It’s hard to pin down what’s great about a great taco. Is it the succulent, smoky carne asada? The tender, charred hand-made tortilla? The sweet, ripe, spicy brightness of pico de gallo? More likely ...

The achiote paste recipe is adapted from "The Essential Cuisines of Mexico" by Diana Kennedy. Annatto seeds are available at Hispanic markets. 2 cloves garlic, peeled and crushed. 1/4 teaspoon kosher ...

5 pounds boneless pork shoulder or pork butt (it’s the same cut) Instructions: Slice the pork shoulder into about 1/4-inch slices, then transfer to a large dish or bowl. In a medium bowl, combine the ...