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The Lucha Libre Look
As we were walking down 24th Street in the Mission after indulging in delicious Dynamo Donuts, we stumbled upon a colorful array of Lucha libre masks at Mixcoatl. Lucha libre is Mexican free...
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How to Make Carnitas (Slowly Braised Pork with Bacon)
Nopalito in NoPa is a bit of a trek from the Dogpatch. So whenever we have an unyielding craving for carnitas we make it ourselves with this really simple recipe. It’s really simple but it takes quite...
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How to Make Poc Chuc: Yucatecan Grilled Pork with Grill-Roasted Onions and...
Grilling intimidates me. We didn’t grill a lot when I was growing up. I remember our tiny Hibachi grill that my mom filled with charcoal briquettes. Pork skewered in bamboo sticks and slathered with...
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Cochinita Pibil in Old Colonial Maya Mexico
n our first trip to Cancun last year, despite warnings of crime-infested barrios, drug cartels, and bribing cops, Dennis and I ventured out to the countryside and explored Yucatan life outside the big...
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Cancun Street Food in Parque Las Palapas
Two of my favorite images from our trip to Cancun are photographs of women and food. One is a photograph of a lady making tortas, gingerly dishing cochinita pibil out of terracotta bowls and onto...
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How to Make Strawberry Tres Leches Shortcake (Rick Bayless Recipe)
I’m a huge fan of tres leches. Huge. I cannot begin to write how much I love this cake. It’s the moistness. The sweetness. The creaminess. On our trip to Cancun, while walking around Parque las...
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How to Make Dulce de Leche Peanut Butter Cookie Sandwiches
Tres leches. Leche flan. My short series on sweetened milk ends today with the tasty dulce de leche, the very popular Latin American caramelized sweetened milk. In Mexico, they call it cajeta, which...
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A is for Achuete and How to Make Achuete Oil
The tiny seeds, wrinkled and stripped off any trace of moisture, bled beautifully into the thick pool of oil. The color isn’t red. It’s orange. It’s deep, very deep, bloody orange. It’s quite...
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How to Make Avocado Ice Pops
With one long, steady stroke I cut the pebbly-skinned avocado around its pit. I twisted the two pear-shaped halves with my hands and pulled them apart then tapped the sharp edge of my knife gently on...
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