These are the dishes that represent a place on a plate, they're those classics you just gotta try from Lebanese Lemonade to Portuguese Pineapple Cake, and, of course, our easy, healthy version of those recipes.
I don’t know about you guys but I had never heard of this pasta before. And it got me so excited because that’s exactly why I love travel — to discover new food so that I can get inspired to get back in my kitchen and make it myself!
Classic tortilla soup is like the chicken soup of Mexico in that it's comforting, healthy, and in that there are as many versions as there are abuelitas. What I know is that I love mine blended rather than soupy and topped with avocado, radishes, scallions, toasted chilies, and, of course, lots and lots of crisp tortilla strips.
On my last trip to Tijuana I stopped and tried every Aguachile I came across. On our second day, we started out at the Mariscos El Paisa street stand to get a taste of Sinaloan aguachile aka Aguachile Verde. I'm not the master coctolero that these guys were so by now means is this their exact recipe. But, I recreated my favorite parts of the dish to make this shrimp aguachile.
Spring soups are recipes that don't seem to get nearly enough love IMO. One that deserves all the attention is this Spring take on minestrone soup made with a parmesan broth, baby potatoes, loads of spring vegetables, and topped with a pistachio parsley gremolata.
February 2nd is a busy day: it's Groundhog Day, of course, but one holiday that flies under the radar a bit is La Chandeleur. This is a Catholic holiday that happens 40 days after Christmas and is celebrated in throughout the world and in places we work (it’s known as Dia De Candelaria in Mexico)...
One of our all-time favorite vegetarian Mexican recipes? Definitely rajas! This easy recipe is made with just a few ingredients -- charred poblano peppers, caramelized onions, Mexican oregano, and tart crema -- but it's a classic combo of charred, sweet, and spicy that we love about Mexican food.