Main Courses

Bricklayer Tacos

A taco is a beautiful thing. One of the most satisfying, versatile, exciting, and downright honest foods I can think of. Plus, there is no need or mood a taco can’t tackle. You are hungry and have but one peso in your pocket? Eat a Taco de Nada. You pass a tortillería on your way…

Lamb Barbacoa in Adobo

Barbacoa is one of those iconic Mexican foods. Juicy, tender meat that falls off the bone, infused with a rustic, smoky flavor and a jungle like fragrance. It uses a cooking technique that began in ancient times, long before the Spanish arrived, and it lives on to this day across Mexico in places that specialize…

Pumpkin and Ancho Chile Mole

You can do fabulous things with pumpkins aside from spooky faces and pumpkin pie… Just ask any Mexican. We have a way with pumpkins. Native to Mexico, pumpkins have been devoured there for centuries, in their entirety. The seeds are addicting as snacks, used as a hefty base for salsas, soups and sauces and more…

Pozole: Try It Green!

Red pozole, or Pozole Rojo, Jalisco style, has been my favorite pozole of all time. It is bold and gorgeous in every possible way. I am so attached to it, we even served it at our wedding. For decades now, I’ve refused to replace it with another… And then, I tried a unique green version,…