Mexican Enmoladas

Winter is here, and this is my dark dish for dark days. Mole negro enmoladas, which are like enchiladas with mole.

Mole Negro

Oaxacan mole negro is the ultimate Mexican sauce. It takes a while to make, but it stores very well.

Goose Tacos

How to cook goose breast hot and fast to make goose tacos. My trick is to butterfly the goose breast and sear it quickly, then chop against the grain.

Kak’Ik, Guatemalan Turkey Soup

A turkey soup recipe from Guatamala called Kak'ik, meaning "red and spicy" in Maya. It's a great turkey soup to try when you're looking for something new.

Green Chile Squirrel

Tender squirrel shredded and cooked with green chiles, onions and garlic and served as Sonoran enchiladas.

Ultimate Pheasant Tacos

These are the ultimate pheasant tacos: seared pheasant breast, pickled green chiles, a little cheese, and crispy fried pheasant skin.

Mexican Fried Fish

A recipe for Mexican fried fish, chicharron de pescado, made with gar. Most fish work well with this recipe.

Prickly Pear Juice

How to make prickly pear juice, known in Mexico as agua de tuna. How to juice a prickly pear without getting the spines in your hand!

Enchiladas Rojas

A recipe for classic red chile enchiladas. Fill your enchiladas rojas with whatever you want: meat, fish or veggies.

Squirrel Carnitas

A recipe for squirrel carnitas, served on homemade huaraches with stewed beans and a rich mole. You can serve your squirrel carnitas any way you'd like.

Grilled Teal

Grilled teal is a September favorite. Early teal seasons are happening, and the little ducks are great grilled with a zippy marinade.

Smoked Doves

Smoked doves are versatile: You can eat them hot or cold, and sauced with whatever you want. Mine bathe in a Mexican guajillo chile sauce.