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Carnitas
This simple recipe for making succulent morsels of carnitas requires nothing more than pork, salt, and water. Whereas braising usually calls for searing the meat before cooking slowly in liquid, this...
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Pork Shoulder Braised with Oranges – Puerco en Naranja
Pork Cooked in Orange Juice I’m always looking for flavor combinations I’ve never tried before. The less ingredients there are, the more appealing it is because tasting how the different components...
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Chicken in Red Sesame Seed Sauce
Ancho chiles, the most commonly used dried capsicum in Mexican cookery, give this thick and earthy dish its characteristic maroon color. The muted red hues of pipián rojo hides its complexity —...
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Homemade Corn Tortillas using Masa Harina
Chicago is home to several vibrant Latino neighborhoods, some predominantly of Mexican heritage. It follows that there is hardly any shortage of sources for Mexican ingredients. There are even several...
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Horchata de Melón – Melon Seed Drink
Horchata de melón, a refreshing drink splashed with lime juice, uses parts of the melon typically discarded in the North American kitchen. The netted cantaloupe rind, you’ll be relieved to hear, won’t...
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Pumpkin Seed Dip of the Mayans – Ha Sikil Pak
The recent slew of pumpkin and squash posts is not some sort of misguided attempt to turn my year-round tan into a peculiar shade of orange. It’s all about collecting the slippery seeds within for...
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Calabaza en Tacha – Candied Pumpkin and Guava
Calabaza en tacha is traditionally served during the Mexican Day of the Dead celebrations but it’s never a bad idea anytime fresh pumpkins are available. Lightly spiced and intensely sweet, it can be...
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Chicken Braised with Ancho Chiles
“Traditional” and “simple” rarely belong in the same breath when it comes to Mexican recipes, but if you can find ancho chiles, this braised chicken recipe makes great weeknight fare without being...
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