A recipe for classic red chile enchiladas. Fill your enchiladas rojas with whatever you want: meat, fish or veggies.
A recipe for squirrel carnitas, served on homemade huaraches with stewed beans and a rich mole. You can serve your squirrel carnitas any way you’d like.
Grilled teal is a September favorite. Early teal seasons are happening, and the little ducks are great grilled with a zippy marinade.
Smoked doves are versatile: You can eat them hot or cold, and sauced with whatever you want. Mine bathe in a Mexican guajillo chile sauce.
Everyone loves sausage stuffed peppers, and my favorites are with the big, relatively mild jalapenos you can buy these days.
Chile pasado is a Mexican method of preserving green chiles. You char the green chiles, skin them and then dry them out for use later.
Dysphania ambrosioides is a secret ingredient in many Mexican recipes, including this epazote salsa recipe.
Grilled skirt steak, arrachera, is the best meat for tacos. Normally you’d use beef skirt steak, but I have elk skirt steak for these carne asada tacos.