You can get the full recipe on NYT Cooking but to make it, you'll need a box of Jiffy cornbread mix, jalapēnos, canned cream corn, canned sweet corn, melted salted butter, sugar, eggs, sour cream and ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Mix together 2 teaspoons chili powder, 2 teaspoons paprika and 2 teaspoons ground cumin. Toss with 2 quarts warm popped popcorn.

If you’ve ever wondered what makes a chimichanga so irresistible, the answer is simple: a crispy, golden tortilla wrapped around a deliciously seasoned meat and cheese filling. This deep-fried burrito ...

From street food to global favorite: The fascinating story of the chimichanga The chimichanga might look like a modern fast-food invention, but its roots go deep into the borderlands of Tex-Mex ...

Barbara Warledo is back in business, cooking the hearty Mexican dishes she learned some 20 years ago as one of the original owners of Cancun Mexican Restaurant. Her new restaurant is Jose's Mexican ...

In a small bowl, combine chili powder, paprika and cumin. Put popped popcorn in a large bowl; spray lightly with cooking spray. Add spices to popcorn; mix thoroughly until all kernels are coated.