Our Chile Relleno and the Pepper from Puebla
The poblano pepper, the egg batter called capeado, and how our chile relleno is roasted, peeled, stuffed and fried.
Read story
Pozole, the Soup Mexico Makes for a Crowd
Where pozole comes from, why the corn flowers in the pot, the red, white and green styles, and the bowl we serve in Paterson.
Read story
Tequila vs. Mezcal, for Beginners
What separates tequila from mezcal, what the labels mean, and how to order either one at our bar.
Read story
Thirty Years of Handmade Flour Tortillas on McLean Boulevard
Celebrating 30 years of authentic Mexican culinary heritage on McLean Boulevard.
Read story
The Art of Authentic Mole Poblano: Tradition in Every Simmer
Discover the rich history, layered spices, and artisanal preparation behind our signature homemade mole at Hacienda Campos.
Read story
Stories, Heritage & Savor: The Hacienda Campos Blog
Welcome to the official Hacienda Campos blog. Discover why we launched this space, the authentic Mexican culinary heritage we celebrate, and what it means for our guests.
Read story