Goat’s Milk Caramel Sauce is the GOAT
Mexican sweet caramelized goat milk called “cajeta” on cookies Saturdays in my kitchen are centered around the transistor radio on the windowsill and a project on the stove. Between 10 a.m. and 2 p.m., my local public radio station serves up Wait, Wait, Don’t Tell Me, Planet Money/How I Built This, RadioLab, and the TED […]
Tomato Braised Chickpeas with Queso Fresco and Lime
In this deeply satisfying one-pot meal, queso fresco shows off its versatility by adding textureand body to this stew.
From Mexico, With Love: Meet Houston Chef Hugo Ortega
Chef Hugo Ortega brings the flavors of his homeland to Houston
Sandal-Shaped Masa Cakes with Diced Cactus Paddles and Beans
“Huaraches”—which translates to “sandals”—are oblong masa cakes that serve as a savory platform for beans and cactus in this dish from Hugo Ortega’s childhood
Tetelas
Named for a small town in Oaxaca, tetelas are a triangular, indigenous equivalent to the quesadilla, but made with fresh masa
Gazpacho Moreliano
Pati Jinich’s recipe for this sweet and savory salad from Mexico features a refreshing mix of tropical fruits, jícama, onion, and cotija.
Avocado Radish Salad
Crisp and refreshing, this salad feels hearty thanks to creamy avocado, briny cotija, and crunchy tortilla strips
