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
We got lots of zucchini flowers today in my garden, so I made some tasty lunch: zucchini flowers fried with garlic and stuffed into a quesadilla.
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