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.

Mexican

Mexican Sopes

How to make Mexican sopes, little tartlets of masa dough filled with good things to eat. Sopes are easy to make and fun to eat.

Mexican

Avocado Tomatillo Salsa

A simple, blended avocado tomatillo salsa recipe that might look like guacamole or salsa verde, but it isn't. It's the best of both worlds. Great for chips or on tacos.

Mexican

Turkey Breast Tacos

Turkey tacos with turkey breast, roasted peppers and jack cheese on soft tortillas. Good luck this turkey season!

Venison

Arrachera Tacos

Grilled skirt steak, arrachera, is the best meat for tacos. Arrachera tacos are marinated, chopped and served simply. The meat is the star here.

Mexican

Authentic Carnitas Michoacanas

This is an authentic carnitas recipe, carnitas estilo Michoacan. Carnitas Michoacanas is closer to confit than what Americas are used to.