Birria

Birria de Res – Recipe from Chef Josef Centeno, Adapted by Tejal Rao, from NYT Cooking email, dated February 10, 2021 Yep, this photo got my attention! Birria, the regional stew from Mexico saw a meteoric rise in popularity recently, as a soupy style made with beef, popularized by birria vendors in Tijuana, took off

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Saltado with Shrimp

Where I live, in a town of 50,000, there is no “fine” dining. There are three restaurants my husband and I go to (I can’t even say frequent) when I want a break from cooking. Sadly, we maintain low expectations. Otherwise, we’d be terribly disappointed, instead of just able to laugh things off. It’s not

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Poblano Roast

Chile peppers are an integral part of Mexican and Southwestern cuisines, and it’s good to get to know them – especially the ones that are readily available to you. One of the most well-known and available chiles is jalapeños, which are pretty hot, and tend to scare people. It’s okay if you never want to

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