VIDEO: Tortilla 101
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Tortillas are essential to authentic Mexican cuisine and they may seem simple, but mastering their texture and nuances has taken me years. Check the video out for a how-to!
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RECIPE: Tacos de Pollo Adobado
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An adobo in Mexico consists of a couple staples with variations: chiles, garlic, spices. It can be used as a cooking liquid for braising, a marinade or a sauce over enchiladas. This adobo has three chiles, vinegar, and spices and can be applied to any meat you'd like.
Read MoreRECIPE: Carne con Chile Verde
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This recipe hails from the Northern States of Mexico - the cuisine here is simple, quite representative of the ingredients growing in the desert highlands. Chiles are technically fruits and the dance of spice and sweet in this dish make the chiles the star of the show.
Read MoreRECIPE: Cochinita Pibil Tacos
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Cochinita Pibil is an exquisite dish from the Yucatan Peninsula, a region whose cuisine is so different from the rest of the country, it deserves its own category. Cochinita means a suckling pig in Spanish and Pibilis Mayan for cooked underground. This underground cooking method is one of the oldest forms of roasting meat safely and every culinary tradition has some form it. I'm not sure what the legality of digging a pit and cooking a pig underground in New York City is, but I don't want to run the risk, so this recipe is for an oven. This is a great recipe for staying home on Sundays, letting the meat slowly render out its flavor.
Read MoreRECIPE: Puerco en Chile Colorado
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This family recipe hails from the northern states of Mexico (Chihuaha, Coahuila, Durango) and is often seen on many restaurant menus in the US. The cuisine of The North is much like the climate where the ingredients come from - sparse and simple.
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