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 More
Mole Enchilada, Grilled Tomato, and Zucchini
The dark sauce of mole is balanced with grilled tomatoes and zucchini. It’s recipe number 1 in my exploration to find new ways to serve delicious rich mole in a ways it is not the dominant flavor.
Read More
Vegan Tacos
Mesoamerican civilizations mostly relied on vegan nourishment. Chef Wendy Centeno, Latina Chef, reminds us of this with her focus on Mexican vegan cuisine. She provided this great recipe for vegan tacos. Deliciosos.
Read More
Carne Asada, Not just for Tacos
Skirt and Flap steak are cuts of meat with lots of flavor but not as tender as more expensive cuts of beef steak. A little help from a marinade and you have an affordable family steak dinner.
Read More
Sopa de Pescado Ahumado con Frijoles Peruanos
The flavors in this smoked fish chowder makes you think it’s bacon in the soup. Smoked fish boosts flavor and thats what you get in this recipe.
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”.
Connect with Me