This is a simple hen of the woods recipe where you slice the mushroom in big ‘steaks,’ then sear it under a weight.
How-To (DIY stuff)
Mexican chicharron en salsa verde is a simple stew usually served as a taco filling. Pork or duck cracklins stewed in a tomatillo-green chile sauce.
How to make Mexican tetelas, which are a triangular sort of empanada or dumpling of masa filled with beans and cheese.
In Argentina, chimichurri comes in two colors, the customary green and red chimichurri. This one adds sweet and hot peppers, plus paprika.
A recipe for anticuchos de corazon, a Peruvian street snack of marinated heart, skewered and grilled. Beef, deer or lamb hearts all work.
This recipe shows you how to add flavor to your salsa by roasting the ingredients, either on a grill or in the oven.
Salmon jerky is salmon candy taken farther, so it’s drier and keeps longer. Also works with large trout.
How to use grape leaves to wrap tamales. So far as I know this is not done in Mexico, but it could be in Baja, Mexico’s wine country.