Papa Fondant con Mole Negro
Intersect Mexican and French cuisine and create an elegant dinner starter or side dish. It’s made from the humble potato and fused with Oaxaca traditional mole negro.
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Sopes de Camarón
Sopes are like tortillas that are thicker and have a border around the edges then filled with toppings of your choice. It’s like an edible plate made from corn flour (masa).
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Chipotle BBQ Ribs (Updated for Oven Prep)
It’s tough to breakout the grill if it’s snowing or raining so I have updated this recipe for preparing BBQ ribs in the oven. My grandson, Evan, loves these ribs saying – “ One more bite of these and I’ll be in Rib Heaven”.
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Christmas Tamal Time
Christmas time is “tamal-time” at home. These poblano chiles, cheese and corn tamales are a favorite of mine and can be made as a vegan tamal should you choose. Make them as appetizers, lunch or dinner entree.
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Enchilada de Camote y Chorizo
This recipe is a variation of a potato and chorizo enchilada. This red sweet potato (camote) a substitute for potato has full bodied and a deep rich flavor profile.
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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