Crab Tostadas
Consider this “No Cooking Tostada Recipe” for a summer meal or appetizer. I make this tostada with Lump Crab; a seafood of delicate and sweet taste.
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Tomato and Queso Fresco Salad
Queso fresco is a lighter, fresh cheese and a great complement to summer vegetables. In this recipe, thick slices of summer tomato, are sprinkled atop in a snow of queso fresco.
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Costillas de Res a la parrilla
Summer time is BBQ time. This recipe introduces a beef short rib cut commonly found in Mexican butcher shops. Apply a rub or marinate to tenderize and grill them in minutes.
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Camarones al Membrillo
Membrillo glazed shrimp kebobs. Membrillo (Quince) is the fruit the ancient Greeks dedicated to the Goddess of Venus as an offering and symbol of love and fertility. Eat membrillo.
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Mexican Roadside Grilled Chicken
Grilled chicken, pollo asado al carbon, is a flavorful and succulent universal favorite in Mexico and Latin America. Grilling the bird whole is the easiest and full proof way to grill a chicken; you can’t go wrong.
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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