Elote Asado
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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Chuletas de Cerdo al Chile Cascabel
Shake, rattle and cook with Cascabel peppers. When you shake them the seeds rattle. These dried peppers are less common, so I’m cooking with them for the first time with this delicious recipe.
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Oaxacan Relleno y Maiz
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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Thin Cut Short Ribs with Pecans
Grilled Costillas de Res ( Flanken short ribs) are very popular in Mexico and a great BBQ item. In this recipe I take this rustic cut of meat and serve it fancy.
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Vegan Chile Relleno
Republishing this recipe because it’s pertinent for the Lenten season. A flavorsome vegan chile relleno recipe made with roasted chile poblano layered with black beans, mushrooms, and roasted corn.
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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