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…

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…