A TASTE OF MEXICO IN NEW YORK
From tortas a la plancha, a Mexican mainstay, to traditional Oaxacan delicacies like tlayuda, you’ll find it on the menu at Tortazo. With its first branch in Chicago, founder Rick Bayless is opening the second Tortazo in New York’s historic NoMad neighborhood. Bayless, a critically acclaimed chef and cookbook author, has specialized in Mexican cuisine for over 30 years. When asked why he’d gone with the name “Tortazo,” Bayless tells Clean Eating: “Our specialty is tortas, and -azo is a suffix that means ‘a strike or blow.’ Tortazo means to get smacked with [the flavor of] our tortas.” For happy hour, Tortazo’s south-of-the-border menu extends to a bar stocked with artisanal tequila, mezcal and Mexican beers. Stay tuned for the opening date at tortazo.com or follow them on Instagram @tortazorickbayless.
MODERNIZE YOUR PANTRY WITH MICHELLE McKENZIE
Get ready to dig out the fish sauce, capers, miso and other weird and wonderful ingredients living in the very back of your pantry. Award-winning author Michelle McKenzie is demystifying these lesser-used foods in her latest book, THE MODERN LARDER: From Anchovies to Yuzu, a Guide to Artful and Attainable Home Cooking, on sale October 21.
Denne historien er fra Fall 2021-utgaven av Clean Eating.
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Denne historien er fra Fall 2021-utgaven av Clean Eating.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
Summer Lovin'
Bushels of berries, peaches, nectarines, cherries, plums and more beckon at the market. Buy them all and soak up the sun in these bejeweled desserts.
Into the Wild
Cooking along the 500-mile Colorado Trail taught Clean Eating editor Amanda M. Faison how to transform the campfire into a kitchen.
![[ Three Ways ] Tropical Punch](https://reseuro.magzter.com/100x125/articles/6144/994436/qSC8RoLOC1657772079105/crp_Hibiscus-Jamaican-sorrel-Recipes.jpg "[ Three Ways ] Tropical Punch")
[ Three Ways ] Tropical Punch
Of African origin, hibiscus or Jamaican sorrel, is an important staple in West Indian and Mexican cooking. Hibiscus is sour enough to make you pucker and tropical enough to evoke the islands. Popularly brewed as a tea, the dried petals play well in savory or sweet recipes, too.
You Had Meat Tacos
"When it's done properly, taco should be a verb," declared Jonathan Gold, the late restaurant critic of the Los Angeles Times. Tacos are much more than a meal; they're an action.
The Multitasker
Collagen usually makes headlines for its skin-saving benefits. But did you know that it's also an essential nutrient for joint health? (Especially if you sit at a desk all day.)
The Minimalist
Summer cooking is all about fresh and fast and avoiding the stove.
Lighten Up
If you've had an air fryer in your online cart since the start of the pandemic, it's time to commit. Let's just say it'll change your life.
JUST RIGHT
The classic low-country boil is a celebration of place, tradition and ratio.
Recovery Days
The mantra that food is fuel is gold, but food as refuel is equally valuable.
Lower your impact without sacrificing satisfaction.
Eat like a Reducetarian.
