notes from the mexican kitchen
Mexican Weekend/

Picnic-Perfect Napa Cabbage Salad Tacos


Typically, I like to populate our Mexican Weekend feature with recipes requiring just a little extra effort, like, say, grill-roasted ancho pork shoulder, seared scallops in tomatillo-olive sauce or red chile short rib soup. But we’re throwing that formula out the window this weekend. This weekend, it’s all about simplicity. We’ll find it in this unexpected, […]


XOCO Summer is Coming!

Winter may be coming to Westeros, but it’s summer here in Chicago!  The city’s new elevated park The 606 opens this weekend, we have tomato plants growing on the Xoco roof and the Bayless Garden is producing beautiful herbs and greens. We are #tortally excited to bring you a combo of savory, umami-packed Creekstone beef […]


Rick to Demo ‘More Mexican Everyday’ at Printer’s Row Lit Fest

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Each year, the Chicago Tribune’s “Printers Row Lit Fest” takes over a portion of Downtown and fills it with celebrated authors and the fans who appreciate them. We are once again proud to be part of the festivities. Rick’s demo takes place 12:45-1:15 p.m. Saturday at the Good Eating Stage, where he will prepare a […]

Mexican Weekend/

Ease into Summer with an Approachable, Adaptable Yellow Mole


We all know that making mole can be an all-day (or even all-weekend) affair. This isn’t that mole.  No, this Oaxacan yellow mole is the everyday sort, one that can be served with a lot of stuff—I’m thinking vegetables or chicken—you may already have in your pantry and fridge. What’s more, it’s infinitely adaptable. For example, I’ve swapped out the traditional hoja […]