Poblanos in Oaxaca Beef
Got leftover roast beef or pot roast? This recipe will revive your leftover beef with layers of magical culinary flavors of Oaxaca, Mexico.
Read MoreGot leftover roast beef or pot roast? This recipe will revive your leftover beef with layers of magical culinary flavors of Oaxaca, Mexico.
Read MoreThe bright lime-green color of Salsa Verde Cruda summons you to taste and savor this fresh and citrusy Mexican Salsa. No cooking required.
Read MoreAugust is New Mexico’s Hatch Chile time. Here is a simple recipe for enjoying this delicious glossy and buttery green chile unique to the Rio Grande Valley. Now available at most super markets.
Read MoreSalsa verde is a simple citrusy slightly sweet and tart universal sauce good for many uses. In this recipe I serve potatoes in salsa verde.
Read MoreHere’s an appetizer recipe adapted from a Nexflix episode of “Chef’s Table”. It’s Mole, a culinary showcase of Mexican cuisine. The uniqueness of this dish is how Chef Enrique Olvera serves mole at his restaurant, Pujol, in Mexico City.
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