A grilled tongue tacos recipe where you braise the tongues first, peel them, then grill them and chop before serving on tortillas.
How to use grape leaves to wrap tamales. So far as I know this is not done in Mexico, but it could be in Baja, Mexico’s wine country.
Tacos de cabeza is made with a pig’s head in some parts of Mexico. In this recipe, you barbecue the head, shred it and serve the meat on tacos.
Young paddles from the prickly pear cactus, de-spined and served as a fresh salad.
A famous grilled pork dish in the Yucatan, poc chuc is marinated pork loin, grilled, and sliced. Great with javelina, too.
A Tex-Mex classic made with elk flank steak, lots of peppers and onions, and homemade flour tortillas.
The Mexicans use wild greens as much as any culture. Here’s an overview of the species: Many grow all around us.
Chirmol is a sauce from the Mexican state of Tabasco that is like a pre-Hispanic mole sauce.