[Photograph: Blake Royer] After Nick praised Rick Bayless so thoroughly yesterday as the most reliable authority on Mexican cuisine, I hungrily went straight to my copy of Mexican Everyday in search of a recipe for dinner. It is his...
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In the Crisper Featured Veg: Tomatillos Flavor affinities: Lime, cilantro, tomatoes, green chilies, onion, garlic Prepare: Remove husk, wash well Cook: Dice and eat raw, simmer, roast The first time our CSA delivered tomatillos a few years ago I...
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Chilaquiles are, hands down, my favorite Mexican breakfast dish. Fried corn tortillas soaked in red or green salsa, topped with some cheese and, sometimes, a fried egg, braised chicken, or pork—what's not to love? Chilaquiles are breakfast nachos! This recipe...
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With the amount of Mexican and Tex-Mex dishes I've served up here, it should come as no surprise that Cinco de Mayo is probably my favorite cooking holiday. I start trying out party menu items weeks in advance, taking...
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It's funny how a missing ingredient can lead to a whole new dinner. The original idea was to remake the poblano tacos I had so loved from last summer. It's a relatively easy recipe, but I was missing something,...
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Tomatillos. Photograph from Polkaroo on Flickr It was a proud day when I found out that salsa didn't have to involve fresh tomatoes, onions, garlic, and lime. Though these preparations are unbelievably tasty, they take a long time. Between...
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The moment I laid eyes on this very new recipe from Gourmet (and its gorgeous accompanying photo), I knew it would be mine—and that it would be good. Skirt steak is one of my favorite cuts of meat, and...
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Our Acapulco-born babysitter, Leo, makes some of my favorite things to eat. At Christmas she makes turkey in a dark mole with toasted sesame seeds. In winter, she makes great enchiladas with soft, never-fried tortillas and a braised beef filling...
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