Cholla buds are edible, believe it or not. Here’s how to harvest, prepare, store and eat the buds from the cholla cactus, which live in the American Southwest.
Quite possibly the best thing to make with wild turkey drumsticks and wings, which can be really tough and stringy. Braise them slowly until the meat falls off the bone, then pull the meat, crisp it and serve it in tacos or burritos.
In this episode of Hunt Gather Talk, I talk with Mexican chef Patricio Wise about how real-deal Mexican cooking is different from American-style Mexican, and about how you can get started cooking it.
Chocolomo. I just love saying the name. It’s a Mexican stew made with beef or venison, and it is amazing. The flavor is so deep and rich you just want to keep eating it. The secret? Char. There’s a whole lotta blackening going on here, and the result is a revelation.
The moment I shot my first javelina, I knew I needed to make cochinita pibil. My instincts were not wrong. This is slow cooked, pulled meat (normally pork) marinated in citrus and achiote (annato) paste. Damn good on tortillas with pickled red onions.
Teal, cooked in a Mason jar? You bet. It’s a great method that works well not only with Southwest flavors. Great for parties, too.
Mole, pronounced “mole-ay,” is a set of masterful, rich and luxurious sauces from Mexico. There are seven great moles from Oaxaca in the south, and this is one of them. Mole chichilo is actually served with venison there, so I thought I’d recreate the recipe here for you. If you make it, you’re in for a treat.
Classic Oaxacan chiles rellenos, made with dove meat in the picadillo filling. This was so worth the effort! And you can do this recipe with pretty much any meat you have on hand.