Sopa de Fideo
This classic Mexican noodle soup recipe is always a winner with kids and grown-ups. Serve me this soup and it conveys memories of my mother and home in the old days.
Read More
Chilaquiles Verde Verde
“Verde Verde” is not a typo, it’s my version of Chilaquiles Verdes. I augmented the traditional recipe with spinach and roasted pumpkin seeds to get more flavor and color.
Read More
Shrimp and Chile Poblano Empanadas
Empanadas (turnovers) filled with shrimp, green chile and cheese make a delicious entree or appetizer. Save time by using puff pastry, though you could use any pastry recipe of your choice.
Read More
Turkey Roulade with Corn/Squash/Mole
The combination of corn, squash, mole and turkey is a flavor so rich and insatiable you just have to experience it. I made the dish of turkey thighs butterflied and filled with a corn/squash masa stuffing.
Read More
Sopa de Calabaza
A Thanksgiving dinner starter recipe. Rich and creamy butternut squash soup perfect for the fall.
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