notes from the mexican kitchen
Taco Tuesday/

Cochinita Pibil on the Grill: The Summer Recipe You’ve Been Waiting For

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To watch the unearthing of Yucatecan cochinita pibil is like watching a rustic sort of magic happen before you. The once-green banana leaves, now brittle from hours spent under the earth in rock-lined pits called pibes, are moved aside to reveal a steamy, aromatic treasure — little pigs marinated in brick-red achiote seasoning and sour […]

Taco Tuesday/

Chipotle Chicken Salad Tacos: Not Your Grandma’s Picnic Food

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There’s this Mexican tradition of turning just about any leftover into a taco filling, and today we’re going to honor that in a big, delicious way. Take chicken salad. No, not the boring old mayonnaise-and-celery version. This recipe evolves the summertime picnic classic into a fresh mix of grilled or roast chicken with creamy avocado, […]

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Frontera’s New Seasonal Menu is Mexican Magic

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Seasonal summer touches are all over the new seasonal menu at Frontera Grill, and so is the Mexican inspiration. There they are in our new guacamole, packed with juicy strawberries and tropical, floral  habanero chiles; and again in the charred green tomatillo “milpero” salsa that tops our Garbanzo Bean Tlacoyos, a common snack in the […]

Taco Tuesday/

Shrimp a la Mexicana: Speedy, Special & Spicy

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OK, I know that speed is typically of the essence for weeknight dinners — that’s basically the impetus for this whole #TacoTuesday thing — so here’s one of the quickest recipes I know that manages to deliver incredibly great flavor. I’m talking about shrimp a la mexicana, that classically spicy preparation of finely chopped green chiles, ripe […]

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These Mushroom Tacos with “Lazy-Ass” Salsa Aren’t Much Work

These grilled mushroom tacos are an unexpectedly delicious diversion from meat-centric, over-the-top fiesta food that typically arrives with summer barbecue season.) I’m thinking about the ribs and twice baked potatoes I’m making in a couple of weeks …) Now, before you click “delete,” let me tell you what we’re working with here. It’s anything but […]