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In this episode of Hunt Gather Talk, I wanted to expand on something I touched on in an earlier episode, when I talked about the importance of char in Mexican cooking. So I brought in my friend, Chef Patricio Wise, who is from Monterrey, Mexico, to talk about not only Mexican food, but how anyone goes about learning a new cuisine.
Patricio owns a restaurant here in the Sacramento area called Nixtaco, and it is a taqueria like you’ve never seen. All homemade tortillas, recipes and ingredients you almost never see in an American taqueria, and lots and lots of craft beer from local brewers. Before this, he ran a restaurant in Mexico and is, like me, a student of Mexican cuisine.
So if you want an introduction to Mexican cooking beyond chimichangas and burritos, give us a listen!
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Here are some links for further information on this week’s episode:
- We mention a lot of dishes in the episode, and I have recipes here on Hunter Angler Gardener Cook for a lot of them. For starters, here is my venison barbacoa recipe, and the braising part of this recipe is something of a master recipe for braising any meat in a Mexican way.
- We also talk about cochinita pibil from the Yucatan, which I made with javelina (or wild boar), and another Yucatecan dish called chocolomo, which is a stew of venison or beef or some other dark meat — this is one with a serious flavor of char in it.
- For another taste of that charred awesomeness, try making my salsa verde.
- Finally, Patricio and I touch on Mexican mole sauces. I have a recipe for one of the Oaxacan seven moles, mole chichilo, made with venison.
- If you want to get some of the amazing wild chiltepin chiles we talk about, you can buy dried chiltepin chiles online. I also have a recipe for chiltepin hot sauce, which you can make with any small, hot chile.
- We mention a few key books you might want to get if you want to get into Mexican cooking. We recommend Authentic Mexican: Regional Cooking from the Heart of Mexico by Rick Bayless, The Essential Cuisines of Mexico by Diana Kennedy, and Yucatán: Recipes from a Culinary Expedition by David Sterling.
Enjoy this week’s podcast, and, as always, if you like it, please subscribe and leave a review. It helps me a lot. Thanks!
