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Latin America

Vegetarian Posole

by Judith Rontal

A traditional soup from Mexico, posole is typically made with pork, hominy and chiles. This vegetarian version swaps in hearty beans for meat but isn’t lacking in any flavor. Pile

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Mexican Shakshuka

by Heather Bien

For this take on shakshuka, I decided to do a culinary mashup of the Israeli recipe with classic Mexican flavors. With my recent conversion to Judaism and my Mexican heritage,

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Cuban Mojo Chicken

by KOL Foods

Recipe submitted by Rabbi and Chef Avi Levy, who hosts the popular online kosher cooking video series, Avi’s Kosher Kitchen on YouTube. Avi has worked as a kosher butcher and as

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Chicken Tinga

by Alexis Samayoa

Why settle for boring old turkey on matzah when you can have spicy Mexican chicken? If your family eats kitniyot, you can enjoy it over crispy corn tortillas; otherwise, it’s

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Manantial

by Ace Karchem

The Manantial, our take on a mezcal Old Fashioned created by Espita’s head bartender, Robin Miller, is part of our winter cocktail menu, inspired by our trip to Tzintzuntzan, a

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