Signed Books are Back!

For the first time in almost two years, you can buy a signed copy of one of my books again!

New Cookbook Pre-Orders Live!

After years of research, travel, cooking, and writing, my latest cookbook Borderlands: Recipes and Stories from the Rio Grande to…

Sopa de Lima

Classic sopa de lima soup from the Yucatan typically uses chicken, but you can use any white meat, in this case, chachalaca, a chicken cousin.

Pozole Verde

Pozole is a classic Mexican soup. This is the green version I make with pheasant or wild pig, hominy, tomatillos, green chiles and avocado. Damn good!

Pork Chile Verde

Chile verde is my go-to Mexican comfort food. Works with many meats, and can be eaten as a stew or on tortillas.

Mexican Mixiotes

Mixiotes are Mexico's version of foods cooked in parchment. It's an ancient, versatile way to cook. Here's a recipe and some tips and tricks to make them at home.

Venison Enchiladas

Classic venison enchiladas are easy to make, delicious and make for fantastic leftovers. What's more, you have plenty of filling options.

Chacales

Chacales are roasted, dried and cracked corn typically cooked in soups. Also called chichales or chuales, it makes a great meatless soup for Lent.

Caldo de Queso

How to make classic Sonoran caldo de queso, a cheese soup with a rich broth, roasted chiles, potatoes and chunks of cheese.

Huitlacoche Quesadilla

A recipe for huitlacoche quesadillas. Huitlacoche, "corn smut," is a mushroom that grows on corn, and is amazing cooked with chile and onion on a tortilla.

How to Make Chipotles

How to make chipotles at home. You need ripe jalapenos, a smoker, and time. They're easy to make, and store well.

Mahi Mahi Ceviche

A mahi mahi ceviche recipe inspired by ceviches I've eaten in Baja California. Dorado ceviche is common there, and often uses fruit like mango or pineapple.