The food at Oxa is a combination of intensely savory dishes from across Mexico — including Guerrero, Oaxaca, Veracruz, Puebla and the Yucatan — with no-holds-barred flavors that are not for culinary amateurs
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By THÉRÈSE MARGOLIS Most people know that olive oil is good for you. Rich in healthy monounsaturated fats (as opposed to saturated fats — found in many other cooking oils — that can lead to heart disease and other health problems), olive oil is composed of 11 percent polyunsaturates, like omega-6 and omega-3 fatty acids, and a whopping 73 percent
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By THÉRÈSE MARGOLIS I have always been a squeamish eater, and frankly the idea of pork belly stewed in a broth of hominy and chili peppers topped with sliced radishes and lettuce never really appealed to me. So when my friend Enrique Castillo Pesado invited me to lunch at one of Mexico’s 20-plus Potzollcalli restaurants, my immediate response was, “Thanks,
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By THÉRÈSE MARGOLIS Any true Mexican food aficionado will tell you, when it comes to tortillas, nothing compares to those made from Tarahumara blue maize. The sweet, protein-rich grains of blue maize not only add an additional earthy taste to the corn masa used to make tortillas, but also an extra dose of antioxidants. But since the Tarahumara maize is
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