When it comes to team frozen margarita versus team rocks margarita, we pledge our allegiance to the margarita on the rocks flag. But if we were going to change our allegiance, this Papaya Mango Frozen Margarita just might do it.
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.
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.
Baja California, I've got a thing for you. We've hung out a fair amount and made some good memories. Like that time I had beginners luck and caught a marlin within 1 hour of setting sail? Or that time I off-roaded for 45 minutes all in the name of a meal and then came across Flora Farms? That's where I first came across the idea of a Carrot Margarita: like a pressed juice gone rogue and totally worth every bit of effort.
We did it — we cracked the code. True it was years ago but I still do a little victory dance everytime I think about it. Back when I moved to San Francisco and in the very first days of my life as a recipe tester, my then-boss was obsessed with figuring out how to make the Roasted Tomato Salsa from his favorite taqueria, Papalote.
I've had my car since I was 16, so there are some awesome artifacts that pop up every once in a while. Things I've found most recently include: a Hello Kitty mechanical pencil, a 90s-era scrunchie, that Bob Marley album I had on repeat in high school, lots of change, an old Tortilla chip that I s...
I'd like to think that with age comes a little bit of wisdom -- I really would like to believe that. But then there's the fact I will go to sleep with my makeup on and then act like I have no idea why my face breaks out. Or abandon my plant unattended for days and wonder why it looks pallid (or w...
This recipe is a sort of hybridized food souvenir. The nut milk is inspired by G&B Coffee in LA, who uses a similar milk to make their now legendary Almond Latte. Soon after, I was at Gracias Madre and had their Spiked Horchata cocktail made with mezcal and plenty of spice. Convinced that the sum would be even more incredible than the parts, I began tinkered until I came up with this Spiked Almond Hochata Latte cocktail.
The first time I tasted a churro, I was in Los Angeles with a friend and we stopped at a street cart selling Mexican food. The churros were amazing: sweet and sticky, crunchy outside and chewy inside. I had two orders and I made my friend take me to the same cart every day for the rest of my time...
On a rainy day down in San Antonio and I tucked into the bustling Rosario's restaurant in search of lunch. Though everyone kept talking up the puffy tacos, I couldn't resist the sound of the toasted, melty Tacos Norteños. There are much more authentic versions of Tacos Norteños out there and these don't bear any resemblance to them, but, whatever you call them, these are delicious.
These Baby Potato Bites with Chorizo are by no means diet food but I like keeping them small so you can eat a lot without having to commit to any one thing (perfect for a tailgate or a potluck). Though, let's be real, most of the time, I sit in front of a tray of these guys and swipe them through...
We could all use a little more Mexico in our lives. Its bold colors, warm hospitality, and lilting breezes, and the food — let’s not forget about the comforting complexity that is Mexican food. So, I took a vacation with my family down in Los Cabos, Mexico. Though I’d like to say I ate healthy, I more or less acted like a sloth. But if I were being healthy? I would have eaten something like this salad — all the flavors of Mexico toasted and roasted and tossed together but a far cry from a chain-restaurant tostada.
All you have to do is meet Delilah Snell and you’ll likely be as convinced of her awesomeness as I am. When we met, it was quite clear Delilah and I were equally food obsessed and we quickly became close enough that she was willing to share the recipe for these Mexican-style pickled carrots.