A xoconostle salsa recipe from Mexico. Xoconostle, or tuna agria, is a kind of sour prickly pear fruit.
Turkey tacos with turkey breast, roasted peppers and jack cheese on soft tortillas. Good luck this turkey season!
Green chorizo has green chiles, lots of cilantro or parsley, plus a secret ingredient…
In America, we call these taquitos. Either way, they’re easy and delicious.
An authentic pozole rojo – red pozole – made with pork, hominy and red chiles, dressed with all sorts of good things.
Cuisines, really most things, hinge on the perfect execution of something most of us think little about. In Mexican food, it is the tortilla.
Mexican picadillo is the real “taco meat” that Americans are used to. This picadillo is from Sonora and is not sweet like many others.
Carne seca is Mexican jerky, but they typically pound it into threads to make machaca, with you eat in a sauce.