EditorialTortillas de Maíz in New York, April 14, 2023. Food styled by Mariana Velásquez. Props styled by Paige Hicks. (Armando Rafael/The New York Times)
EditorialA platter at Teddy’s Barbecue includes Creekstone Farms brisket, smoked turkey, pork belly, Mexican rice and tortillas made by the owners’ mother using rendered brisket fat, in Weslaco, Texas, in May 2023. (Jessica Attie/The New York Times)
EditorialFajitas, guacamole, tortillas and smoked corn, alongside traditional Texas smoked meats from Valentina's Tex Mex BBQ in Austin, Texas, in May 2023. (Jessica Attie/The New York Times)
EditorialFajitas, guacamole, tortillas and smoked corn, alongside traditional Texas smoked meats from Valentina's Tex Mex BBQ in Austin, Texas, in May 2023. (Jessica Attie/The New York Times)
EditorialFajitas, guacamole, tortillas and smoked corn, alongside traditional Texas smoked meats from Valentina's Tex Mex BBQ in Austin, Texas, in May 2023. (Jessica Attie/The New York Times)
EditorialFajitas, guacamole, tortillas and smoked corn, alongside traditional Texas smoked meats from Valentina's Tex Mex BBQ in Austin, Texas, in May 2023. (Jessica Attie/The New York Times)
EditorialSpecialties cooked by Martha Soledad include, clockwise from left, chicken in a mole de rancho, roasted jalape?os, a salsa of roasted jalape?o, and tortillas dusted with toasted, dried chiltepin powder and doused in manteca, or lard, in Veracruz, Mexico, in May 2023. (Adrian Wilson/The New York Times)
EditorialSpecialties cooked by Martha Soledad include, clockwise from left, chicken in a mole de rancho, roasted jalape?os, a salsa of roasted jalape?o, and tortillas dusted with toasted, dried chiltepin powder and doused in manteca, or lard, in Veracruz, Mexico, in May 2023. (Adrian Wilson/The New York Times)
EditorialBronze sculptures of tortillas from Ruben Ochoa’s exhibition space “Class: C,” at Frieze Los Angeles, Feb. 11, 2023. (Alex Welsh/The New York Times)
EditorialKarla Tatiana Vasquez with her clay comal, which she uses to prepare dishes like Salvadoran tortillas, at her home in Los Angeles, Jan. 17, 2023. (Elizabeth Lippman/The New York Times)
EditorialRopes of tripa, beef intestines, are pulled from a comal choricero, a pan with a raised island in the center where tortillas can be warmed, at Taqueria Ram?rez, which opened last summer with a short menu of tacos inspired by Mexico City, in Brooklyn?s Greenpoint neighborhood, Jan 20, 2022. (Adam Friedlander/The New York Times)
EditorialRopes of tripa, beef intestines, are pulled from a comal choricero, a pan with a raised island in the center where tortillas can be warmed, at Taqueria Ram?rez, which opened last summer with a short menu of tacos inspired by Mexico City, in Brooklyn?s Greenpoint neighborhood, Jan 20, 2022. (Adam Friedlander/The New York Times)
EditorialRopes of tripa, beef intestines, are pulled from a comal choricero, a pan with a raised island in the center where tortillas can be warmed, at Taqueria Ram?rez, which opened last summer with a short menu of tacos inspired by Mexico City, in Brooklyn?s Greenpoint neighborhood, Jan 20, 2022. (Adam Friedlander/The New York Times)
EditorialRopes of tripa, beef intestines, are pulled from a comal choricero, a pan with a raised island in the center where tortillas can be warmed, at Taqueria Ram?rez, which opened last summer with a short menu of tacos inspired by Mexico City, in Brooklyn?s Greenpoint neighborhood, Jan 20, 2022. (Adam Friedlander/The New York Times)
EditorialRopes of tripa, beef intestines, are pulled from a comal choricero, a pan with a raised island in the center where tortillas can be warmed, at Taqueria Ram?rez, which opened last summer with a short menu of tacos inspired by Mexico City, in Brooklyn?s Greenpoint neighborhood, Jan 20, 2022. (Adam Friedlander/The New York Times)
EditorialRopes of tripa, beef intestines, are pulled from a comal choricero, a pan with a raised island in the center where tortillas can be warmed, at Taqueria Ram?rez, which opened last summer with a short menu of tacos inspired by Mexico City, in Brooklyn?s Greenpoint neighborhood, Jan 20, 2022. (Adam Friedlander/The New York Times)
EditorialRopes of tripa, beef intestines, are pulled from a comal choricero, a pan with a raised island in the center where tortillas can be warmed, at Taqueria Ram?rez, which opened last summer with a short menu of tacos inspired by Mexico City, in Brooklyn?s Greenpoint neighborhood, Jan 20, 2022. (Adam Friedlander/The New York Times)