On Food & Culture
Chipotle salsa with rosemary takes the best aromas of homemade chipotles en adobo (recipe in previous post) and creates a bright, herbal salsa that tastes as smooth as silk and picante as Mexican salsa should be. You can use canned chipotles for this recipe if […]
Molcajete salsa ranchera is truly a cornerstone of Mexican gastronomy. This roasted salsa ranchera version has an earthy, smoky taste that makes it perfect for spring cookouts, accompanying roasted vegetables, meats and fish. There are also boiled and fried versions, and of course, the original fresh […]
Turnip and Poblano Rajas is a casserole dish that’s great for a party buffet or for the everyday family meal. Nabo, turnip, was served often at our kitchen table, we always had lots of vegetables. The rajas we ate most often were either the anaheim […]
These red chilaquiles are made with the traditional salsa ranchera, so the flavor is bright and fresh. The origin of chilaquiles is surrounded by lore and legend some placing it in ancient Mesoamerican traditions, others giving credit to a convent (nunneries come up often in […]
Roasted red bell pepper with anchovies is a delicious appetizer, one of my favorite dishes. I discovered it when I was living in Manhattan, working as a TV producer at CBS news. It was a common appetizer in many Italian-inspired cafes that stay open ’til […]
Molletes de frijol y queso are Mexican open-faced sandwiches that are baked, then topped with the brilliant taste of fresh tomato, onion and serrano chiles. They are made with Mexican bolillos which are French-style crusty rolls, about 6 inches long, and shaped in the form […]
I make chile ancho meatballs in the opening kitchen scene of the award-winning documentary film, “Truly Texas Mexican.” The documentry was screened as “Official Selection” at the Sonoma International Film Festival and the festival asked me to make this cooking video, which screened alongside the […]
Greet springtime with bite-size chipotle cherry tomatoes. Pop ’em into your mouth for a blast of bright flavor: tart, smoky herbal. Thesy make great appetizers as well as additions to dishes of grilled vegetables and meats. Chipotles are ripened jalapeños that have been dried and […]
Salsa ranchera is truly a cornerstone of Mexican gastronomy. This roasted salsa ranchera version has an earthy, smoky taste that makes it perfect for spring cookouts, accompanying roasted vegetables, meats and fish. There are also boiled and fried versions, and of course, the original fresh salsa […]
Make your own chipotles en adobo with this delicious combination of herbs and spices. Sometimes you have to use the canned versions, I know, but at least once savor this natural, amazing Mexican creation. My recipe makes about 20 chiles in a sauce so delicious […]