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
Hot, melted cheese in a skillet? Party time!
Named for a small town in Oaxaca, tetelas are a triangular, indigenous equivalent to the quesadilla, but made with fresh masa
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
Our all-time favorite brunch dish, smothered in crumbly cotija for the win
Green Vegetable Tamales
Cotija kicks up the flavor of these earthy, veggie-forward tamales