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 More
Take advantage before summer is over and barbecue a flavorful and succulent Tri-tip roast; it’s a special cut of beef that’s very popular in the central coast of California. Delicious. (Previously posted September 2014)
Read More
Earthy lentils, aromatics, sweet potatoes, and leafy greens come together to present you with the easy lentil soup.
Read More
Borracho” (Drunken) indicates a dish is prepared with an alcoholic beverage. In this recipe, Mezcal permeates it’s smoky, nutty and herbaceous flavors deliciously onto chicken in this very easy to make recipe.
Read More
Put a FIZZ on a Rompope (Eggnog) cocktail and it brightens your day or evening.
Read More
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