Blistered Tomato Garlic Salsa
This Garlic Cherry Tomato Salsa is so easy and it is delicious with fish, meat, poultry, tacos,or topped on a crostini. It’s impressively beautiful in taste and sight.
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Osso Buco a la Mexicana
Tomatillo, chile, corn, cilantro, and cotija cheese. How much more Mexican can this pork Osso Buco get? The mild salsa verde that’s served over the pork is anyones favorite.
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Pato en Salsa de Mandarinas
Seared duck breast marinated in achiote and served over a mandarine-sauce with a touch of chile pequín. A recipe from Quinta Roo, Mexico, likely adapted from the classic French recipe of “Magret de Canard a L’orange”.
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Shrimp Enchilada in Creamy Papaya and Habanero Sauce
The mild flavor of shrimp blends well with creamy sauces; here I prepare shrimp with papaya fruit sauce and a slight kick of habanero chile.
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Chipotle BBQ Ribs (Updated for Oven Prep)
It’s tough to breakout the grill if it’s snowing or raining so I have updated this recipe for preparing BBQ ribs in the oven. My grandson, Evan, loves these ribs saying – “ One more bite of these and I’ll be in Rib Heaven”.
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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