In a new cookbook, Mi Cocina, the Mazatlán-based, New York-spirited writer and recipe developer travels through 32 states and 156 cities of Mexican cuisines.
These markets are more than just a homecook’s playground of Eastern European and Russian ingredients; they’re community hubs for those escaping conflict.
The tiny pasta shape may have entered the mainstream as a ’90s pasta salad ingredient, but it’s coming into its own exciting identity, starring in jollof, paella, and even cacio e pepe.