Classic mid-Atlantic scrapple is pork, spices, cornmeal, buckwheat flour and love.
Green chorizo has green chiles, lots of cilantro or parsley, plus a secret ingredient…
In America, we call these taquitos. Either way, they’re easy and delicious.
Here’s what we know, and don’t know, about CWD and human health.
A lighter, brighter version of chili. This chili uses ground turkey, black beans, corn, tomatoes and dried chiles.
A salsa morita recipe. Morita chiles, which are small, red chipotles, mixed with roasted tomatillos, onion and garlic. This is a picante salsa.
An authentic pozole rojo – red pozole – made with pork, hominy and red chiles, dressed with all sorts of good things.
Nixtamal. Such a cool word! It is to Mesoamerica what hominy is to the United States: corn treated with an alkali substance to render it more nutritious, easier to grind, and, to many, tastier and more aromatic — think about the smell of a Mexican corn tortilla and that’s nixtamal you are smelling. Nixtamal or