Pork or Beef in Red Chile Sauce (Carne con chile colorado)
Pork with Red Chile Sauce (Carne con chile colorado) This is one of the best uses of the ever-useful Salsa de chile colorado. I hope it gives you further inspiration. The basic idea will always be the same: Brown or partly cook a meat or vegetable, then finish cooking...Hashed Chicken or Pork (Tinga de pollo)
Hashed Chicken or Pork (Tinga de pollo) This is a great way to use leftover roast pork but also beef or chicken. If you have no suitable leftovers, it is worth roasting or braising a piece of meat just for this purpose. I like to always have chicken stock on hand and...Yucatan Marinade (Adobo Yucateco)
I remember Ernesto, a workman on the ranch where I grew up, making adobes early one summer with boys he brought in from town to help. They would make the mixture with dark mud from the arroyo, adding water to make it more liquid and removing big rocks from the mixture...
The many lives of Zarela Martínez
Culinary legend Zarela Martínez introduced finely tuned, highly researched regional Mexican cuisine to a national stage, and has continued to blaze trails for more than three decades.