Eggs with Pepita Sauce
This recipe highlights eggs with peptia sauce mounted on a roasted chile poblano that’s sprinkled with Jalisco ranch cotija cheese and garnished with slices of avocado.
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Thanksgiving – Turkey in Mole
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Cheesy Shrimp Taco
Most recent recipes
Oaxacan Relleno y Maiz
This Oaxacan chile relleno is filled with a picadillo that’s savory and sweet from raisins, olives, capers etc. Picadillo is chopped or shredded meat with stuff. Here it’s a relleno (filling) for ancho chile peppers served with homemade Grits.
Thin Cut Short Ribs with Pecans
Grilled Costillas de Res ( Flanken short ribs) are very popular in Mexico and a great BBQ item. In this recipe I take this rustic cut of meat and serve it fancy.
Quesadilla of Sweet Peppers
Sweet Peppers filling in melted cheese served in a tortilla makes a delicious and fun appetizer. The filling can also be served as a side dish.
Capirotada
Capirotada,a Mexican bread pudding of cinnamon syrup, fruits, nuts and cheese. It’s traditional in Mexican cuisine during the 40 days of lent. Previously published 2014.
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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