Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Quick and Easy Pico De Gallo with fresh tomatoes, shallot, jalapeno, lime juice, cilantro, and salt. Perfect as an appetizer or topping for your frittata.
I am never buying salsa again, now that I know how easy it is to make, how inexpensive, and how delicious it is! Toast and grind whole cumin for REALLY amazing flavor.
A delicious pumpkin seed dip inspired by the Mayan Sikil Pak, but using jalapeños pickled how you wish: in vinegar or facto-fermented. So delicious and healthy, and a wonderful party food.
Probably Mexico’s most famous dish, classic mole poblano is renowned for its fabulous dark color, velvety richness, and sweet, complex flavor. Mole poblano is a time-consuming project, but worth it.
Chorizo is a staple in our home and is a must for any home charcutiere. Here's a simple recipe for Mexican chorizo that you can adapt to your own style.
A Mexican style pickle, escabeche is most often found with jalapeños, onions and carrots. My red onion pickle uses the same ingredients, but with just the onions. The result is a bright, tangy, sharp pickle with crunch and character.
A beautiful, fresh salsa perfect for tortilla chips or freshly fried tostones and plantain chips. All the ingredients are roasted first for an amazing flavor.
It turns out that mole—the catch-all term, pronounced MOE-lay, for a wide range of Mexican sauces involving chile peppers—isn't hard to make. Most versions just require a ton of ingredients and an equal amount of patience. The reward? Holy, indeed.
