notes from the mexican kitchen
Mexican Weekend/

This Is What to Do with That Farmers’ Market Fruit


OK, OK, while it’s true that I’m prone to occasional hyperbole, this espuma really is one of the most delicious concoctions on the planet. Owing its origins to Italian zabaglione (or French sabayon), this espuma uses tequila and lime to replace wine as you whisk egg yolks and sugar to a luscious froth over simmering […]

Mexican Weekend/

The Pork Carnitas Recipe You’ll Treasure Forever


When it comes to carnitas, let’s assume you don’t have the time or energy to heat a huge cauldron of pork lard and cook a cut-up pig. Instead, you might head to a restaurant that’s known for carnitas and buy some to bring home. But this near-effortless version of the classic Mexican preparation allows you to […]


ModMex Tickets are On Sale Now!


As a kickoff for the uber-successful Chicago Gourmet festival, world-class chefs and mixologists will once again descend on Chicago for the third annual ModMex-ModMix, our two-day food conference filled with tastings, expert mixology and one very special dinner. And you can be there to experience all of it. Saturday’s conference, dubbed “Mod Mex & Mod Mix: […]

Mexican Weekend/

Put the Lime in the Coconut (Ice Pops)


One of Chicago’s most iconic sounds rises from the pushcart paleta vendors jingling their bells around public parks, reminding both young and old the imminent possibilities of cold refreshment—mostly sweet, but sometimes a little savory, too, and spicy. Out of all those flavors, one of my favorites is coconut, a creamy cold treat that always […]


A Tropical Party Playlist to Fuel Your Fiesta

Beach Party

It’s (finally) HOT in Chicago, so we felt like releasing some cool old school vibes with the first of our Frontera playlists. Here we have about two hours of my handpicked tropical grooves from Beny Moré to Sergio Mendes. I find it swings in a nicely mellow way without calling too much attention to itself. In other […]