The Mexicans use wild greens as much as any culture. Here’s an overview of the species: Many grow all around us.
Chirmol is a sauce from the Mexican state of Tabasco that is like a pre-Hispanic mole sauce.
Classic sopa de lima soup from the Yucatan typically uses chicken, but you can use any white meat, in this case, chachalaca, a chicken cousin.
How to make flour tortillas using a tortilla press. This method makes perfect tortillas with no rolling needed!
Shredded jackrabbit is a simple recipe that works with any species. Basically this is Mexican barbacoa with hares.
Mole coloradito is a lighter, brighter Mexican mole, easier to make than many others, and great with duck, turkey, chicken or pork.
A classic taco filling inspired by a green chile stew from Durango, Mexico.
Winter is here, and this is my dark dish for dark days. Mole negro enmoladas, which are like enchiladas with mole.