Pan-seared cod is a simple, easy way to enjoy codfish. If you know how to pan sear cod, you can use that skill with other fish.
How-To (DIY stuff)
How to make prickly pear juice, known in Mexico as agua de tuna. How to juice a prickly pear without getting the spines in your hand!
Smoked doves are versatile: You can eat them hot or cold, and sauced with whatever you want. Mine bathe in a Mexican guajillo chile sauce.
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.
Spanish Butifarra is a great basic sausage recipe to learn: Pork, salt and pepper, maybe one or two other spices.
How to cook bonito, a cousin of the tuna, along with a recipe for smoked bonito. Tips and techniques on cooking the much maligned bonito.
Dysphania ambrosioides is a secret ingredient in many Mexican recipes, including this epazote salsa recipe.
Salt cod fritters, Spanish style. Called bunelos de bacalao in Spanish, you can make these with any salted fish.