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Season 10 Recipes: Chef to Chef
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Basic Preparations
Black Beans Cooked with Epazote in an Electric Pressure Cooker (like an Instant Pot)
Side Dishes
Budin of Local Vegetables and Mexican Crema
Side Dishes
Butternut with Bacon, Tomatillo and Chipotle
Side Dishes
Cauliflower Gratin
Side Dishes
Classic Mexican Fried Beans
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Classic Mexican White Rice
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Classic Mexican White Rice with Sweet Plantains
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Cowboy Beans
Side Dishes
Creamy Herb Green Rice and Beans
Snacks
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Fried Sweet Plantains
Vegetable-Based
Garlicky Grilled Portobello Mushrooms with Smoky Tomato-Chile Salsa
Side Dishes
Garlicky White Rice
Condiments
Green Chile Adobo Dip for Vegetable Crudité or Shrimp
Starters
Grilled Asparagus with Creamy Pasilla Chile
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Grilled Corn on the Cob with Street Vendor Garnishes
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Mexican Red Rice
Side Dishes
Oaxacan Black Beans
Basic Preparations
Oaxacan Black Beans with Avocado Leaf
Side Dishes
Red Chile Adobo Potatoes (with a nod toward Patatas Bravas)
Side Dishes
Red-Chile Slow-Cooked Fennel
Side Dishes
Roasted Tomato Serrano Sauce
Side Dishes
Savory Sweet Potato Casserole
Side Dishes
Simple Mashed Black Beans
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Smoked Salmon, Mushroom and Poblano Bread Pudding
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Smoky Pork and Sweet Potato Boudin
Side Dishes
Spicy, Garlicky Pinto Refritos
Side Dishes
Summer Squash with Garlic Mojo and Güero Chile
Basic Preparations
Well-fried Beans
Side Dishes
White Camote Mash
Side Dishes
“Ribbon” Salad with Creamy Two-Chile Vinagreta
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