At work, one of my colleagues asked me to develop a recipe using Xilli Chipotles Adobados. The resident Mexican at Food52, I knew exactly what to do. This recipe incorporates three chiles, all very distinct in flavor. You can sub in a wide variety of meats, like beef, pork butt, and lamb. Serve this with fresh tortillas and avocado slices.
Read MoreLearn how to cure your comal! The most important recommendation I give to those who are serious about taking their Mexican cuisine to the next level is to A: make your own damn tortillas and B: do it on clay instead of cast iron. Comales de barro need to be treated in order to prevent tortillas from sticking to the surface of the clay.
Read MoreThe molcajete and temolote or, the "Aztec blender," are traditionally carved out of volcanic basalt rock and is a three legged bowl. The texture of the salsas crushed by hand are thicker, meatier, and allow the maker to have precise control over how fine the ingredients should be smashed. Learn how to make Salsa de Molcajete today!
Read MoreTortillas are essential to authentic Mexican cuisine and they may seem simple, but mastering their texture and nuances has taken me years. Check the video out for a how-to!
Read MorePozole is a dish served all over Mexico and has many variations. My family makes this nearly every Holiday season and the hearty stew is sure to bring warmth back to a cold winter day.
Read MoreWhen 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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