Deep Fried Ribeye Tacos

A recipe for chicharron de ribeye in tacos. I ate these ribeye tacos in Hermosillo, Sonora and just had to recreate them at home with venison.

Asado de Puerco

Asado de puerco, or asado de boda, is a classic of Northern Mexico. Rich chiles that aren't too hot, lots of pork and spices make up this dish.

Mexican Lentil Soup

Sopa de lentejas, Mexican lentil soup, exists in various forms all over Mexico. My recipe is a hat tip to Nuevo Leon, where I ate this soup a lot.

Tacos al Carbon

Tacos al carbon are just carne asada tacos cooked over charcoal; carbon means charcoal in Spanish. These are Sonoran style tacos al carbon made with venison.

Salpicón de Venado

Salpicón de venado, a shredded venison salad with lots of fresh vegetables, is a specialty of Tamaulipas in Mexico. Easy, cooling and tasty for hot weather.

Nopales Tacos

Nopales tacos are a great way to get to know these cactus paddles. The filling for the tacos is a thick stew of diced cactus paddles, meat, tomatoes and chiles.

Tacos de Marlin

Tacos de marlin, or marlin tacos, are popular in Baja and Sonora, Mexico. Really any smoked fish works here, not just marlin. This recipe uses smoked fish, roasted chiles, tomatoes and onions and melty cheese.

Mojo de Ajo Garlic Sauce

A classic Mexican garlic sauce used mostly on fish and seafood - in this case snook - but it's also great on chicken or quail.

Ceviche Tostadas

Serving ceviche on tostadas is common in Mexico. Here's how to make them so they don't shatter all over the place.

Albondigas de Camaron

Albondigas de camaron are Mexican shrimp balls, a shrimp meatball, simmered in a chile-tomato sauce. It's a great appetizer.

Pastel Azteca

Pastel azteca is also called budin azteca, and it's basically Mexican lasagna. Corn tortillas instead of pasta, and lots of Mexican flavors.