Sweet, savory, creamy, and salty — the perfect combination! The caramelized plantains pair beautifully with cool sour cream and tangy feta. Simple ingredients, incredible flavor
Even though the holiday season is already over here in Mexico, and no one is serving or selling this dish in restaurants anymore, I decided to make it anyway. Read more
We got lucky again and found some beautiful, super-tasty totoaba, a rare saltwater fish from the Gulf of California.
This time I baked it with garlic, fresh herbs, a little lime zest and juice, and a handful of cherry tomatoes. It came out so flavorful and juicy—roasting is just perfect for totoaba because the meat stays tender.
Apapaxoa is so much more than just a food festival — it’s a gathering of chefs and food lovers where every dish feels like magic, it’s a real celebration of flavors and creativity. This year we spent 3 days and experience...
We just had a cooking class at Anafre tonight, where we made chile en nogada. This dish isn't new to me-l usually make it once or twice a year (using my kids to help peel the nuts for the sauce; anyone who knows the process understands how tricky it is! Read more
