favorite Mexican restaurant. It’s hard to find a more classic or crave-able version than the one at Berkeley’s Comal ...

Nopales, the paddles of cactus plants, get tender, smoky, and soft on a comal or griddle, picking up a strong char from the hot cast iron. High-heat cooking also tempers their natural sourness and ...