How To: Empanadas

There’s nothing like a visual ‘how to’ to learn something new.

Watch this quick demon on folding an empanda, and finishing with a rope edge, or un repulge.

Empanadas de Cerveza – Beer Dough Empanadas

Grabbing a round aluminum tray, a pair of tongs and carefully selecting from the sugar topped, soft and flaky pastries on display is one of the great joys of visiting a Mexican pastry shop. Picking an empanada, thinking it is filled with pineapple, only to later realize it is pumpkin or apple, is one of…

Ate de Membrillo – Quince Marmalade

Quince may be the ugly duckling of tree fruit in the United States. Wait, no. That is too gentle. Quince is the freckled, red-headed step child of tree fruit in the United States. There’s nothing else you can call a fruit that receives a response of ‘what is that?’ when asking for it an orchard…

Chileatole con Calabaza – Corn Porridge with Acorn Squash and Chile

Atoles are likely not for everyone. There is something strange about drinking corn dough, flavored with chocolate, coffee or fruits, and sweetened with piloncillo or brown sugar. Even having grown up with them, the strong corn flavor can be an acquired taste. Though they are mostly sweet in nature, the chileatole is the savory, and…

Agua de Jamaica and Hibiscus Syrup

Hot hibiscus beverages are one of those things I can’t accept. Hibiscus has a sharp tart flavor which is wonderful cold, but warm, it feels like a molten acid wash exposing a fresh layer to my insides. I exaggerate, as usual, but this weightless flower contains a strong tart flavor. Only a small amount is needed to…

Corn Tamales

Tamales in my family, are always what can be only be referred to as ‘bien dados,’ a phrase with no literal translation but that can only mean large, chunky, well proportioned, will not leave you hungry. If you have to eat more than two or three of these tamales, they are decidedly not bien dados. Making…

Mexican Grilled Corn, Hold the Mayo

Mexican food is undeniably popular in the United States, yet this popularity irks me on occasion, brings a twitch to my eye and makes me wish it was perhaps just a little less popular. Why? Because unfortunately it is often the simplest of foods which are the most popular. Street tacos no bigger than two…

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…

Mexican Raw Fish: Ceviche and Aguachile

‘So what is ceviche to you?’ The question, via text message from a good friend, even better chef and fellow food thinker, set off a firestorm of messages. ‘Is aguachile a thing?’ These are the kinds of days good Mexican seafood are made of. Ceviche is the much better known dish of the two, and…