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.
A salsa morita recipe. Morita chiles, which are small, red chipotles, mixed with roasted tomatillos, onion and garlic. This is a picante salsa.
An authentic pozole rojo – red pozole – made with pork, hominy and red chiles, dressed with all sorts of good things.
Nixtamal. Such a cool word! It is to Mesoamerica what hominy is to the United States: corn treated with an alkali substance to render it more nutritious, easier to grind, and, to many, tastier and more aromatic — think about the smell of a Mexican corn tortilla and that’s nixtamalization you are smelling. Nixtamal or
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.
A recipe for nopales en escabeche, pickled nopales from Mexico. Prickly pear cactus pads, diced and piickled with jalapenos, carrots and onions.