Classic sopa de lima soup from the Yucatan typically uses chicken, but you can use any white meat, in this case, chachalaca, a chicken cousin.
How to make flour tortillas using a tortilla press. This method makes perfect tortillas with no rolling needed!
Shredded jackrabbit is a simple recipe that works with any species. Basically this is Mexican barbacoa with hares.
Mole coloradito is a lighter, brighter Mexican mole, easier to make than many others, and great with duck, turkey, chicken or pork.
A classic taco filling inspired by a green chile stew from Durango, Mexico.
Winter is here, and this is my dark dish for dark days. Mole negro enmoladas, which are like enchiladas with mole.
Oaxacan mole negro is the ultimate Mexican sauce. It takes a while to make, but it stores very well.
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.