Chiles en vinagre (chilies in vinager) fairly easy to make and can be reproduced anywhere in the world—as long as you can find green chilies.
Like so many Mexican festivals, the Day of the Dead cannot be celebrated without food. It inspires fanciful and abundant baking, specifically of pan de muerto, a slightly sweet, decorated yeast bread enriched with butter, milk and eggs.
Hot out of the oven or cold from the fridge, a tuna empanada is handheld happiness.
Happy St. Patrick’s Day, everyone! Instead of dumping questionable food coloring into my brew, I looked elsewhere for Erin-spiration. Fresh from a trip to Mexico, I opted to celebrate the summerlike temperatures with a fiery green sauce (for the plantain empanadas planned for tomorrow’s dinner). Tomatillos, garlic, onions, serranos, cilantro, salt whirl together in seconds revealing a tangy,…
Spicy, tangy, complex and a tiny bit sweet, cochinita pibil (literally, “pit-roasted little pig”) starts out as a humble pork butt and finishes as nirvana on a tortilla.