Claudia Alarcón - Tasting Table

Location

Mexico City

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 Editorial Policies

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

Cook

Cook By Claudia Alarcón

The Best Cut Of Pork To Use For Chili Verde

Whether it's made from tomatillos or green chiles, pork in salsa verde is a fantastic winter meal. But what cut of pork should you use?
By Claudia Alarcón Read More
Cook

Cook By Claudia Alarcón

The Classic Cocktail That Actually Makes The Perfect Marinade For Chicken

What if we told you that you can make the best marinade for chicken with the same ingredients as one of the world's most popular cocktails?
By Claudia Alarcón Read More
Cook

Cook By Claudia Alarcón

2 Additions You Need For The Richest Bowl Of Pasta E Fagioli

Matthew Cutolo, a third-generation Italian-American chef at Gargiulo's Restaurant in Coney Island is sharing the additions that can enrich pasta e fagioli.
By Claudia Alarcón Read More
Cook

Cook By Claudia Alarcón

Pernil Vs Carnitas: What's The Difference?

Pernil and carnitas are two of the most popular roast pork options that hail from Latin America, but they are quite different from one another.
By Claudia Alarcón Read More
Drink

Drink By Claudia Alarcón

The Best Temperature To Serve Light Beers

Light beers don't pack the same calories, ABV, or level of flavor as their non-light counterparts. As such, it's vital to serve them at the right temperature.
By Claudia Alarcón Read More
Cook

Cook By Claudia Alarcón

How To Blend Pastry Dough When All You Have Is A Fork

If you're a frequent baker, you might have dedicated pastry sheers on hand. But for everyone else, a fork or two is enough to get the job done.
By Claudia Alarcón Read More
Cook

Cook By Claudia Alarcón

The Boozy Addition That Makes Boxed Chicken Broth Sing

Store-bought chicken can get the job done when you don't have time to make your own, but it can be a bit bland. Luckily, it's easy to upgrade.
By Claudia Alarcón Read More
Cook

Cook By Claudia Alarcón

The Steak Cut Anthony Bourdain Called A 'Poor Man's Filet Mignon'

Anthony Bourdain spent his career tasting great meats from around the world, but there was only one cut he considered an equal to filet mignon.
By Claudia Alarcón Read More
Drink

Drink By Claudia Alarcón

The Best Types Of Cocktails To Make With Fat-Washed Spirits

Fat-washing spirits is a bold and creative way to elevate cocktails, but not every cocktail fits the bill. We asked an expert for fat-washing tips.
By Claudia Alarcón Read More
Cook

Cook By Claudia Alarcón

2-Ingredient Seasonings Your Store-Bought Potato Chips Need ASAP

Store-bought potato chips come in all manner of flavors, but you can also make your own unique flavors by adding seasonings to a bag of plain chips.
By Claudia Alarcón Read More
Cook

Cook By Claudia Alarcón

British Pigs In A Blanket Are Quite Different From The American Variety

If you happen to be in the UK during Christmas, you may be surprised by what the Brits call pigs in blankets, as they're not the same as the U.S. version.
By Claudia Alarcón Read More
Cook

Cook By Claudia Alarcón

3 Simple Ways To Elevate The Flavor Of Canned Black Beans

You can elevate the flavor of canned black beans simply by adding some common ingredients you may already have on hand.
By Claudia Alarcón Read More
Drink

Drink By Claudia Alarcón

Negroni Vs Old Fashioned: What's The Difference Between The 2 Cocktails?

If you're looking to grab a cocktail that immediately makes you feel a little more sophisticated, either a Negroni or old fashioned will do nicely.
By Claudia Alarcón Read More
Cook

Cook By Claudia Alarcón

The Chef-Approved Method For Cooking A Perfect Ribeye Steak At Home

With these simple and easy-to-follow tips from award-winning chef Nicole Brisson, you can make a restaurant-quality ribeye steak in your own kitchen.
By Claudia Alarcón Read More
Cook

Cook By Claudia Alarcón

The One Ingredient Upgrade That Will Improve Nearly All Of Your Chinese Dishes

We spoke to an expert who gave us an invaluable tip about using one ingredient to enhance all our homemade Chinese-style stir fries, soups, and braised dishes.
By Claudia Alarcón Read More
Cook

Cook By Claudia Alarcón

The Pickled Toppings Your Roast Beef Sandwich Deserves

A classic roast beef sandwich is ripe for experimentation and elevation. Pickled ingredients go great with beef, so we rounded up some of the best options.
By Claudia Alarcón Read More
Cook

Cook By Claudia Alarcón

The Best Substitute For Rice Wine, And What To Know When Swapping

Celebrity chef Shirley Chung shares her expert tip on how to substitute for rice wine when you run out -- just grab the bottle of white you have in the fridge.
By Claudia Alarcón Read More
Cook

Cook By Claudia Alarcón

The Simple Addition That Effortlessly Elevates No-Bake Cheesecake

Adding this secret ingredient will impart a vibrant natural color to your cheesecake, with an ample palette of hues and flavors from which to choose.
By Claudia Alarcón Read More
Exclusives

Exclusives By Claudia Alarcón

The Secret To Grilling Perfectly Crispy Salmon Without Overcooking It

Few things are as unattractive as a pale, overcooked piece of salmon. For crispy, perfectly grilled salmon, you'll want to try this chef's secret.
By Claudia Alarcón Read More
Cook

Cook By Claudia Alarcón

Why Pork Skin Is The Secret To Really Great Soup

To make a truly great broth, you need to add body and fat to the stock. Pork skin is the ingredient that can accomplish both while upgrading flavor.
By Claudia Alarcón Read More
Cook

Cook By Claudia Alarcón

The Spice That Gives Red Barbecue Meats A Mouth-Watering Color

Adding this one spice to barbecued red meat, in dry rub or sauce form, will lend it a warm hue that makes it appear extra tasty and also brings earthy flavor.
By Claudia Alarcón Read More
Cook

Cook By Claudia Alarcón

Stuff Your Pork Chops With One Tart Fruit For A Fall Flavor Burst

Everybody knows that pork and fruit pair together beautifully. This fall make sure to try using this autumnal fruit with your pork chops.
By Claudia Alarcón Read More
Cook

Cook By Claudia Alarcón

2 Ways To Use The Water From Your Canned Tuna In Pasta

The water that comes packed with your canned tuna is worth using instead of throwing out. There are two effective ways to incorporate it into your pasta dishes.
By Claudia Alarcón Read More
Cook

Cook By Claudia Alarcón

The Ultimate Meat Substitute For A Vegetarian Muffuletta Sandwich

Created in New Orleans, the muffuletta sandwich boasts a medley of Sicilian flavors. But if you're after a vegetarian version, there's an easy meat substitute.
By Claudia Alarcón Read More
Cook

Cook By Claudia Alarcón

Refry Canned Beans For A Restaurant Quality Side Dish Without The Wait

By using canned beans, you can skip a step in the process of making refried beans from scratch without sacrificing any of the flavor or texture.
By Claudia Alarcón Read More
Cook

Cook By Claudia Alarcón

The Best Cut Of Meat To Use For Korean Beef Stew

Korean beef stews like yukgaejang take hours if not days to cook, so brisket and tougher cuts of meat are ideal for the best flavor and texture.
By Claudia Alarcón Read More
Restaurants

Restaurants By Claudia Alarcón

A New Lawsuit Claims Subway's Meats Are Not Actually Piled High

An unsatisfied New York City customer has filed a lawsuit against Subway for serving sandwiches with significantly less meat than the chain advertises.
By Claudia Alarcón Read More

Back