![](https://cdn.myportfolio.com/cc2172e964d498ccb3f04a07f42e32fe/0a16241d-4dbf-4051-b102-379bccaf5681_rw_1200.jpg?h=2d6e3f33ac310c477719164aadc8ed66)
— Cook this: Chilaquiles rojos — in rustic tomato sauce — from Oaxaca
— Cook this: Caldo de fandango del valle — chicken soup — from Oaxaca
— Cook this: Empanadas de San Antonino — griddled crispy empanadas stuffed with yellow mole and chicken — from Oaxaca
— In Oaxaca, Bricia Lopez shows the deep roots of a distinct, diverse regional Mexican cuisine
— Cook this: Caldo de fandango del valle — chicken soup — from Oaxaca
— Cook this: Empanadas de San Antonino — griddled crispy empanadas stuffed with yellow mole and chicken — from Oaxaca
— In Oaxaca, Bricia Lopez shows the deep roots of a distinct, diverse regional Mexican cuisine
IN PRINT:
National Post: Nov. 30, 2019; page WP4
Vancouver Sun: Jan. 15, 2020; page C1/Front
Calgary Herald: Jan. 15, 2020; page C1/Front
Edmonton Journal: Jan. 15, 2020; page C1/Front
Saskatoon StarPhoenix: Jan. 15, 2020; page C1/Front
Regina Leader-Post: Jan. 15, 2020; page C1/Front
Windsor Star: Jan. 15, 2020; page C1/Front
Ottawa Citizen: Jan. 15, 2020; page C1/Front
Montreal Gazette: Jan. 15, 2020; page C1/Front
National Post: Nov. 30, 2019; page WP4
Vancouver Sun: Jan. 15, 2020; page C1/Front
Calgary Herald: Jan. 15, 2020; page C1/Front
Edmonton Journal: Jan. 15, 2020; page C1/Front
Saskatoon StarPhoenix: Jan. 15, 2020; page C1/Front
Regina Leader-Post: Jan. 15, 2020; page C1/Front
Windsor Star: Jan. 15, 2020; page C1/Front
Ottawa Citizen: Jan. 15, 2020; page C1/Front
Montreal Gazette: Jan. 15, 2020; page C1/Front
![](https://cdn.myportfolio.com/cc2172e964d498ccb3f04a07f42e32fe/933e0947-be32-450f-b206-d59354d8aae9_rw_1200.jpg?h=16b222b2683604187a61e12b4e449abf)