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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After painting some rooms in the house, me and Nicole decided to cook something simple for dinner, and Mexican cuisine is perfect for that, so tonight is chicken Tinga with coconut lime rice and corn
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