Half a roasted marrowbone drifts atop the caldo de res that Diana Davila serves on Sundays at her Chicago restaurant Mi Tocaya Antojeria. The dish, large enough to feed three or four, is a tribute to the Mexican beef stew her father made when she was growing up.

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10/16/2020
Join Symrise Flavor North America in Celebrating World Food Day 2020

World Food Day is calling for global solidarity to help all populations, and...

09/21/2020
Webinar: How to Create Food and Beverage Gen Z Will Crave

Gen Z holds a large stake in the future of the food and beverage industry. Our...