A No Tajín Home: Seasoned Chile Flake

I’ll put chile powder on almost anything, but not just any chile powder. Store bought Tajín? Never. Nothing technically wrong with it, but also not the greatest. This recipe is based on a seasoned chile flake I bought at a spice shop some time ago in Magdalena de Kino, Sonora. The puya chile used in…

Paletas de Agua de Coco y Limón

If there is one flavor I instantly think of when I think of my childhood it is the bright tartness of lemons (limes to you), with a hint of sweetness poking through a salty, smoky, spicy layer. My childhood had complicated and yet extremely simple tastes. Watermelon with salt and chile. Lemon if you want…

Costillas de Res con Chile y Jamaica – Short Ribs with Chile and Hibiscus

Hibiscus flowers are not used only for beverages in Mexico, also being eaten in savory crunchy tacos, mixed with potatoes, chiles and occasionally cheese. Using the flowers in this way isn’t surprising at all once the very meaty texture of the rehydrated flower is experienced. This recipe takes advantage of the leftover flowers from a…