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.
Black salsa. Sounds weird, but this sauce is addicting, and goes well on anything.
Dried shrimp are used in many cuisines, from Mexico to Southeast Asia to West Africa. Here’s how to make dried shrimp at home.
Squid ceviche is a great alternative to fish. And I am stoked to have my first calamari recipe on this site – because I caught it!
Duck or goose confit, chopped and stuffed in a taco, served with special salsa verde. So good.
Deceptively simple, the ancho sauce really makes this dish. Elk, deer or any red meat will work here.