Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Back to All Issues
New Mexico’s Carne Adovada
Articles from this Issue
Finally! A Pizza Dough That Is Chewy, Crisp and Easy to Work With
Recipe: Pizza Dough
Recipe: Roasted Mushroom Pizza with Fontina and Scallions
Recipe: Tomato Sauce for Pizza
Ricotta Salata-Stuffed Flatbread
Recipe: Ricotta Salata-Stuffed Flatbread with Shallots (Ciccio)
By Christopher Kimball
The summer of 1963, I traveled to Mexico City with my sister and parents. We did the usual touristy things—a bullfight and a side trip to Cuernavaca (where I witnessed my first fistfight played out in an outdoor vegetable market). But one memory stands apart: my first taste of cilantro served with lamb at a fancy outdoor restaurant. It was intensely grassy and floral, tropically pungent, and the most foreign thing I would experience on this trip.