If you’re planning on celebrating Cinco de Mayo, you’ll want to check out this recipe from Juan Pablo Loza, executive chef of Rosewood Mayakoba in Mexico, for chicken and pork tostadas de tinga.

There are many versions of tinga — the smoky Mexican tomato sauce — and this one is especially easy, calling for only a few simple ingredients. "The chicken is braised in the oven, but you can make it ...

Her Restaurant: Bombera in Oakland, Calif. What She’s Known For: Applying fine-dining training to Mexican classics. Using the Bay Area’s stellar produce to create authentic, seasonal ...

Tinga, originally from the state of Puebla, Mexico, is a smoky, spicy dish of shredded meat in a rich tomato sauce, which is seasoned with chipotle peppers in adobo and made fragrant with onions, ...

As it is probably with most families, one of the strongest connections to the generations that came before us is that of the food coming out of our kitchens. Whether it’s learning to make your ...

“It’s just tinga,” she said, laughing, a little dubious, “you don’t know tinga?” Tinga hails from Puebla, a state in Southern Mexico where meat is often braised in chile-based sauces. For her recipe, ...

This recipe comes from the Eat Voraciously newsletter. Sign up here to get one weeknight dinner recipe, tips for substitutions, techniques and more in your inbox Monday through Thursday. Red and slick ...

This Chicken Tinga recipe brings authentic flavor with minimal effort. Spicy, saucy, and fall-apart tender, it’s the ultimate taco filling that turns dinner into a fiesta. One bite and you’ll see why ...

Versatility is the name of the cooking game when it comes to chicken. So many delicious options yet many homes rely on traditional recipes that often leave the family bored. Energize the dinner table ...