Last October I began writing for the Arizona Republic, another one of those things I do but then I don’t tell people about because I’m busy doing the things not talking about the things I do.
Full articles are behind a paywall, but listen, support your local journalists, please.
Read the stories here:
This Sonoran chef hated making menudo. Then she discovered a better way to cook tripe.
I guarded this ‘secret’ recipe for Sonoran chorizo for a decade. It’s time to share it.
Burrito myths, legends and how to make classic Sonoran burros de machaca.
This Sonoran empanada recipe is a celebration of Mexican seafood. Here’s how to make it.
Cucumbers and limes 
So happy to find this in my mailbox! Looks like you’re very busy-hope happy as well! Sent from my iPad
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