Classic mid-Atlantic scrapple is pork, spices, cornmeal, buckwheat flour and love.
How-To (DIY stuff)
Green chorizo has green chiles, lots of cilantro or parsley, plus a secret ingredient…
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
A recipe for nopales en escabeche, pickled nopales from Mexico. Prickly pear cactus pads, diced and piickled with jalapenos, carrots and onions.
Everything you need to know about how to make duck confit or goose confit at home.
Carne seca is Mexican jerky, but they typically pound it into threads to make machaca, with you eat in a sauce.
I don’t always marinate venison, but here’s when I do, why I do it and how to go about it.
Mexican chorizo is very different from its Spanish cousin. Mexican chorizo is softer, spicier and more floral than Spanish chorizo. Making an authentic one is tricky if you don’t have some of the ingredients, but even if you leave some out, it’ll still be good. You should also know that there is no “One True”