Oaxacan mole negro is the ultimate Mexican sauce. It takes a while to make, but it stores very well.
How to cook goose breast hot and fast to make goose tacos. My trick is to butterfly the goose breast and sear it quickly, then chop against the grain.
A turkey soup recipe from Guatamala called Kak’ik, meaning “red and spicy” in Maya. It’s a great turkey soup to try when you’re looking for something new.
Tender squirrel shredded and cooked with green chiles, onions and garlic and served as Sonoran enchiladas.
These are the ultimate pheasant tacos: seared pheasant breast, pickled green chiles, a little cheese, and crispy fried pheasant skin.
A recipe for Mexican fried fish, chicharron de pescado, made with gar. Most fish work well with this recipe.
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.