Look, we're all for authenticity but sometimes ease beats it out. And yet we don't think laziness should get in the way of deliciousness. So we've compromised with this posole recipe – it's all the deep rich flavors classic to a posole, but with the brightness of tomatillos, and topped with all your super fixins.
When it comes to margaritas, I like them on the rocks and Cadillacs, because it's the luxury car of margaritas and the addition of premium orange liqueur makes all the difference to me. But this cocktail is inspired by a road trip I took from Los Angeles to Austin, made with guava juice and a splash of soda for a Guava Cadillac of sorts.
Sure, we could go forever and a day jazzing up our guacamole (adding in charred corn! fresh goat cheese! tons of herbs! mango!) but most of the time we keep it super simple. Like a well-executed margarita, we believe good guacamole doesn't really need anything more than really good quality avos, ...
There's a liquor store in Baja California that might just have the best Mexican liquor selection I've ever seen. I'd tell you where it is but I've been sworn to secrecy by the friend who first showed me the place. What I can tell you is I make sure to buy my 1L worth of alcohol and I bring back a...
Look, tortilla soup is like chicken soup in that there are as many versions as there are abuelitas. What I know is that I love mine blended rather than soupy -- even if it makes some of my traditionalist friends crinkle their nose in disapproval -- and I like to mix it up, garnishing with avocado, radishes, scallions, and, of course, lots and lots of crisp tortilla strips.
On a taco-eating trip to Baja California, I became completely obsesed with the tostadas at La Guerrerense. And every tostada was even better when topped with their salsa; it's a toasted garlic and peanut salsa that was hot, smoky, crunchy — pretty much it was instant love. Since then, I reverse engineered that salsa and put it on everything from grilled chicken to seafood and, most recently, these squash tacos.
This weekend Zucchini Rajas Salmon Tacos is where it's at. This a perfect recipe in that they're super easy to make but elegant enough to be from a restaurant. Which is likely because these Zucchini Rajas Salmon Tacos are highly inspired by the Sopa de Crema dish at Taco Maria restaurant. The recipe reflects the restaurant because Taco Maria is pretty unassuming when you first walk in but a few bites and it'll knock your calcetines off (see what I did there?).
I’ve been obsessed with all things verde lately, ever since returning from my trip to Baja California, be it salsa verde or Aguachile Verde. So, naturally, when I created a twist on a Bloody Mary for my fellow Californians at Hangar 1 Vodka, I went verde and made this Tomatillo Bloody Mary Cocktail.