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.
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.
Tender squirrel shredded and cooked with green chiles, onions and garlic and served as Sonoran enchiladas.
These are the ultimate pheasant tacos: seared pheasant breast, pickled green chiles, a little cheese, and crispy fried pheasant skin.
A recipe for Mexican fried fish, chicharron de pescado, made with gar. Most fish work well with this recipe.