I have read that one can make tamales using canola oil instead of lard or Crisco, so I bravely tried it. They tasted okay, but didn't h...

This was an excellent recipe--I picked it up at the fish counter at Sprouts. I bet it would make perfect tostadas, too.

Here’s a fresh, easy raw tomatillo salsa. It’s from Aida Gabilondo’s Mexican Family Cooking , still my favorite Mexican cookbook. Green...

I finally figured out a good spinach enchilada recipe. For the filling I used 2 cups cooked fresh spinach, chopped and combined with shredd...

One of the best things about Christmas is getting new cookbooks: I received a check from Bob and with it I bought The Book of Latin America...

We went to the Tucson Tamale Festival today and bought two and a half dozen tamales from various booths, all family operations. The best pa...

I made this Cabbage Relish from my favorite Gabilondo Mexican Family Cooking to accompany a lunch burrito, and also because I had a half ca...

We gave a nod to Cinco de Mayo yesterday. I made spinach enchiladas, beans, and salad. Of course I cook Mexican food two or three times a we...

This year I used my regular pork filling recipe , though I see now I forgot to use onion. It's missing that flavor base, for sure. For t...

Susan turned me on to these--she said they were much better than laboriously baking or frying tortillas at home for tostadas--and she's ...

There was a bit of leftover tamale sauce in the fridge, a mediocre, tomato-enhanced batch I made a few weeks ago to go over the last of the ...

I bought some Mexican asadero cheese a few days ago, and it's surprisingly like Velveeta, or Kraft Singles. It's advertised as a ...

There is no easier, more comforting meal for me than a quesadilla. Ever since I learned to make microwaved tortilla-and-cheeses as a kid (op...

Just a little note about how much we love the Mexican cheese cotija. It's kind of salty like Parmesan, but much fresher--crumbly and wo...

So I made a pipián, the pre-Columbian dish made from toasted squash seeds, tomatillos, chiles, cilantro, and a few other things ground up an...

I did try to replicate Santos' Red Chile Plate this week. I used the Gabilondo recipe, modified of course, and it was delicious. Santos...

On my first attempt I thought I was taking a photo of this dish, but it turned out to be a little movie because I had set the camera dial to...

I made this "drunken fish" dish with previously frozen orange roughy. I like the recipe as an alternative to the popular Veracruz...

It's easy to be daunted by a recipe that begins: "Disjoint a 12-pound turkey and brown the pieces in lard." All you need to di...

As far as I can tell, the only essential ingredient in the wonderful Mexican stew posole (also spelled pozole) is hominy. After that it vari...