Here are four dishes to seek out this month in the metro area, including one where a flower is the star as well as an edible vessel that holds a tasty filling.

From late-night taco stands to restaurants serving sweet potato tacos that will have you hooked at the first bite and ...

A few ideas for customizing this saucy, molten dinner from Yossy Arefi: Include sausage or baby spinach; add harissa or ...

grilled steak, bacon, shrimp, and a medley of vegetables topped with cheese and served in a traditional stone molcajete. It’s a showstopper both visually and flavor-wise. For those looking to venture ...

To make the tacos, in the food processor, combine the tomatoes, onion, garlic, oregano, 1 teaspoon salt and one-fourth teaspoon pepper. Pulse to a coarse puree, about 10 pulses. Transfer to a ...

Up next: the Belly of the Beast. This is a taco with pork belly, grilled shrimp, sweet chili spicy mayo, pickled red onions, avocado, mixed greens and pineapple mango salsa. It’s a whopper.

The shrimp are marinated in a zesty blend of chili, lime, and garlic, then grilled to perfection for a smoky, slightly charred finish. Paired with the sweet and tangy tropical salsa, every taco ...

a carne asada taco topped with nopales, and another with shrimp. "Fried or grilled?" the server promptly asked. Unsure, we asked her opinion, to which she replied with resounding confidence ...

It can be grilled, fried, tossed into soups or served raw in sushi ... Others use the day to try new flavors — maybe a Thai-inspired shrimp curry or smoky chipotle shrimp tacos. Social media fills ...