Carne con Chile

A recipe for Sonoran carne con chile, which is not what you think of as chili. This is braised venison or beef with a very simple chile sauce.

Caldo de Camaron

Caldo de camaron, shrimp soup, appears in various forms all over Mexico. My version is inspired by those in Sonora and Baja.

Green Chile Stew

Green chile stew, desert Southwest style. This is a New Mexico green chile stew, not Mexican chile verde.

How to Make Machaca

Machaca, wispy filaments of jerky, is a common meat for burritos or tacos in northern Mexico. Here's how to make it at home.

Pozole Blanco

Pozole blanco, the white pozole, is from Guerrero, Mexico. This pozole allows you to add red or green chiles when you serve it.

Salsa de Chile de Arbol

Salsa de chile de arbol is that really hot, smooth salsa you see in many Mexican restaurants. Here's how to make it.

Mole Amarillo, Mexico’s Golden Sauce

Oaxacan yellow mole with partridges, served in a pumpkin. What can be more autumnal than that? Mole, a rich sauce used over meats, fish and vegetables, comes in many colors.

Chicharron en Salsa Verde

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.

Venison Birria

How to make Jalisco-style birria. Birria is a hybrid braise and stew where the broth is as important as the meat, which is venison in this case.

Mexican Tetelas

How to make Mexican tetelas, which are a triangular sort of empanada or dumpling of masa filled with beans and cheese.

Lobster Tacos

This is inspired by Baja California, where lobster is a common menu item. Steamed lobster with a spicy pico de gallo on corn tortillas.

Tepary Beans, Desert Friend

How to grow and cook tepary beans, with a recipe for frijoles fronterizos, a recipe with tepary or pinto beans from Baja.