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.
A recipe for nopales en escabeche, pickled nopales from Mexico. Prickly pear cactus pads, diced and piickled with jalapenos, carrots and onions.
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.
Mexican chorizo is very different from its Spanish cousin. Mexican chorizo is softer, spicier and more floral than Spanish chorizo. Making an authentic one is tricky if you don’t have some of the ingredients, but even if you leave some out, it’ll still be good. You should also know that there is no “One True”
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.