Chilies, masa & ancient fats
Mexican cuisine
From Michoacán copper cauldrons to Mexico City trompos — faithful Mexican cooking built on dried chilies, nixtamalized corn and honest lard.
Mexican · Masterclass
Chiles Rellenos
Roast whole poblanos, fill with cheese, and fry a cloud-light egg coating — with tomato salsa and clear troubleshooting.
6 min read
Mexican · Masterclass
Pork Tamales with Salsa Verde
Make tender pork, bright salsa verde and soft whipped masa, then spread, fold and steam corn-husk tamales with confidence.
9 min read
Mexican · Masterclass
Mexican Carne Asada
Choose skirt, flap or flank steak, control a citrus marinade and grill hot — then slice across the fibers for tender tacos.
6 min read
Mexican · Masterclass
Authentic Mexican Pozole Rojo
Blossoming hominy, a silky guajillo base and the garnishes that make pozole a celebration in a bowl.
12 min read
Mexican · Masterclass
Authentic Tacos Al Pastor
The Lebanese-Mexican trompo, an achiote-chile adobo and the strict pineapple window that tenderizes without turning pork to paste.
14 min read
Mexican · Masterclass
Authentic Enchiladas Verdes
Blistered tomatillo salsa, a fried sauce base and the pasar por grasa step that keeps tortillas from turning to mush.
14 min read
Mexican · Masterclass
Authentic Michoacán Carnitas
Why true carnitas is a lard confit, not a braise — and how to get spoon-tender pork with brittle, blistered edges at home.
14 min read
Mexican · Weeknight
Weeknight Tinga de Pollo
Smoky chipotle, charred tomato and shredded chicken on crisp tostadas — on the table in about 35 minutes.
8 min read
Mexican · Pantry Guide
The Mexican Pantry Blueprint
Guajillo, ancho, pasilla, nixtamalized masa and lard — the foundations every faithful Mexican kitchen needs.
12 min read