RECIPE: Tacos de Chilorio

RECIPE: Tacos de Chilorio

Think carnitas, but spicy and luxurious. Chilorio is a braised pork from the Mexican state of Sinaloa. The garlic, chiles, and vinegar act as a preservative for the meat which is often served in open air markets, an alternative to refrigeration. The meat is slowly cooked until it falls from the bone and then fried in a chile adobo that packs a flavorful punch.

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RECIPE: Mole Negro Oaxaqueño

RECIPE: Mole Negro Oaxaqueño

When I think of sweet and savory, mole instantly comes to mind. The blend of aromatic spices, chiles and chocolate make for a rich melange of flavors that make your tongue dance through the centuries of Mexican cooking. Mole is hard to classify because depending on who you are speaking with, mole can be a sauce or a main entree.

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