Charred Cauliflower and Red Chile Pesto
Caramelized cauliflower florets reinvents this slightly sulfurous vegetable into a mild and refreshing taste. I match it with a red chile pesto to create a unique appetizer.
Read More
Using Ground Red Chile for Sauce
Learn a quick way to make a good red chile sauce from ground chile, in contrast, to starting from whole dry pods then soaking and processing with a food mill.
Read More
Chilaquiles Rojos
Chilaquiles are crispy tortilla strips, topped with salsa and cheese. This version of chilaquiles are light, fresh, crunchy and colorful and is a recipe for Sunday brunch, breakfast, lunch, dinner and can be served as an appetizer.
Read More
Felite de Cuitlacoche
The identity of Mexico is reflected in this delicious and exotic dish of Cuitlacoche, also known as Huitlacoche from the Nahuatle language. Cuitlachoche is a fungus, analogous to mushroom, that grows on the ears of corn and it’s a product that was used in Aztec cuisine.
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”.
Connect with Me