Relleno con Papa y Chorizo
Dry ancho chile peppers softened in water reveal a unique realm of earthy flavors. In this recipe anchos are filled with potato, Mexican chorizo, cheese and the ancho seeds of the pods are toasted and used in the sauce.
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Thanksgiving – Turkey in Mole
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Cheesy Shrimp Taco
Most recent recipes
Oyster Aguachile
A spritz of fresh lime, cucumber and serrano chile brings out the briny flavor that makes oyster such a delight with those who enjoy the taste of the fresh sea.
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”.
Avocado Bean Salad
Salad of tangy fresh vibrant flavors . Beans, red onion, avocado, a heaping tangle of fresh herbs, all dressed with just lemon juice and oil.
Arroz de Leche Torte
Arroz de Leche (Rice pudding) is one of many Mexican desserts prepared for the Christmas season. In this recipe lady finger pastries are used to create a layered dessert of Arroz de Leche and cream cheese filling. Yummy and easy.
About 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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