This is one of the most awesome things I’ve ever made: Jalapenos, fire-roasted, then smoked, then preserved with a little vinegar and oil. Put that on a taco and you will absolutely not be sorry!
Quail barbecued slow and low with Arizona sauce. What is Arizona sauce, you say? All that is good about the wild foods of the Southwest: mesquite honey, tequila, and wild chiltepin chiles.
One of my favorite Mexican restaurant dishes, I decided to try my hand at making an authentic chile colorado with wild boar. It’s like mole, only spicier and easier to make.
I’ve been making my own hot sauces for years, but none have been as good as this sauce I made with wild chiltepin chiles from southern Arizona.