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RECIPE: Tacos de Chilorio
Think carnitas, but spicy and luxurious. Chilorio is a braised pork from the Mexican state of Sinaloa. The garlic, chiles, and vinegar act as a preservative for the meat which is often served in open air markets, an alternative to refrigeration. The meat is slowly cooked until it falls from the bone and then fried in a chile adobo that packs a flavorful punch.
MEZCAL REVIEW: Banhez Mezcal Artesenal
This is my favorite ensamble mezcal for the price. Banhez' melange of 90% espadin (Angustofolia) and 10% barril (Karwinski) agaves give a unique profile to the alcohol. A collective group of 20 families from the town of San Miguel Ejutla in the central valley of Oaxaca collaborate on this special distillation.
VIDEO: Salsa de Molcajete 101
The molcajete and temolote or, the "Aztec blender," are traditionally carved out of volcanic basalt rock and is a three legged bowl. The texture of the salsas crushed by hand are thicker, meatier, and allow the maker to have precise control over how fine the ingredients should be smashed. Learn how to make Salsa de Molcajete today!
RECIPE: Paloma Cocktail
Pink. Salty. Sweet. This is the perfect cocktail and is as common as the Margarita in Mexico. This recipe will inspire your guest's palates and grapefruits are in season - so get squeezing!
VIDEO: Tortilla 101
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!
RECIPE: Pozole
Pozole is a dish served all over Mexico and has many variations. My family makes this nearly every Holiday season and the hearty stew is sure to bring warmth back to a cold winter day.