Fifteen or so years ago, a taquero in Tijuana, Mexico, thought to fill tortilla shells with cheese and birria (goat stew), a dish native to Jalisco, Mexico, thereby creating the quesabirria (cheese ...

Camillus, N.Y. — Eating dinner from a hollowed half of a pineapple seems like a novelty you might find at a tropical-themed chain restaurant. The image of the fruit stuffed with rice, chicken, onions ...