notes from the mexican kitchen
Mexican Weekend/

Confession: I Don’t Like Celery, But These Celery Root Pancakes are Actually Delicious

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The first time I made these, it was for one of those “chef challenge” competitions: come up with a dish featuring celery root, something you can complete in 15 minutes using only 6 ingredients.  First, you have to understand that I don’t really like celery root (or celery, for that matter).  But I really like […]

Mexican Weekend/

Slow Cooker Simplicity

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Twenty-five years ago, the first time I spent any appreciable time in Puebla, I fell in love with crusty submarine-like tortas filled with spicy, chipotle-smoky shredded pork layered with the local fresh cheese and intensely flavored avocados. The same crowd-pleasing filling is welcome in soft tacos, too, as you might imagine. Or just served on […]

Lookbook/

XOCO: Dynamic Duo

The days are getting longer and the Xoco chefs have crafted a menu inspired by dynamic duos! Chef Wil has made a dream come true for many torta fans… this month we are serving our first Pambazo-style torta!  Telera bread is dipped into guajillo-arbol chile sauce and griddled crispy for this DF street food staple. […]

Mexican Weekend/

San Valentín with Love and a Little Spice

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Staying in for Valentine’s Day?  Well, I’ve got a simple, savory suggestion that’s guaranteed to knock the socks off that someone special.  (Take that however you want.) First, it’s quick-cooking, golden-seared scallops.  I like sea scallops from the East Coast (we use those amazing Viking Village scallops at Frontera and Topolobampo) or the ones from […]

FRONTERA NOW/

Give the Gift of Xoco

Xoco is celebrating Valentine’s Day by offering a limited edition Xoco gift set: Xoco’s & Askinosie’s bean-to-bar chocolate Xoco’s bean-to-cup hot chocolate mix Xoco’s homemade bacon popcorn with Nichols Farm popcorn, salted caramel, smoky  bacon, ancho chile Frontera Foods’ limited edition Aztec Chocolate Sauce with a hint of chile and bourbon vanilla  This gift wrapped box […]