How To: Cold Brew Café de Olla

Despite the continuing love for all things coffee and Mexican food in current food trends, café de olla, or clay pot coffee, has failed to take hold in the American food consciousness, even with Epicurious, and Bon Appétit (and myself) publishing recipes for this lightly sweetened and spiced coffee, it seems Starbucks won’t be shilling overpriced café de olla…

Anatomy of a Sonoran Dog: Hermosillo

I begrudgingly gave up on referring to these loaded hot dogs as ‘Hermosillo Dogs,’ as their legitimate name should be, hailing from the same hot desert city I come from, Hermosillo, capital of the northern Mexican state of Sonora, although my stubbornness was this time for good reason. There’s approximately five city based styles of hot dogs…

How To: Eat a Tostada Without Breaking It

The tostada, I am convinced, is the red-headed step-child of Mexican food in the U.S. I say this with an apology to the red-headed step-children of the world and an apology to the tostada itself for being so unloved. The only reason I can see for the unpopularity of the tostada is the very slightly…

How To: Perfect Roasted Beets

Working in a commercial kitchen, one gets used to witnessing atrocities performed against vegetables. It’s a combination of carelessness, always being short on time with too much to do, lack of respect for the product, or simply not knowing any better. It never gets any easier to watch asparagus or green beans get blanched into gray…

How To: Mango Flower

Any trip I’ve taken back to Mexico is inevitably filled with a large amount of fresh fruit, purchased already expertly cut, occasionally seasoned with chile and salt, and always flavorful and beautifully ripe. While a cup full of thick spears of ripe mango is a lot easier to consume while moving through the streets, the appeal…