With a crispy tostada, smahsed avocado, marinated cabbage, pickled onions, and chipotle grilled shrimp, this recipe brings the flavor with not all that much work!
Up your Mexican food I.Q. with this guide to all things tortillas!
The end of summer is prime corn and chile season so we combine them in this Charred Poblano, Corn, and Pancetta Pizza.
The traditional frozen Italian dessert, semifreddo, gets a decidedly California twist thanks to the combination of avocado, lime, and strawberries!
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.
We like our cocktails with an edge: sometimes spicy and other times just a tinge bitter. You're probably noticed that we use Campari and Aperol A LOT when we want a hint of bitter so it was only a matter of time until we added it to our margaritas!
While in the United States the most popular tequila cocktail is undoubtedbly the margarita, south of the border it's this easier-to-make grapefruit soda-and-tequila cocktail known as the Paloma.
A simple recipe for the classic Mexican recipe of carne asada made with skirt steak, garlic, lime, orange juice, and tequila.
You probably know mole. And Oaxaca. But did you know that there are seven moles that come from Oaxaca? Here is everything you need to know to master mole for your next trip to Mexico:
Ever feel like you’re leaning in to the cliche of being an ugly American tourist when you travel to Mexico? Here are our telltale signs you should check before you hop on a flight!
Yup, we’d brave the border wait to Baja California just for the absurdly fresh seafood and a bottle of the local craft beer. And for the tostadas. And the salsas. Truth is, we travel to eat and these are the dishes we can’t wait to eat on our next trip south to Mexico.
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.
