Scott Groth, chef at I'd Rather Be A Chef, explains what the free chips and salsa at Mexican restaurants can tell you about ...

There are many ways to make a delicious Mexican salsa, but one type in particular gets its bold flavors from an unexpected, ...

Undoubtedly, one of the best parts of going to a restaurant is the free appetizers. But what if there is a science behind it? That’s the question Sheradon (@sheradon.shares) poses as she eats ...

You've probably heard many a Phoenician rave about Mariscos Ensenada's seafood pastas, like the bay scallops with cream chipotle sauce, or the prawns with spaghetti, olive oil, tomatoes and wine.

When you dine at Picos, each table is served a red tomato-based salsa and a green, spicier tomatillo salsa, and while the green is excellent, it's the red that sets the bar. Chunky, yet smashed ...