Mariscos, meaning "seafood" in Spanish, encompasses various edible marine animals prepared in diverse ways. Mexican mariscos cuisine draws inspiration from Indigenous and Spanish traditions, with ...

Bill Esparza is a James Beard award-winning food journalist, author of LA Mexicano, and onscreen food television personality covering food in United States and Latin America. Tucked away in backyards ...

To me, ceviche is transportive. I close my eyes and all at once there is the sea and salt, the citrus and the spice, and I could be having a post-snorkel lunch, feet dangling over the side of a ...

Every cuisine with a coastline has its own manner of cooking whole fish. For Italians, it’s a skinny branzino stuffed with lemons and capers and herbs. In Cambodia, it’s a catfish, fried mid-swim and ...