Archives

• Garlicky Grilled Portobello Mushrooms with Smoky Tomato-Chile Salsa
• Swiss Chard (or Spinach) Tacos with Caramelized Onion, Fresh Cheese and Red Chile
• Beer-Glazed Beer Can Chicken
• Easy Fish a la Talla with Trout
• Yellow Mole with Grilled Fennel and Portobello Mushrooms
• Banana Pepper-Leek Soup with White Beans and Crispy Chorizo
• Roasted Chayote with Herbs and Tofu (or Goat Cheese)
• Whole Grilled Fish with Green and Red Adobos
• Stir-Fried Shrimp with Tangy Sorrel Salsa Verde
• Avocado-Mango Salad with Fresh (or Blue) Cheese, Bacon and Toasted Pumpkin Seeds
• Spicy Glazed Pecans
• Mexican “Crudite” Platter with Chamoy Dipping Sauce
• Grilled Rack of Lamb with Honey Pasilla Glaze
• Grilled Fish with Ancho-Tamarind Sauce and Eggplant
• Green Olive Dressed Salad with Mussels and Fava Beans
• Simple Mashed Black Beans
• Grilled Chicken with Escabeche Sauce
• Fruit Ice Pops
• Chicken in Escabeche
• Butternut with Bacon, Tomatillo and Chipotle
• Kuri (or Butternut or Pumpkin) Soup with Ancho and Apple
• Black Bean Bathed Enchiladas (with Chorizo and Fresh Cheese)
• Trout with Chorizo, Caramelized Onions and Dark Beer
• Roasted Poblano Gazpacho
• Red-Chile Slow-Cooked Fennel
• Mixed Vegetable Salad with Lime Dressing
• Mexican Flourless Chocolate Cake
• Heirloom Tomato “Carpaccio” with Tomatillo Salad, Avocado and Fresh Herbs
• Grilled Salmon and Potatoes with Mojo de Ajo
• Watermelon-Raspberry Ice