Costillas de Res a la parrilla
Summer time is BBQ time. This recipe introduces a beef short rib cut commonly found in Mexican butcher shops. Apply a rub or marinate to tenderize and grill them in minutes.
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Lengua & Andouille Gumbo
Cocina California adapts the classic New Orleans gumbo with south of the border flavors.
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Chorizo & Eggs a la California
Classic chorizo and eggs breakfast recipe, refashioned from a singular and robust flavor to an expanded palette of artful and fresh flavors for this traditional dish.
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Felite de Cuitlacoche
The identity of Mexico is reflected in this delicious and exotic dish of Cuitlacoche, also known as Huitlacoche from the Nahuatle language. Cuitlachoche is a fungus, analogous to mushroom, that grows on the ears of corn and it’s a product that was used in Aztec cuisine.
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Empanada Mallorquina a la Mexicana
This classic Iberian meat empanada recipe is adapted to create a delicious Mexican style Mallorcan empanada that is visually appealing as it is appetizing. It’s made with Mexican chorizo and beef.
Read MoreAbout Hank
Have you noticed how the greens, yellows, and reds of native Mexican foods like tomatillos, squash and chile are so in-synch to Mexican art and architecture? My clattering in the kitchen creating Mexican food is an innate experience in identity (Identidad) to Mexico’s culture and rituals.
I get really excited and zoned-out mixing and matching textures, colors, flavors, aromas and anticipating an outcome that will turn out to be magical and shouts out - “cocina Identidad”.
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