Osso Buco a la Mexicana
Tomatillo, chile, corn, cilantro, and cotija cheese. How much more Mexican can this pork Osso Buco get? The mild salsa verde that’s served over the pork is anyones favorite.
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Salbutes de Pavo (Turkey)
Thanksgiving holiday or post Thanksgiving (leftovers) call for an antojito (small snack or appetizer) made with turkey. Salbutes are a Mexican specialty of the Mexican Yucatan peninsula. It’s a fried puffed tortilla made from fresh corn flour (masa) and stuffed with a variety of fillings.
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Chipotle BBQ Ribs (Updated for Oven Prep)
It’s tough to breakout the grill if it’s snowing or raining so I have updated this recipe for preparing BBQ ribs in the oven. My grandson, Evan, loves these ribs saying – “ One more bite of these and I’ll be in Rib Heaven”.
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Torta Ahogada Appetizer
The torta ahogada (“drowned sandwich’) is part of the DNA of Mexican cuisine, primarily in the state of Jalisco. Here I present this sandwich as an appetizer. The richness and fat of succulent pork meat balances the acidity of the spicy salsa resulting in rocketing flavors.
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Cilantro Pesto and Pork Chops
Cilantro and pepitas (roasted pumpkin seeds) have an earthy flavor and gritty texture and when paired with olive oil you taste layers of magic flavors.
Read MoreAbout Hank
Have you noticed how the greens, yellows, and reds of native Mexican foods like tomatillos, squash and chile are so in-synch to Mexican art and architecture? My clattering in the kitchen creating Mexican food is an innate experience in identity (Identidad) to Mexico’s culture and rituals.
I get really excited and zoned-out mixing and matching textures, colors, flavors, aromas and anticipating an outcome that will turn out to be magical and shouts out - “cocina Identidad”.
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