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Finding the Forgotten Feast

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Mexican

A bowl of green chile stew

Green Chile Stew

By Hank Shaw on February 15, 2021 - 18 Comments

Green chile stew, desert Southwest style. This is a New Mexico green chile stew, not Mexican chile verde.

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Finished homemade machaca in a casserole dish

How to Make Machaca

By Hank Shaw on December 23, 2020 - 16 Comments

Machaca, wispy filaments of jerky, is a common meat for burritos or tacos in northern Mexico. Here’s how to make it at home.

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pozole blanco in a bowl

Pozole Blanco

By Hank Shaw on November 23, 2020 - 9 Comments

Pozole blanco, the white pozole, is from Guerrero, Mexico. This pozole allows you to add red or green chiles when you serve it.

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Salsa de chile de arbol with its ingredients

Salsa de Chile de Arbol

By Hank Shaw on November 19, 2020 - 7 Comments

Salsa de chile de arbol is that really hot, smooth salsa you see in many Mexican restaurants. Here’s how to make it.

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Mole amarillo recipe

Mole Amarillo, Mexico’s Golden Sauce

By Hank Shaw on October 26, 2020 - 9 Comments

Oaxacan yellow mole with partridges, served in a pumpkin. What can be more autumnal than that? Mole, a rich sauce used over meats, fish and vegetables, comes in many colors.

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A bowl of chicharron en salsa verde

Chicharron en Salsa Verde

By Hank Shaw on October 14, 2020 - 4 Comments

Mexican chicharron en salsa verde is a simple stew usually served as a taco filling. Pork or duck cracklins stewed in a tomatillo-green chile sauce.

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Venison birria in a bowl

Venison Birria

By Hank Shaw on October 5, 2020 - 19 Comments

How to make Jalisco-style birria. Birria is a hybrid braise and stew where the broth is as important as the meat, which is venison in this case.

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Mexican tetelas with salsa and crema

Mexican Tetelas

By Hank Shaw on September 23, 2020, Updated January 8, 2021 - 6 Comments

How to make Mexican tetelas, which are a triangular sort of empanada or dumpling of masa filled with beans and cheese.

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