Ensalada de Nopal feels fresh in a way that’s different from most salads. It has a certain bite to it,…
Date Archives April 2024
Taquitos con pollo (chicken taquitos)
Chicken taquitos come together quickly, but they don’t feel simple. The contrast defines everything, crisp on the outside, warm and…
Chiles Rellenos (Staffed Poblano Peppers)
Chiles Rellenos are often misunderstood, sometimes mistaken for stuffed jalapeños, yet they are something far more refined. This chiles rellenos…
Elote (Mexican Street Corn)
Elote comes to life over heat, where the corn begins to change before anything else is added. The grill brings…
Quesadillas
Quesadillas come together in the simplest way, but that’s exactly where their strength is. It’s a dish built on timing…
Pico de Gallo (Salsa Fresca)
Pico de Gallo doesn’t rely on technique as much as it does on freshness. It’s one of those recipes where…
Rabo de Toro (Oxtail Stew)
Rabo de Toro doesn’t start in a hurry, and it never really asks you to. It begins with something that…
Merluza en Salsa Verde with claims (Hake in Green Sauce)
Merluza en Salsa Verde is one of those dishes that doesn’t try to impress you with weight or richness. It’s…
Caldereta de Cordero
Caldereta de Cordero feels like something that belongs outdoors as much as it does in a kitchen. You can almost…
Bacalao a la Vizcaína
Bacalao a la Vizcaína carries a kind of depth you don’t rush into. It starts days before, really—soaking the cod,…
Fidegua (Paella with Shrimp Squid and Seafood)
Fideuà doesn’t begin when you start cooking—it begins the moment the pan hits the table. There’s always a pause. Just…
Arroz Negro (Black Rice)
Arroz Negro has a way of pulling you in before you even understand it. It arrives almost completely black—deep, glossy,…
Pulpo a la Gallega (Galician Octopus)
Pulpo a la Gallega doesn’t look like much at first. It arrives without ceremony—octopus, olive oil, paprika, salt. Nothing more…