Pork Chili Verde (Green Pork Chili) – Green and Sometimes Browned

As I mentioned in the intro, this chili verde was one of the first recipes I ever learned, and also one of the first times I was forced t...

Crispy Turkey Flautas – A Great Reason for Buying a Too Big Bird

Crispy Turkey Flautas – A Great Reason for Buying a Too Big Bird Most normal people cook a bigger turkey than they need, so they can ...

Refried Beans – Cooked Well, Not Twice

Contrary to popular belief, refried beans are not called refried beans because they’re refried.   As it turns out the name actually translat...

Mexican-Style Shrimp Cocktail – The New Taco?

One of the many advantages of living in San Francisco is my proximity to some pretty amazing Mexican food. That used to be a much bigger dea...

Classic Guacamole – How to Make Guacamole Like a Guacamaster

It’s National Guacamole Day, or at least for a few more hours it is. Having said that, there is no bad day to make guacamole. There are few ...

Yucatan-Style Grilled Pork – Surrounded on Three Sides by Flavor

If the early feedback from the YouTube channel is any indication, this may not actually be “Yucatan-style,” and I couldn’t be less surpris...

Puffy Tacos – Part Three of the Taco Trilogy

When it comes to things like fast food, fair food, and street food, I’ve never been a big fan of recreating it at home. The only place you’r...