Distinct. Diverse. Delicious

In Oaxaca, Bricia Lopez shows the deep roots of a regional Mexican cuisine

— 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

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

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