Mexican
Mexican Pipian Verde
A recipe for Mexican pipian verde, the green pumpkinseed sauce that traces its origins back more than 500 years. Great with any white meat or fish.
Mexican
Chicken with Chile Walnut Sauce
A recipe for chicken with walnut sauce from Mexico. Gallina en nogada is an old Mexican recipe that mixes walnuts and chiles. I used pheasant, and any white meat will work.
How-To (DIY stuff)
Fried Empanadas
A recipe for fried empanadas, focusing on how to make the empanada dough for frying. I'll give you several possible fillings, but really anything goes here.
Salmon and Trout
Smoked Salmon Tacos
Smoked salmon tacos aren't a thing in Mexico, but smoked marlin tacos are, and that's what these are modeled after. Easy, quick and tasty.
Mexican
Recado Negro
Recado negro is a Yucatecan flavoring blend, a spice paste, that relies on charred ingredients, making it black. Here's how to make it.
Mexican
Gallina Pinta
Gallina pinta is a Sonoran specialty, a stew of hominy, beans and meat that is a lot like pozole. I use venison here, but beef is more common.
Fish
Dorado with Cilantro
In Mexico, mahi mahi is called dorado, and it’s served all over that country’s coastal regions, especially in the Pacific.…
Mexican
Squash Blossom Quesadillas
How to make squash blossom quesadillas, called quesadillas de flor de calabaza in Spanish. They're simple: tortillas, cheese, blossoms, and refried beans.
Fish
Aguachile Negro
Mexican aguachile negro is a lot like ceviche, only it's marinated for less time. This sauce uses soy and other savory ingredients that highlight the seafood.
How-To (DIY stuff)
How to Grow Chaya, or ‘Tree Spinach’
How to grow and cook with chaya, Cnidoscolus aconitifolius, also called tree spinach. Chaya is a nutritious, hot-weather green used a lot in tamales.
Fish
Mexican Fish Balls
How to make Mexican fish balls, albondigas de pescado, either fried or served in a light tomato broth. These can be made with any type of fish.
Mexican
Braised Pork with Purslane
Mexican pork with purslane, carne de puerco con verdolagas, is a common dish all over northern Mexico, and is a great way to eat this edible weed.
