Oaxacan yellow mole with partridges, served in a pumpkin. What can be more autumnal than that? Mole, a rich sauce used over meats, fish and vegetables, comes in many colors.
tacos
Chicharron en Salsa Verde
Mexican chicharron en salsa verde is a simple stew usually served as a taco filling. Pork or duck cracklins stewed in a tomatillo-green chile sauce.
Venison Birria
How to make Jalisco-style birria. Birria is a hybrid braise and stew where the broth is as important as the meat, which is venison in this case.
Lobster Tacos
This is inspired by Baja California, where lobster is a common menu item. Steamed lobster with a spicy pico de gallo on corn tortillas.
Tacos Gobernador
Invented in the Mexican state of Sinaloa, tacos gobernador, “governor’s tacos,” are popular all over the Pacific coast of Mexico.
Tongue Tacos
A grilled tongue tacos recipe where you braise the tongues first, peel them, then grill them and chop before serving on tortillas.
Tacos de Cabeza
Tacos de cabeza is made with a pig’s head in some parts of Mexico. In this recipe, you barbecue the head, shred it and serve the meat on tacos.
Venison Fajitas
A Tex-Mex classic made with elk flank steak, lots of peppers and onions, and homemade flour tortillas.