This is an authentic carnitas recipe, carnitas estilo Michoacan. Carnitas Michoacanas is closer to confit than what Americas are used to.
A chorizo burger is simply a hamburger made partly with Mexican chorizo. Here’s how to make one at home, topped with Southwest flavors.
A recipe for red chile rabbit, conejo en adobo, from Tamaulipas, Mexico. Rabbit stewed in a rich adobo of chiles, onions, garlic and herbs.
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, shrimp soup, appears in various forms all over Mexico. My version is inspired by those in Sonora and Baja.
Green chile stew, desert Southwest style. This is a New Mexico green chile stew, not Mexican chile verde.
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, the white pozole, is from Guerrero, Mexico. This pozole allows you to add red or green chiles when you serve it.