This a rich and hearty black bean and mole recipe perfect for the fall and winter season. It’s easy to make because you can find store bought authentic moles readily available in Mexican supermarkets or internet online stores.
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August / September is New Mexico Hatch roasting time. So get ready, again, and cook up some green chile. This time I’m making Pork Chile Verde with potato.
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Pápalo is one of hundreds of edible plants botanically identified and known to be part of the pre-hispanic mesoamerican diet and medicine. You may substitute spinach for this taco.
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This recipe braises rabbit in a pasilla pepper and herb sauce. This simple sauce matches deliciously with chicken, beef and pork.
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Summer corn is here and this recipe makes a great light summer vegan meal. The recipe is a mestizo pozole prepared with fresh kernels of corn.
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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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