Food

The Eight Best Gorditas in Mexico City

As you roam the verdant boulevards of Mexico City, you’ll find yourself unable to resist the enticing aroma of fresh masa on warm comales. Follow your nose toward any one of many small street stands, where vendors turn simple dough into antojitos.. These “little cravings”—folded quesadillas, filled tlacoyos, and delicately pinched sopes—are tempting, but the gordita, a stuffed pocket of crisped masa, generous and delightfully messy, stands alone. While other antojitos are shaped from plain masa, gordita dough boasts a little something extra. The masa is often mixed with chicharrón prensado, a flavor bomb made from bits of fried pork. The resulting dough has a hearty texture, crispy chunks, and a deeper, more savory flavor than its counterparts.. Once browned on a hot comal or fried in oil, these “little fatties” puff up into a pocket. They’re then sliced open and filled with nopales, onion, cilantro, queso fresco, and a splash of salsa. But that’s just the beginning. Gorditas are a blank canvas for a myriad of creative fillings: stringy quesillo, spiced chorizo, or even a whole fried egg.. What we know today as a casual street food is, in fact, part of a centuries-long culinary legacy. The Codex Borgia, one of the most important surviving Indigenous manuscripts, describes a society in which masa dishes shaped daily life. Among these dishes were round, stuffed patties we’d now recognize as a progenitor. When the Spaniards introduced pork into the Mexican diet in the early 16th century, the gordita transformed into its next iteration.. Today, they come in countless forms, from refined restaurant versions to extra-decadent street food. These eight spots show the impressive range of this beloved antojito.. Campeche & Medellín. The Peña Miramón family have made a name for themselves for their quiet mastery of masa. Watching them transform a ball of dough into tlacoyos, sopes, and quesadillas, each carefully cooked on a charcoal-fired comal, is reason enough to pay a visit. At their family-owned stand outside Medellín Market in the Roma neighborhood, you’ll find the gordita in its most classic form: blue corn masa mixed with bits of pork crackling, cooked until lightly crisp on the outside and soft within. It’s then sliced open and filled with the traditional fillings. But the final step, a choice between their red or green salsa, is up to you. The spice level changes every day, so start with a few drops, then build your way up if necessary.

Food

Two Famous Football Players, One Scathing Restaurant Review

Welcome to Open Tab, my weekly digest of news, gossip, and stories that lingered in my browser tabs all week. Last week, we discussed the astonishing quantity of hot sauces on the Artemis II. One detail from this week’s New Yorker exposé on OpenAI CEO Sam Altman (especially his frequent lying) that I can’t stop pondering was a standout among its many bombshell revelations. Ronan Farrow wrote that Altman would pause his “war room” at six o’clock each evening for a round of Negronis. Negronis…every night? This man needs to be introduced to new cocktails. Also out there: Danny Meyer’s new book, *What Could Possibly Go Right?* It will be released in late September. What should we anticipate?

Food

Creamy Asparagus Soup

This velvety asparagus soup recipe is a timeless spring favorite worth revisiting. Originally featured in our March 2006 issue, the soup is gently simmered before being blended to a completely smooth consistency. A dollop of lemon crème fraîche (or sour cream) provides a vibrant, zesty finish. It has everything you want in cream of asparagus soup: velvety, vibrant, and just sharp enough to give it a zing. We updated this recipe in 2026 by increasing the asparagus, yielding a thicker, more satisfying soup that works as a slightly rustic starter for a spring dinner party or a light lunch. For a smoother finish, strain the blended soup through a fine-mesh sieve. More spring recipes →

Food

Tojiro Knife Set Review: Sharp, Affordable, Extremely Well-Made

Here’s an update to my recommendation: I still love this knife set, but I’ve seen it frequently go out of stock. It’s also substantially more expensive now than when this piece was first published. Although I use these knives nearly every day and eagerly recommend them to anyone who can track them down, I’m no longer convinced they offer the great value they once did. For additional three-piece bundle choices, see our roundup of the best knife sets. When I was 16, I worked as a prep cook at a local banquet hall. Occasionally, the chef would pull out his personal knife roll, allowing us to cut crudités using something besides the usual dull, plastic-handled, grimy kitchen knives we were forced to use. I still recall the distinctive weight of the 8-inch chef’s knife as I pulled it from its sheath, the chef commenting, “Wüsthof makes the best knives.” That works for me. Years later, I requested a Wüsthof set as a college graduation gift and instantly fell in love with their balanced handles, sharp edges, and superior steel quality.

Food

The Best Chef’s Knife, Tested and Reviewed (2026)

What defines a quality chef’s knife. The sharpness of each knife was evaluated using the following criteria. The finest knives effortlessly and cleanly cut through a range of vegetables—from tender tomatoes to dense kabocha squash—while also slicing paper smoothly without tearing or snagging. Construction. Knives forged by hammering a single piece of steel into shape feel more robust and better crafted than stamped knives, which are mass-punched from large steel sheets. Chef’s knives with a full tang—where the metal extends the entire length of the handle—and a bolster offer superior balance compared to partial-tang knives. Comfort. A quality chef’s knife should feel comfortable for various grips, enabling smooth chopping, slicing, and dicing without hand strain or discomfort. They’re also well-balanced between blade and handle for easier knife work, with comfortable handle materials. Other chef’s knives we liked. Unter 1703 Dollar. 100 oder 200. 200 Dollar und mehr.

Food

Bone Broth Soup and More Recipes We Made This Week

It’s well known that Bon Appétit editors do a lot of cooking for their jobs. It’s no surprise that we also do a lot of cooking in our free time. Here are the recipes we’re preparing this month to get dinner on the table, entertain friends, satisfy sweet cravings, use up leftovers, and everything in between. For even more staff favorites, click here. A party app worth repeating. I’m highly predictable at parties. If asked to bring an appetizer, I’ll bring crudités: typically endive cups, cucumber spears, and radish halves (not popular, but I love them). The dip is usually the same: a romesco I whip up in a personal blender in minutes. I’ve never measured this, but it goes roughly like this: Drain a jar of roasted peppers and pat them dry.