This recipe hails from the Northern States of Mexico - the cuisine here is simple, quite representative of the ingredients growing in the desert highlands. Chiles are technically fruits and the dance of spice and sweet in this dish make the chiles the star of the show.
Read MoreCochinita Pibil is an exquisite dish from the Yucatan Peninsula, a region whose cuisine is so different from the rest of the country, it deserves its own category. Cochinita means a suckling pig in Spanish and Pibilis Mayan for cooked underground. This underground cooking method is one of the oldest forms of roasting meat safely and every culinary tradition has some form it. I'm not sure what the legality of digging a pit and cooking a pig underground in New York City is, but I don't want to run the risk, so this recipe is for an oven. This is a great recipe for staying home on Sundays, letting the meat slowly render out its flavor.
Read MoreAsia had rice. Europe had wheat. And The Americas had maiz - CORN. In Mexico there are over 59 native varieties of maiz and the differences in flavor, texture, color run the gamut.
Read MoreA Michelada is like a Bloody Mary - minus the hard liquor. A beertail, if you will.
And the best part of a Michelada is that you can write the recipe - I'll just lay the base.
Read MoreThis family recipe hails from the northern states of Mexico (Chihuaha, Coahuila, Durango) and is often seen on many restaurant menus in the US. The cuisine of The North is much like the climate where the ingredients come from - sparse and simple.
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