Have you ever seen anything like these candies?

We did a complete double take when we saw them on the Splendid Table website. They look like little edible marbles or some interesting new nut that you pop out of the shell straight into your mouth.

Apparently, they were one of artist Frida Kahlo's favorite sweets. We have a feeling they will soon be ours as well! More

We were lucky enough to get in touch with Jenna and Mark of Sweet Fine Day. Their quick recipe for a batch of sweet potato, pickled onion, and scrambled egg tacos is easy, tangy and induces a sweet fine morning! More

Earlier today we wrote about Creating a Día de los Muertos Altar. One of the most important offerings is a sweet egg bread called pan de muerto, or "bread of the dead." Flavored with orange or anise, the bread is often shaped into skulls, bones, or people. Check out these inspiring examples of homemade pan de muerto! More

November 1st and 2nd is Día de los Muertos (or Day of the Dead), a Mexican holiday that is celebrated all over the world, especially where people from Mexico have settled. Here in San Francisco it's a huge celebration, complete with a wild, candle-lit parade through the Mission district ending in an altar exhibit in a nearby park. Since the holiday is primarily about nourishing and celebrating our deceased loved ones, there are a lot of food and food related crafts associated with the holiday. More

The day after I hosted a braised beef taco party I saw an article in The New York Post declaring tacos the "it" comfort food of the year. Did they get the scoop from my party? I wish! More

This week we've talked about making tortillas (with or without a press). Another delicious use for masa harina, or instant corn flour, is sopes. Filled with beans, meat, or vegetables, these Mexican street snacks make fantastic appetizers, but we also like eating them for lunch or dinner. They're easy to make, and with the help of a friend or family member, the work goes very quickly. More

These thick, deeply savory sauces aren’t what typically comes to mind when we think of Mexican cuisine. They’re made with unexpected ingredients like chocolate and prunes, and every one we’ve had has been slightly different. They are so very good that we couldn’t end the week without mentioning them. Do you have a favorite? More

When I was at the Fancy Foods show last spring I stopped by a little booth in the back that was enveloped in the most wonderful aroma of chocolate. I stopped and watched a woman froth up a short pot of fresh hot chocolate with a long, elaborately carved wooden tool — a molinillo. More

What do you eat after enchiladas, tacos, maybe a tasty plate of lengua? How about a sweet, sticky cake or some deep chocolate ice cream? More

Where did this elaborate dish originate, even if we can’t pin down an exact original recipe? Historians believe that this artisanal dish was created 200 years ago by nuns in Puebla, Mexico, as a patriotic dish for Viceroy Agustin de Iturbide.

Since then, the dish has continued to be a classic. It boasts the colors of the Mexican flag and thus is prepared every September when the chiles poblanos are their greenest, the pomegranates a ripe juicy red and the walnuts freshly plucked from the trees, just in time for independence day celebrations. More