Enchilada de Camote y Chorizo
This recipe is a variation of a potato and chorizo enchilada. This red sweet potato (camote) a substitute for potato has full bodied and a deep rich flavor profile.
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Thanksgiving – Turkey in Mole
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Cheesy Shrimp Taco
Most recent recipes
Mole Enchilada, Grilled Tomato, and Zucchini
The dark sauce of mole is balanced with grilled tomatoes and zucchini. It’s recipe number 1 in my exploration to find new ways to serve delicious rich mole in a ways it is not the dominant flavor.
Postre de Guayaba
A truly Mexican dessert because guava and pecans originate from Mexico. To make this dessert, hollow out guavas and fill with cajeta, Mexico’s unique syrup of sweetened goat’s milk. Top with pecan nuts – delicioso.
Salsa Verde Cruda
The bright lime-green color of Salsa Verde Cruda summons you to taste and savor this fresh and citrusy Mexican Salsa. No cooking required.
Torta Ahogada Appetizer
The torta ahogada (“drowned sandwich’) is part of the DNA of Mexican cuisine, primarily in the state of Jalisco. Here I present this sandwich as an appetizer. The richness and fat of succulent pork meat balances the acidity of the spicy salsa resulting in rocketing flavors.
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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