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.
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 MoreThis recipe is special and it is not mine - this is the recipe of Noah Small, the beverage director at Empellon, NYC. It is simple and it puts a whopping 2 ounces of mezcal forward in the recipe. The marriage of the agave nectar with the espadin is simply brilliant because the flavor bases are the same.
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.
Read MoreAn adobo in Mexico consists of a couple staples with variations: chiles, garlic, spices. It can be used as a cooking liquid for braising, a marinade or a sauce over enchiladas. This adobo has three chiles, vinegar, and spices and can be applied to any meat you'd like.
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