mexican food

Production of mezcal in Mexico is booming. That is to meet growing demand of the increasingly popular spirit in the United States. The boom in production has both created opportunities for producers, particularly in the state of Oaxaca, and come with environmental costs.

Meat-heavy dishes are a mainstay of Mexican cooking. But spurred by health and environmental concerns, working-class Mexican-American chefs are giving traditional dishes a plant-based makeover.

Arroz con pollo, or rice with chicken, is a dish beloved in much of Latin America. But in the South, it's morphed into ACP, a cheese-smothered phenomenon that built Mexican-restaurant empires.

05/02/13 - 1:30- Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN hosts Joseph Cooper and Bonnie Berman…