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.
Dysphania ambrosioides is a secret ingredient in many Mexican recipes, including this epazote salsa recipe.
Masa harina is dried tortilla dough. You can buy it, but if you have good corn, here’s how to make homemade masa harina.
Goose wings can be tough as nails, but this recipe teaches you how to make them tender, smoky and delicious!
A recipe inspired by the plants I saw around me while pheasant hunting in western Kansas. Weirdly, those plants said Mexican food.
A recipe for Basque cod al pil pil, made by shaking a pan with olive oil and garlic in it to emulsify into a magic sauce. Do this with any white fish.
Fireweed tea is a fermented, black tea like store-bought, only made from the leaves of fireweed, Chamaenerion angustifolium.
A band-tailed pigeon recipe that uses ingredients from where these game birds live. Acorn spatzle, a pigeon jus, pine nuts and various pickled fruits.