Claudia Alarcón
School
The University Of Texas At Austin
Expertise
Dining & Drinking, Cooking & Recipe Development, Mexican Food
- Claudia is a published food, drink, and travel writer for Forbes, CNN, OpenTable, Munchies, Austin Chronicle, Austin American-Statesman, and many more.
- She taught cooking and cocktail courses in person and online for a variety of audiences.
- Claudia developed a curriculum and recipes and co-presented two Mexican food history workshops at the University of Helsinki, Finland.
Experience
Born in Mexico City, Claudia began writing professionally in 2001 after a decade working in the service industry in Austin, Texas, contributing restaurant reviews to the Austin Chronicle using her professional experience and lifelong love for cooking. She contributes to many prestigious publications, including a food travel guide to her hometown for Anthony Bourdain's "Parts Unknown" and a featured interview with traditional Yucatan cooks for the BBC's "Outlook" podcast. She has served on judging panels for various cooking and spirits competitions in Texas and travels to discover and write about culinary traditions worldwide.
Education
Claudia has a bachelor's degree in anthropology with a minor in Latin American studies from The University of Texas at Austin. Focusing her honors thesis on the history and cultural importance of tamales in Mexico, she decided that writing about food was the way forward as a professional career.
Tasting Table’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.
We strive to publish knowledgeable, engaging articles to give readers the information they're looking for, whether that is the news of the day; cooking tips, tricks, and trends; or reviews and recommendations. In an effort to provide the most comprehensive, current, and accurate content, our team is constantly reviewing and updating articles as necessary. Click here for more information on our editorial process.
Stories By Claudia Alarcón
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Learning the best ways to prepare masa for tamales can be difficult. That's why we reached out to chef and author Rick Martinez for cooking tips.
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Tomatillo salsa instantly adds some zest and spice wherever it goes. When paired with juicy pork tenderloin, the two make a tasty combo.
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Just two more ingredients that you can easily add and may already have in the fridge can elevate this no-frills dinner to a gourmet level.
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This pairing works since the strong, pungent flavor of wasabi contrasts with the richness of the creamy mash and ups the umami level of the steak.
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Chef Charlotte Langley, founder of Langley Foods and an expert on seafood, shared her tips for grilling the perfect fresh sardines every time.
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Beverage expert Camille Goldstein of Muddling Memories told Tasting Table what dishes pair best with white sangria.
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If you prefer to make your own vodka sauce at home rather than using a store-bought jar, then you need to know the ideal time to add the booze.
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Taco Bell first tried to open a shop in Mexico in 1992, before it became a global brand. People were curious so they went and tried the food, but didn't return.
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If you've got extra canned oysters and are feeling creative, the absolute best way to use them up is to add them to your next stuffing or baked dressing.
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Is a tomatillo just a green tomato? We delve into everything you ever wanted to know about these two similar sounding fruits that are actually very different.
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Truffles are one of the world's most sought-after delicacies. With truffle salt, you can add an umami dash to your salads at a fraction of the price.
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Making them at home is not rocket science, but there are a few tips and tricks to keep in mind to avoid ending up with a soggy mess.
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To get chicken with the juiciest outcome with wonderfully crispy skin, there is a super easy hack from one of the greatest cooks of our time.
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This is the most tender cut of pork, and when cooked properly, it will stay moist and juicy encased in its cozy puff pastry wrapping of your pork Wellington.
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Using a regular knife to slice acidic foods such as tomatoes and citrus can damage the blade. By using a serrated knife, you can make your others last longer.
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Fans of pico de gallo may already know this trick of letting the homemade salsa sit before serving, but what about the reason? It's more simple than you think.
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You've likely heard of or even cooked with kosher salt before, but what about Maldon salt? At a glance the two look similar, so what's the difference?
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Sardines are an important part of Portuguese culture. Here's a look at the tinned fish's history, as well as different ways you can enjoy them.
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If you're looking to jazz up your quesadillas, consider using cheesy mashed potatoes as a potential addition. The filling is extremely popular in Mexico.
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When it comes to tacos, there are literally hundreds of options. But as far as Vice President Kamala Harris goes, one kind of taco reigns supreme.
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Chard-wrapped fish is a way to add nutritious greens to your meal, and jazz up weekday dinners. The earthy vegetable keeps the fish succulent, too.
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Queso fresco lands somewhere in the middle on the spectrum of cheese shelf-lives. Here's how long it lasts and the signs of spoilage to look out for.
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If you want to break from tradition and give your pesto sauce an extra kick of umami and flavor, consider adding some miso paste to your next batch.
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If you happen to have leftovers, don't worry. They can be repurposed. Whether cooked or raw, salmon leftovers can go into delicious, comforting chowders.
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The popular Mexican seasoning adds a salty, spicy, and citrusy touch to anything you sprinkle it on, and fries are not the exception.
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Elote is a classic Mexican street food. It's easy enough to prepare your own version at home, and you can even make mini elotes out of baby corn.
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While sherry vinegar has its own delicious flavor profiles depending on the style, it will add a spin to any salad dressing recipe that calls for vinegar.