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.
Carne seca is Mexican jerky, but they typically pound it into threads to make machaca, with you eat in a sauce.
Pipian rojo is a Mexican sauce with nuts and seeds, chiles, a touch of tomato and spices. I’m serving it with squirrel here.
A recipe inspired by the plants I saw around me while pheasant hunting in western Kansas. Weirdly, those plants said Mexican food.
Turkey mole is a dish that dates back to the Aztecs and Maya. There are many versions of the mole, the complex sauce that goes with the turkey. This is mine.
This is caldo tlalpeno, a classic Mexican chicken and vegetable soup, made with quail, turkey or pheasants. It’s loaded with vegetables, chickpeas, lime and avocado.
Chile verde is my go-to Mexican comfort food. Works with many meats, and can be eaten as a stew or on tortillas.