Chacales

Chacales are roasted, dried and cracked corn typically cooked in soups. Also called chichales or chuales, it makes a great meatless soup for Lent.

How to Make Chipotles

How to make chipotles at home. You need ripe jalapenos, a smoker, and time. They're easy to make, and store well.

How to Make Machaca

Machaca, wispy filaments of jerky, is a common meat for burritos or tacos in northern Mexico. Here's how to make it at home.

Porcini Powder

Porcini powder is a powerful way to add savory flavors to whatever it is you are cooking. Here's how to make it at home.

Green Chile Pasado

Chile pasado is a Mexican method of preserving green chiles. You char the green chiles, skin them and then dry them out for use later.

How to Make Masa Harina

Masa harina is dried tortilla dough. You can buy it, but if you have good corn, here's how to make homemade masa harina.

Venison Carne Seca

Carne seca is Mexican jerky, but they typically pound it into threads to make machaca, with you eat in a sauce.

Ground Venison Jerky

A recipe for ground venison jerky, a great use of lean ground meat. This recipe mimics Native American pemmican.

Crispy Fried Duck Tongues

Yes, you can eat duck tongues. Crispy fried duck tongues are one of the best bar snacks ever!

How to Make Dried Shrimp

Dried shrimp are used in many cuisines, from Mexico to Southeast Asia to West Africa. Here's how to make dried shrimp at home.

Smoked Oysters

Delicately smoked oysters are a fantastic appetizer or snack, and are great on pasta.