Grilled chicken, pollo asado al carbon, is a flavorful and succulent universal favorite in Mexico and Latin America. Grilling the bird whole is the easiest and full proof way to grill a chicken; you can’t go wrong.
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Borracho” (Drunken) indicates a dish is prepared with an alcoholic beverage. In this recipe, Mezcal permeates it’s smoky, nutty and herbaceous flavors deliciously onto chicken in this very easy to make recipe.
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Baked rice is a great accompaniment to your special meal in the December Holiday season. I’ve been surprised to receive compliments for this very simple rice recipe.
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Previously Published. This classic Mexican street corn recipe is transformed from an antojito (snack) to a complete meal. It’s a beautiful, colorful and aromatic dish for your summer barbecue events.
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This Oaxacan chile relleno is filled with a picadillo that’s savory and sweet from raisins, olives, capers etc. Picadillo is chopped or shredded meat with stuff. Here it’s a relleno (filling) for ancho chile peppers served with homemade Grits.
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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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