notes from the mexican kitchen
Farmers Market Mexican/

Farmers Market Mexican is Back Again

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Even as the long summer days begin to wane,  our local farmers markets remain wonderfully filled with amazing produce. What to do with that beautiful bounty? If you’re unsure, let Rick guide the way with our next installments of Farmers Market Mexican. This time around, we’re away from the Frontera test kitchen and in Rick’s backyard, […]

Mexican Weekend/

Greens, Beans and Hugs From Your Mexican Abuelita

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This edition of Mexican Weekend isn’t about celebration food. It’s about old-fashioned food. Comfort food. Peasant food, some might be tempted to call it. I’m talking about tried-and-true greens and beans and making them amazingly satisfying with a red chile sauce made from the bright, earthy flavors of dried guajillo chiles and garlic. Spoon the mixture […]

FRONTERA NOW/

A Sad Day in Mexico

In Mexico yesterday turned out to be a very sad day–some would say a day of immeasurable cruelty. A judge overturned the 2013 ban on growing GMO corn, in the country that gave us corn, that offers us more corn diversity than anywhere on the planet. What do we have to look forward to now? […]

Mexican Weekend/

This Skillet Dessert Recipe Really is a Piece of Cake

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If you’re anything like me, you don’t want to keep rich desserts sitting on the kitchen counter. (I just eat them, one little bite at a time until there’s nothing left!) But this simple upside-down cake is a different story altogether. It’s made with muffin batter and height-of-season peaches perfumed with lime zest , and […]

Mexican Weekend/

Let’s Make Beer-Can Chicken (Yes, Really)

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Sneer if you want, but beer can chicken is really just great way of roasting a bird. (See, the can becomes the support over which you slide the cavity of the chicken so it can roast upright — ideal for even roasting.) We’re going to liven up the recipe with a glaze for the chicken that […]