• mlonigan on March 01, 2025

  I really appreciate that he gives weights for all ingredients, and the food photography is really well done, I get hungry flipping through this book. I have liked everything I've made, but some recipes are labor intensive enough that I haven't been motivated enough to make them a second time.

• Soulkitchenjen on February 03, 2023

  This cookbook is inconsistent. There are some real winners and some really underwhelming things. I didn’t even finish all the recipes I planned for this week. I was getting tired of making all this effort with this huge ingredient list and having it just taste meh.

Notes about Recipes in this book

• Corn flatbread made from instant corn flour (Tortillas de harina de maíz)

  • mllamas on July 07, 2022

    Solid recipe, super easy. I was surprised you could make a tortilla with just masa and water. I prefer ones with a little fat, but on the other hand these come together in mere minutes.

  • Soulkitchenjen on February 01, 2023

    Very simple and surprisingly good.

• Yeasted wheat flour flatbread (Pan Árabe)

  • Acarroll on July 02, 2022

    Refrigerated the dough for 4 days... turned out absolutely lovely. A tiny bit of tang, and awesome texture and easy to make.

• Wheat flour flatbread made with butter (Tortillas de harina con mantequilla)

  • averythingcooks on October 11, 2022

    A success but with some twists in the road. Issue 1: I weighed my dough as instructed (46 g each) & got 7 rather than the expected 8 (for a 1/2 recipe) - not a disaster but puzzling. Issue 2: After the rest, I struggled to roll a 7" circle - finally , my tortilla press & then a rolling pin got at least close. Issue 3: They puffed beautifully in the pan but also shrunk enough that rolling them around filling was going to be difficult. I changed my plan to a casserole and it was declared to be delicious - fluffy, soft tortillas layered between the filling & cheese. Also - I had 1 spread with peanut butter - lovely. I think my mistake was my choice of recipe here....the one on the next page has no leavener so maybe is a better choice for enchiladas.

  • ellwell on December 28, 2022

    These were fun to make and tasted good. I formed the recommended "ping-pong ball" sized balls, pressed in the tortilla press. I could not get them to 7 inches and I couldn't find my rolling pin. mine also puffed up a little so it was hard to wrap the carne asada and fillings. Next time I will use a different tortilla recipe for this application.

  • Nrnarayan on July 31, 2025

    Tasted great but I couldn't get mine to 7 inches either like the other notes

  • Clairehg on January 21, 2026

    Delicious! Cheated a little and used a pasta machine to get them thinner.

• Sinaloan-style wheat flour flatbread (Tortillas de harina estilo Sinaloa)

  • DFarnham on May 30, 2022

    I was expecting a flour tortilla, but they are really a flatbread. Harder, and less flexible. Important to note in case you are expecting to wrap something. I felt like this was a fail for me, but will revisit all the other tortilla recipes.

• Toasted rice with tomato, carrots, and serrano (Arroz rojo)

  • Soulkitchenjen on January 26, 2023

    Very mediocre, considering how many tasty things went into this. Not a stand alone dish at all. Much better soaked in the sauce of something else.

  • jazminlui on January 28, 2026

    The recipe says "when you think you have burned the rice, keep going". So I did and...it burned (or got very close to it). I'm not sure if it was user error but the texture came out dry and fluffy/gritty? Not tender and moist how I usually like rice. The flavor with the serrano was tasty but honestly wouldn't repeat.

  • eclairea on February 16, 2026

    A flavourful side dish to accompany any protein - I liked it topped with a crispy fried egg!

• Buttery rice with poblano, carrots, and corn (Arroz blanca con mantequilla)

  • bernalgirl on July 10, 2022

    I made this to the recipe except I didn’t have corn and it was fantastic with grilled fish and the Serrano and tomato salsa. Fair warning: I used a purple carrot, which turned the whole dish purple. Your call if that’s a bug or a feature.

  • bwhip on July 11, 2022

    Lovely rice dish, full of chopped vegetables, and nicely buttery. The perfect accompaniment to the Morisqueta Michoacana, from the same cookbook. A delicious, authentic Mexican dinner.

  • averythingcooks on November 09, 2022

    I served this with his pork braised in tomatoes & guajillos (morisqueta michoacana) and it is buttery with lots of flavour as promised. As I love my Pampered Chef rice cooker, I prepped the butter & veg 1st then transferred this mix to the cooker and I adjusted the broth amount to the needed broth:rice ratio of 2:1. I stirred some black beans into the finished rice and we had a delicious dinner. One note to myself is that 1/4 of this recipe is lots of rice for the 2 of us.

  • Stephenn31 on March 24, 2023

    Easy and deliciously buttery. A great way to add some extra veggies instead of just white rice or arroz rojo

  • lizbot2000 on July 05, 2023

    SO good. Goes with everything. Buttery and a little crunchy. Makes a ton. Kid friendly. Not too time-consuming to prep. Basically a near perfect recipe.

  • ellwell on June 24, 2024

    I thought this was really bland. I probably should have added some salt to it before serving.

  • Nrnarayan on August 01, 2025

    I wanted to like this because of all the veggies, but it was really just only OK. Not worth the amount of butter you're consuming

  • dmdmdmmm on February 18, 2026

    I made this recipe to eat with the Morisqueta and its nice. Easy to make too!

  • ldebuys on May 01, 2026

    I omitted poblano and swapped peas for the corn, but it was very good!

• Herbed rice with scallion and cilantro (Arroz verde)

  • DFarnham on May 30, 2022

    This was delicious. Super easy.

  • DesertPetrichor on June 13, 2022

    Growing up in southern Arizona, I've tried many different arroz rojo and arroz Blanco recipes, but never arroz verde. This may overtake arroz rojo as my favorite Mexican rice recipe. made this for a vegan friend and he loved it, but I might add some caldo de pollo bullion next time when making it for just me and my husband.

  • SpatulaCity on January 09, 2025

    Delicious! I appreciated having weight measurements for all ingredients - I measured the cilantro by weight and it came to a much higher amount than what I would have used if going by the volume measurement only. For my stove the cooking time needing a little fiddling - still crunchy at 25 minutes. Will make this rice forever.

  • Stephenn31 on January 16, 2025

    Not bad. Keep an eye on the rice at the start that part of it doesn't burn on the bottom. Nice and herbal. I added some lime juice at the end.

  • alysekstokes on July 29, 2025

    I made this to go with a spicier fish dish and so skipped the poblano. Instead I used some extra scallion and cilantro in the sauce. I also added some green peas to the rice at the end of cooking. This was a fantastic side!

  • Nrnarayan on August 01, 2025

    I really liked this, but make sure you have enough liquid after you blend

  • eclairea on September 07, 2025

    Lovely! Saw poblanos at the market and knew I had to make this. Scorched a bit, so would pay more attention next time. Added a squeeze of lime for extra zing. Served with Rick’s esquites and some baked tofu for a nice veg lunch.

  • bernalgirl on February 02, 2026

    I recently made Samin’s version, which I prefer. This felt a bit bland and I missed the sautéed onions.

• Simple beans with scallions and herbs (Frijoles de olla)

  • DFarnham on May 30, 2022

    So good. Perfect balance. I used black beans, avocado leaves and fresh epazote.

  • DesertPetrichor on June 13, 2022

    Fantastic recipe. Was able to find epazote, but subbed bay leaves for avocado leaves. Used some rancho Gordo ayocote morado beans and they came out perfect. Looking forward to making refried beans with the leftovers.

  • bernalgirl on July 07, 2022

    I cook a pound of Rancho Gordo beans each week, very frequently in the frijoles de La olla style. I looked at this recipe doubtfully, wondering what kind of culinary alchemy could make these delicious but since culinary alchemy is a thing, I tried it as written, with avocado leaves, epazote, and Eye of Goat beans, which are known for their wonderful broth. And even my bean-loving daughter found these unacceptably dull. I’m going back to my usual onion, garlic, guajillo chile, and avocado or bay leaves.

  • jenburkholder on July 07, 2022

    These were delicious and have already repeated. Used black beans, avocado leaves, and some epazote that we had originally bought fresh but then put in the dehydrator to save. A bit of onion replaced the scallions. So simple and so good, even using just bulk beans from the Mexican grocery rather than Rancho Gordo.

  • Soulkitchenjen on January 27, 2023

    Absolutely delicious with pinto beans. I wish I would have wrapped the scallions, esppazote, bay and garlic in cheese cloth. Picking them out was a pain. I’m usually underwhelmed by beans and these wer great.

  • Stephenn31 on April 16, 2023

    Delicious and simple. Made in a pressure cooker for speed and they turned out so creamy

  • SpatulaCity on January 09, 2025

    Nice and simple. Used fresh bay leaves in place of avocado leaves. Adjusted the water amount and made in the pressure cooker - 25 minutes high pressure was not enough. Next time would do 28. Tasty!

  • lindsey_5xsrit on January 05, 2026

    Solid bean recipe - love that you don’t need to soak first. Made with pinto beans and they came out creamy! I substituted cilantro stems for the epazote and used bay leaf. Would definitely make again and is a recipe I’d play around with.

  • ashley_84p4kf on February 02, 2026

    Super simple! I used a half onion instead of scallions, bay leaves, four cloves of garlic, and a big handful of cilantro. Add plenty of salt, and they’re delish! I also like throwing some whole roasted serranos in mine, but to each their own!

• Porky refried beans (Frijoles refritos)

  • mllamas on July 07, 2022

    Must love lard! But oh so tasty!

  • RachaelHeath09 on August 19, 2023

    Absolutely love. I’ve done this with canned beans and it’s good. But I’ve also done it with rancho gordo beans…. And that was out of this world. Bacon fat is also a good sub in a pinch.

  • Stephenn31 on February 12, 2024

    Really good! Done in instant pot for 30 min and natural release. Really good flavour. I didn’t add enough bacon fat or salt the first time but I would make again

  • als102 on July 01, 2025

    These are stupidly good, I legitimately cannot stop eating them

  • ashley_84p4kf on February 02, 2026

    There’s a LOT of lard in these. I’m going to try them again with 1/3 cup bacon grease to try and balance the fat and flavor a bit more.

• Serrano cream with lime and cilantro (Salsa blanca)

  • bernalgirl on March 12, 2026

    I made this to dress up grilled chicken breast paillards and it did not disappoint. I used jalapeños because prefer the taste. It would also be great on fish.

• Charred tomato, onion, and serrano (Salsa tatemada)

  • bernalgirl on July 10, 2022

    An easy and flavorful table salsa that can be adjusted to taste. I added more lime juice than called for to hit my family’s taste preference.

  • rmardel on July 29, 2022

    Easy and quite flavorful. The first batch was mild, according to my taste, but suitable for more heat-sensitive family members. Will make again.

  • Stephenn31 on April 16, 2023

    Not as charred taste as I had hoped for. The Roma tomatoes weren’t ideally in season which may have been part of the issue. But easy enough and nice texture

  • Nrnarayan on August 01, 2025

    Great basic salsa, but don't be afraid to really char everything!

  • CaptainPantsless on April 19, 2026

    The foil method is *chef’s kiss*.

• Pickled red onions with habanero (Cebolla morada encurtida)

  • DFarnham on May 30, 2022

    Great, not too hot, even thought I quartered each half of the habanero. Can't wait to taste them again in a few days.

  • mllamas on July 07, 2022

    This is my new go-to pickled onion recipe. So full of herby flavor and spice. I used Habanero powder (about 1/2 tsp) instead of a whole habanero. Worked just fine.

  • rmardel on July 13, 2022

    This is wonderful! The fruit offsets the sharpness of the red onion beautiful and the onions are flavorful and not too hot.

  • Nrnarayan on August 01, 2025

    Great alternative to the normal pickled onions. Didn't really taste the habenero though

• Lightly fermented cabbage with carrots, onion, and jalapeños (Curtido)

  • RachaelHeath09 on August 19, 2023

    This was a really easy ferment. I wanted it to have a little more oomph to it though. But that may be because I like the bite of a vinegar pickle. My peppers weren’t very hot, so maybe if they had been that would have taken care of the missing bite.

  • bching on February 08, 2025

    This recipe didn't work for me at all. The vegetables didn't release much liquid, and I was concerned about the strange salt measurement (3 3/4 tsp!?) . I measured the vegetables carefully and fermented the full 4 days but had more or less a jar of the original sliced vegetables in the end.

  • shelbstirr on November 08, 2025

    Delicious! I agree if you want it to be spicy you could add more jalapeños (or serranos).

• Avocado cream with serrano and jalapeños (Salsa de aguacate)

  • rmardel on July 06, 2022

    Bright and light. Not fond of this as a dipping sauce but it shines as an accompaniment to the pollo al pastor. Will try with other things.

  • jimandtammyfaye on July 12, 2022

    Really liked this creamy avocado sauce with Pollo al pastor. Would start with half of the salt next time and adjust to taste.

• Papaya and tomatillos with habanero, orange juice, and mint (Salsa de papaya y tomatillo cruda)

  • rmardel on July 29, 2022

    Excellent salsa, much like a pico de gallo, but without the tomatoes. This proved to a success with the entire family but especially with the grandson who does not like raw tomatoes. The soft texture and fruitiness of the papaya work very nicely with the bright tart crispness of the tomatillo. This will be in regular rotation.

  • Clairehg on June 24, 2025

    This one is great on seafood tacos! I changed out the papaya for mango and it worked well.

• Smoky dried jalapeños and chile de árbol stewed with tomatoes (Salsa de chipotle y chile de árbol)

  • RachaelHeath09 on August 19, 2023

    Absolutely love this one. Easy and always a hit.

  • alexandra_zpdtlt on February 08, 2026

    Used 3 arbols and 2 chipotles but removed 1 chipotle before blending - was still smoky without being too much with a good amount of heat. Added juice from ~1 lime.

• Chiles de árbol simmered with tangy tomatillos (Salsa de chile de árbol)

  • rmardel on July 04, 2022

    This is an excellent, light, salsa verde, tart from the flavor of the tomatillos with a bit of heat and fruitiness. The flavor of the chiles de árbol is present but subtle. Although I used it as a garnish on tacos, this would also be good served simply with chips.

  • jimandtammyfaye on July 12, 2022

    Nice smokey notes from chipotles. Even when using the mild heat recommendations, it was a still a little hot. Would start with even less peppers and adjust to taste.

  • fprincess on August 14, 2024

    This was very easy to make and delicious! I enjoyed this. Made for cookbook club event.

• Tomatillo, avocado, and poblano (Salsa de tomatillo)

  • ellwell on December 28, 2022

    We conducted an experiment here. One batch was made per the recipe, and one batch was made roasting the peppers instead of processing them raw. The roasted batch was very much preferred by all and had a much deeper flavor than the raw. I would make this again but definitely will roast again. I still think I prefer the green salsa in Modern Proper's enchilada sauce, which is where I got the idea to roast the peppers.

  • RachaelHeath09 on August 19, 2023

    Although it’s hard to choose, I think this is my favorite salsa out of the bunch. LOVE IT.

  • Hansyhobs on December 17, 2023

    A very nice salsa

  • Nrnarayan on August 01, 2025

    LOVE this salsa. Sometimes I add extra avocado (who only wants to add 1/4 an avocado??), comes out amazing everytime

• Smashed avocado, jalapeño, and lime (Guacamole)

  • DFarnham on May 30, 2022

    This was a good guac. Basic. Not spicy despite two meaty jalapeños. Would repeat.

  • bernalgirl on August 05, 2022

    This is not my favorite version of this dish. The Chiles add an odd an unpleasant crisp contrast to the smooth avocado without any other vegetal additions other than the onion. My favorite version, busy Kenji Lopez-Alt, pounds the onion and jalapeño together before adding for a smoother consistency more infused with flavor.

• Ground spice blend with allspice, cinnamon, cloves, and chile de árbol (Recado de todo clase)

  • DFarnham on May 30, 2022

    Missing the chile de arbol from the ingredient list! Had to guess so added one. Have no idea what the outcome should be. Emailed publisher for errata.

  • Nrnarayan on August 01, 2025

    I never realized til now that it was missing the chile de arbol! Even without it its great

• Annatto seed paste flavored with citrus, herbs, and spices (Recado rojo)

  • rmardel on July 04, 2022

    This is a simple achiote paste (recado rojo) with a complexly sophisticated flavor. The combination of the two zests is probably critical here, and I love the brightness it brings to the flavor. The achiote is present, but it is softened and enhanced without being overpowered by the chiles and the citrus. It may be one of the best recado rojo recipes I have made.

  • averythingcooks on March 25, 2023

    I made this (for his cochinita pibil) but changed the method slightly to save staining my food processor or blender with the annatto seeds. I crushed the annatto seeds first in a stainless steel spice grinder and passed them through a strainer to remove any larger (very hard) pieces. The rest of the dry went into the grinder and I then created the final paste in a glass bowl. I really have no basis for comparison but it was good in the pork dish I made :)

  • Nrnarayan on August 01, 2025

    A bit fussy to make by so worth it, made the best cochinita pibil

  • dmdmdmmm on February 18, 2026

    Made this for the Roast Chicken dish. It was a tooon of ingredients but it makes quite a bit. Tasted really good as a chicken marinade

  • shannon_uprwb1 on March 04, 2026

    Soften the annatto seeds before they go into the blender!!! I had to soak everything in vinegar overnight after losing a battle with my food processor.

• Spicy-sweet chipotle roast chicken with onion and pineapple (Pollo al pastor)

  • leighwhit25 on May 16, 2022

    Made corn tortillas and both salsas that were recommended. Maybe the best tacos I’ve ever made and I have made many.

  • bwhip on May 30, 2022

    These were really delicious. Tender, exceptionally flavorful roast chicken in a taco. Both recommended salsas were a perfect accompaniment as well. I used the achiote paste for the chicken, and high quality local store-bought tortillas. Recipe says to roast chicken for 60-70 minutes, but our four pound chicken needed about 40 minutes more than that.

  • rmardel on July 04, 2022

    This was excellent. I used the author's recado rojo recipe which added a bright sophistication to the dish. The chicken was excellent alone, with tender flavorful breast meat, and this would also serve well as a simple roast chicken dinner. To do this well, you might finish the chicken in a hotter oven to crisp the skin. You would have to find another use for the flavorful fruit and onions. The chicken was also delicious served in tacos with the pineapple. To my taste there was slightly too much pineapple to chicken. The proportions would have worked well with pork, but the fruit overwhelmed the more delicate chicken. Next time I will use less fruit.

  • jenburkholder on July 04, 2022

    Very good. Could probably also use chicken thighs to make easier - needed a slightly longer bake time than called for. The schmaltzy, flavor-paste infused onions and pineapple were the best part, the chicken chunks were fine but less interesting. Used the books’s annatto seed paste and suggested salsas, plus homemade tortillas for a very nice taco dinner.

  • jimandtammyfaye on July 11, 2022

    This was ok. It ended up being a lot of mess for an ok dish. I used store bought achiote paste, which could have been part of the problem. Both salsa recipes were delicious. Next time, I would use boneless thighs as suggested by jenburkholder, and I would opt to make Recado Rojo in place of the purchased achiote paste. I would also decrease the salt in Salsa de aguacate and decrease the heat in the Salsa de chile de árbol, even though I already used the suggested amounts for milder heat.

  • kguddall on August 11, 2024

    Made the Pollo al Pastor with chicken thighs. Cooked them on the grill. Delicious! Will be making this again!

  • als102 on June 29, 2025

    These are damn good. I used breasts and thighs instead of a whole chicken to make my life easier and it came together quickly. Also made the fresh tortillas and recommended salsas to go with. I will absolutely keep this on regular rotation in my kitchen.

  • dmdmdmmm on February 18, 2026

    Takes quite a bit of effort (and ingredients) but it was still very good!

  • shannon_uprwb1 on April 08, 2026

    This marinade ROCKS! Went vegetarian and roasted delicata squash and mushrooms in place of the chicken. This made a lot of food. Will be making more of the marinade for the freezer.

  • amy_9scy2c on March 30, 2026

    Really nice flavours that improved with time as we had enough for four meals for the two of us. The first two nights we are it wrapped in homemade corn tortillas with a simple fresh tomato salsa, sour cream and chopped basil and cilantro. The following nights we had it with kale and cheese pikelets from Ottolenghi Plenty More. Next time I will try it with skin-removed chicken thighs rather than a whole chicken.

• Buttery shrimp tacos with toasted flour tortillas and melted cheese (Tacos gobernador)

  • silecook on May 17, 2022

    In a recent cooking class, the author said that the tortilla confusion should be fixed on the second printing. They should be flour tortillas.

  • bernalgirl on July 07, 2022

    2/2025 edit: I increased the onion and poblano, added salt and chile powder, and we loved this. | My first recipe from this cookbook and it did not wow me. Shrimp, melting cheese, and sautéed peppers and onions are a natural, but everyone at the table wanted more flavor. I’d double the peppers, onions, Mexican oregano and spices.

  • lofolky on July 19, 2022

    These were pretty simple and delicious. I upped the oregano and coriander a bit, added pepper and salted the shrimp. Leaving the seeds in the serrano gave them a nice bit of heat. A generous lime squeeze on top was key for me.

  • katiesue28 on March 15, 2023

    These were really good and super simple. I served them with the salsa aguacate from the book, which was also super simple but delicious.

  • nvernon on March 09, 2023

    This was really good. I followed the recipe using queso asadero, and noticing the picture I used flour tortillas. He says to serve was any salsa, so I chose oil-roasted cashew, garlic, and chiles anchos (Salsa macha), which was also great.

  • als102 on June 29, 2025

    This genuinely shocked me. Way more flavor than I was expecting! I served this with the Serrano cream and it was A+.

  • spacebaby on December 07, 2025

    Yummy and easy to make! Didn’t have celery and used corn tortillas since it’s what I had. I also chopped everything to make it easier to eat and upped the seasoning a bit. Served with the serrano cream which was also great.

  • kate_fkpmxf on April 23, 2026

    Delicious, fast, simple! This recipe has great flavor that tastes like it took more time and work. A mandolin makes quick work of all the slicing.

  • britty_3iqad6 on March 22, 2026

    These are bonkers good. Used a jalapeno in place of serrano. And regular pepper in place of cubano

• Grapefruit, lime, and orange slow-roasted pork shoulder (Cochinita pibil)

  • DFarnham on May 30, 2022

    We liked this. I used country-style pork ribs for ease as I had to double the recipe. Seared banana leaves on outdoor grill and wrapped the goods in a foil pan as was hoping to put on the smoker, except smoker had other plans. If I repeat, I would still stay with 8 strips of orange zest and not increase for a double recipe. Sadly, I didn't take a pic, but ours did not look as luscious as the picture. Definitely more soupy; but everyone enjoyed. I can see this meat easily repurposed. The plan for dinner was this: pibil, arroz verde, frijoles olla, and tortillas de harina esitlo sinaloa. The torts were a complete fail, so overall we had deconstructed tacos. Pork marinated in a 9x13 baking dish (also doubled marinade for 5 pounds of meat) for 18+ hours. Very tender. Definite citrus flavor. I feel like just eating meat on its own is less of the sum of the effort, but I think if our torts would have worked, it would be taco-worthy. Give it a go and see what you think:-)

  • averythingcooks on March 25, 2023

    I cut this in 1/2, made his achiote paste and did not have the banana leaves. It does have a pretty big hit of citrus (yes…predictable) and so I think we preferred his slow roasted pork with tomatoes & guajillos. We ate this with lots of taco toppings (sour cream, cheese, salsa, chopped red onion & shredded lettuce)…me over leftover rice and T as a tortilla wrap. A nice dinner but not sure I’d repeat.

  • Nrnarayan on August 01, 2025

    I couldn't find the banana leaves so I skipped those and just put it directly in my dutch oven. My group loved it, it's one of my favorite recipes from the book

• Stir-fried shrimp with coconut and cashews in a sweet tamarind sauce (Camarones al tamarindo)

  • DFarnham on May 30, 2022

    Served this as an appetizer for a group. Interesting. Followed recipe as written. Not spicy considering the jalepeno count. It looked NOTHING like the book pic. I used tamarind concentrate--maybe this was wrong! Everyone wasn't quite sure what to make of it at first, but then dove in for seconds. I would recommend that you add the tamarind mixture to taste---I felt it was almost too much and would add less in the future.

  • innerharbors on September 12, 2024

    Loved it. Had to strain the tamarind salsa to remove some chunky bits, and ended up adding about a quarter cup more water than called for. Toned down the sambal olek... Otherwise delish, and will definitely make this again.

• Raw shrimp and watermelon tossed with coconut milk and lime juice (Ceviche de camarón y leche de coco)

  • pattyatbryce on July 09, 2022

    So fresh and summery!! Make this dish. Great for those who don't like spicy because spice is on the side in the habanero oil. Lime "cooks" the shrimp enough for those who don't love raw. Seriously good.

• Charred habanero oil (Aceite de habanero quemado)

  • pattyatbryce on July 09, 2022

    Not sure I love this, but it was good with the coconut shrimp ceviche.

• Red snapper fillets in a tomato-bell pepper sauce with capers and olives (Pescado a la Veracruzana)

  • bernalgirl on July 10, 2022

    Great recipe, great directions. I served the sauce along side and those of us who had the fish and sauce together enjoyed the complexity of flavors. I used rock cod, which is similar to snapper in size and texture. I look forward to making this again.

  • nicolepellegrini on May 07, 2025

    Nice version of Veracruzana, maybe not my favorite though (I think I like it when the sauce is more tomato-forward vs. peppers. I lost the crispy skin even using a nonstick pan.

  • SpatulaCity on January 09, 2025

    Tasty preparation. Fish counter didn’t have snapper, but recommended sole in its place. Loved it with its big helping of veggies on top! I can see the veggies being nice and simple on chicken as well.

  • innerharbors on May 23, 2025

    Enjoyed this a lot and especially enjoyed it as an easy weeknight meal. No chance of finding skin-on red snapper so used Pacific rockfish which pan-fried wonderfully. Will make this often.

• Slow-cooked pork with roasted tomatoes and guajillos (Morisqueta Michoacana)

  • bwhip on July 11, 2022

    We loved this. Super tender pork, with wonderful, authentic flavor and just the right amount of heat. Served with the Arroz Blanco con Mantequilla from the same cookbook. Excellent.

  • bernalgirl on August 05, 2022

    This was good served for dinner after braising through the morning, but the next day it was absolutely great. The balance of tomatoes and chiles nicely compliments the pork. We enjoyed this with the arroz blanco and I would love this with homemade corn tortillas.

  • SugarTreeBaking on November 06, 2022

    I may have cut my pork too small as the braising turned the meat into chewy nuggets of pork. The sauce was bright, spicy and beautiful. If I do make this again, I’ll keep the pork shoulder whole, braise in the sauce, then shred. Yes, sauce was even better the next day.

  • SpatulaCity on January 08, 2025

    Flavor is delicious! I used all the guajillos, but only used 2 (of 3) seeded arbol chiles to rein in some of the heat. Came out perfect to our tastes! Made A day ahead and slowly reheated to serve. My only comment is the pork doesn’t come out as fork tender/shreddable as when you slow roast the entire shoulder. Maybe it needs more time braising? Due to feedback here I preemptively removed excess fat in chunks, but left in the sauce for richness and flavor. Just avoided when plating. I took a note from the Chicken enchiladas from this same book and cooked some tortillas in the pork sauce, sprinkled cheese as a filling and served alongside. Yes! It works here too! We also served with simple roasted cauliflower for veg.

  • averythingcooks on November 09, 2022

    I easily scaled this back to 1/3 (perfect for 2) and I made it the day before we intended to eat it...it was really good on day 1 and REALLY good on day 2. My pork was in 2" cubes and as simmering is a challenge on my stove, I put it in a 325 oven which I then dropped to 300 at about 25 minutes. My pork was beautifully tender somewhere b/w 1.5 and 2 hours and we enjoyed it the next day over his arroz blanca (with some added black beans). Delicious!

  • mlonigan on March 01, 2025

    I use canned fire roasted tomatoes which means the dish doesn't take much active time to make. This is in my regular rotation for meal prepping lunches.

  • icooksometimes on January 01, 2026

    This is definitely a repeat meal, the sauce is phenomenal for how little effort it takes.

  • dmdmdmmm on February 18, 2026

    Didnt take a lot of effort to make but it was pretty good!!!

  • Bookwormsub on January 10, 2026

    So delish! Will make this again and again. Not a lot of effort.

  • jenburkholder on August 14, 2023

    I thought it was delicious - pork ended up shredding and soaking up all the sauce (not a bad thing). Made a day ahead and braised in the oven. Son did not care for, oddly.

  • Stephenn31 on March 24, 2023

    I made it in a slow cooker all afternoon and the pork became so tender and delicious. I would make this again! I cut the recipe in half and it definitely made four portions (and I’ll use the extra salsa rojo to make enchiladas later this week)

  • Nrnarayan on August 01, 2025

    Love this. Used the fire roasted tomatoes and came out great. Was good the first night, fantastic the next day as leftovers

• Pasilla and allspice-braised pork, avocado, and cheese wrapped in toasted tortillas (Burritos de chilorio)

  • bernalgirl on July 11, 2022

    This is delicious! And for the effort is very much worth doubling if you’re cooking for 4+ people. I adjusted the chiles, increasing the anchos to control the heat. My kids bagged me to make this again

  • averythingcooks on February 22, 2024

    This braised pork is full of flavour. For 1/2, I used 2 pasilla, 1 guaillo & 1 ancho and I thinned the chile "gravy" at the beginning with some beer to ensure the pan didn't dry out. I added salt & acid (pickled hot pepper brine) to taste at the end. Our burritos included the meat, a little rice, black beans, corn, pickled onions, diced fresnos, cheese, sour cream & my "'pretty hot" tomatillo salsa verde. One fully loaded burrito each & we were stuffed. I'm very happy to be sending leftovers to my freezer. If you want it hotter, it's easy to embellish the meat in the pan OR spice up your own burrito to taste.

  • CaptainPantsless on May 06, 2026

    Didn't turn it into burritos but the pork is fabulous. Definitely make the onions and/or salsa to cut through the richness!

  • alexandra_zpdtlt on February 08, 2026

    I recommend weighing the chiles and not going based off of count - we had some large dried chiles and needed more liquid before we braised the meat (added some water and worked out perfect). Made the salsa and picked onions that was suggested - highly recommend.

• Hearty hominy and chicken stew with poblano, tomatillo, and pumpkin seeds (Pozole verde estilo Guerrero)

  • pattyatbryce on July 11, 2022

    We really liked this. perfect for a rainy day to make.

  • TrishaCP on May 07, 2023

    We really liked this too. The addition of the cilantro/scallion blend at the end was pretty key to the overall flavor, plus liberal use of toppings. I also used adobo to season the chicken while roasting it.

  • lean1 on February 01, 2023

    Tried making this yesterday. Left out most of the chili and cilantro. Was thinner than I hoped but still flavorful. Use the pumpkin seeds. its gives it a rich flavor.

  • sbrooksh on February 27, 2023

    We loved this! Great flavor, bright and tangy and fresh. We just used avocado, raw onion, and lime for topping. Pepitas are essential. Overall a super flavorful and pretty low maintenance soup.

  • Hansyhobs on December 04, 2023

    I made this using dried pozole that I cooked myself. Nice enough recipe, felt it was a little bland but could be that I am just not that into soup style dishes

  • Soulkitchenjen on January 31, 2023

    This was…fine. For all of the flavorful components, it really lacked depth. I apparently should have used all of the toppings and not just avocado and lime. I used a stick blender for the blending parts. Easier to clean and less fear of hot liquids to the face. Maybe it’ll be better as leftovers.

• Salsa guajillo-dipped tortillas with roasted chicken and queso fresco (Enchiladas mineras)

  • rmardel on July 13, 2022

    The enchiladas are really the side dish here. The chicken cooked in the guajillo sauce is wonderfully moist and flavorful with just a hint of heat. I placed the chicken thighs in the oven to crisp the skin while I finished the enchiladas prior to serving. The enchiladas, chicken, and the vegetables which are also cooked the guajillo sauce make a complete meal. I subbed chayote squash for the potatoes, so there was perhaps more sauce than there would have been had I used the more absorbent potatoes.

  • SpatulaCity on January 07, 2025

    Delicious dish! I used boneless skinless thighs so may have missed out on extra flavor, but I do love avoiding the hassle of dealing with bones and flabby skin! I picked up fresh corn tortillas from a tortilleria and the quality was a real treat in this dish. I forgot to buy queso fresco or Cotija, so used a “Mexican blend” I had on hand. Not true to the original but it tasted so good!

  • kguddall on August 11, 2024

    Made the Enchiladas Mineras sauce. Fantastic! I would use 1 1/2 teaspoons of salt next time instead of two teaspoons. We grilled chicken to go with the enchiladas. I will use this enchilada sauce often. Very easy to put together.

  • CaptainPantsless on June 01, 2026

    Very tasty, very easy. The chicken was tender and flavorful, the veggies soft and seasoned all the way through, and salsa-dipped tortillas stuffed with cheese are guaranteed delicious.

• Mango, pineapple, and jicama salad with an orange-lime dressing (Gaspacho Moreliano)

  • rmardel on July 13, 2022

    Excellent play of flavors and textures with the softness of the mango, the pineapple, the crisp jicama and sharp onion. It is the dressing that makes it shine though. Two citrus zests and the acidic heat of the chiles de árbol elevate a simple vinaigrette into something special.

  • SpatulaCity on January 26, 2025

    Accidentally forgot the Cotija cheese. Oops! Still delicious though! Loved the acid-sweet-spicy play between all the flavors, and really loved the clean crunch from the jicama. Will be a great summer salad!

  • Julie77008 on March 17, 2026

    Delish and fresh.

  • ellwell on June 24, 2024

    This was a hit at the dinner party. Added a really nice fresh note to the rest of the spicy dinner.

• Seared pork steaks marinated with coriander and thyme and wrapped (Tacos Árabes)

  • bernalgirl on July 14, 2022

    Fusion tacos, blending Mexican and Iraqi flavors, these are an absolute winner and an easy weeknight dinner. I had thin-cut boneless pork loin chops, although from the fattier end of the loin these are less fatty than pork shoulder so I added some olive oil to the marinade, and let it sit for three hours before cooking. Again since it wasn’t the shoulder cut, I fished the meat out of the marinade to cook, and sautéed the marinade mixture with the pan drippings before serving. Absolutely delicious, my family asked that this be put in regular rotation.

  • ellwell on June 24, 2024

    These were a hit with our guests. The pork shoulder was a little too fatty for my taste, so I ended up cutting a lot of the unrendered fat away. The recipe doesn’t tell you to do this, but you need to slice the meat thinly before mixing with the parsley and serving. I had just enough left to serve four people (and my steaks were slightly larger than the recipe called for), and wished it yielded more. When I make it again I will cook three steaks for every two guests. We served with salsa chipotle, cucumbers, radishes, tomato, avocado, and onions.

  • Nrnarayan on August 01, 2025

    Have cooked this a few times, always comes out great. I actually prefer this with a thicker slice of pork shoulder- but of course adjust the cook time. Pairs perfectly with the salsa chipotle and cucumber as recommended.

• Large toasted corn tortilla topped with refried beans and grilled marinated flank steak (Tlayuda con tasajo)

  • rmardel on July 18, 2022

    This fusion marinade yields a steak that is complex and rich. The miso is noticeable but not overpowering; the chipotle brings a chocolaty smokiness to the meat but really no heat. I might add more chipotle on my next go round. Note, I marinated my steaks dry in the refrigerator, on a wire rack set over a baking sheet, allowing the air to circulate and the surface of the meat to dry slightly. I also felt that the best flavor was achieved after marinating at least 12-hours. After one hour's marination, the difference in the meat was barely discernible.

  • bernalgirl on July 09, 2024

    A EYB search on flank steak yielded this outstanding miso-chipotle marinade, which I applied to thinly sliced-sliced beef tri-tip and marinated for several hours. The mini-steaks were perfectly savory and beefy. I’d like to make the whole recipe but this was a great start.

• Herb and cheese meatballs with a smoky tomato-chipotle sauce (Albóndigas en chipotle)

  • bernalgirl on July 27, 2022

    This recipe makes a very light and delicate meatball, I love his technique of breaking up the meat with forks. One the first night, we found this dish a little too bland, but on the second night I simmered the sauce down with diced lightly boiled potatoes and romano beans, making it a sort of meatball stew, and the flavors were more pronounced. Note that this recipe easily makes 10 portions, not the 4-6 in the book. I’m not sure the effort warrants a repeat, unlike many other recipes in this book.

  • runoutofshelves on January 06, 2023

    great flavours. unfortunately our meatballs fell a bit apart. We halved the recipe so maybe got our quantities askew. We liked it on its own with the rice and beans more than with the tortillas. The sauce is especially yummy and I loved how you use foil to char the tomatoes.

  • averythingcooks on March 07, 2024

    This is the 4th recipe from my books for this dish that I've tried & I will admit to getting mildly annoyed by the "fork method" & bailed to just using a gentle hand. The meatballs are very moist & tender and as my habit is to oven roast them, then finish them in the simmering sauce, they mostly stayed intact. I typically cover the dish with grated cheese, followed by a run under the broiler. We ate this with grilled garlic ciabatta buns and really enjoyed it.

  • Soulkitchenjen on January 26, 2023

    This is an amazing meatball recipe. They’re very tender. You’re going to have casualties. The flavor is incredible.

  • Stephenn31 on October 16, 2022

    Delicious

  • Nrnarayan on August 01, 2025

    This recipe is so amazing its worth the fuss, though I ignore the fork method and just use a gentle hand. The meatballs are really delicate so next time I'd experiment just broiling the meatballs in the oven instead

  • william_twih48 on June 03, 2026

    I double the recipe and did a 3:1 ratio of ground turkey to pork. These were soooo delicious!! Great meal prep item. Recommend cutting back on the chipotle peppers. I did three cans total for a double recipe and it brought the heat!

• Toasted tortillas filled with jammy eggs and topped with a pumpkin seed sauce (Papadzules)

  • rmardel on July 29, 2022

    This was good but I don't believe I will make it again. I prefer Diana Kennedy's version, although the jammy eggs do make a nice garnish.

  • Nrnarayan on August 01, 2025

    Interesting but not my favorite. I wonder if I toasting the pepitas more would have helped

• Roasted poblanos in a garlic-cream sauce (Rajas con crema)

  • bernalgirl on August 05, 2022

    An absolutely delicious version of a family favorite. We loved this with the arroz blanca. I’ll definitely be making this again to serve as tacos, a side dish, salad r with scrambled eggs and tortillas.

  • Hansyhobs on December 17, 2023

    This was incredible. I had a ton of poblanos and wanted an easy recipe to cook them all up with, and this was not only easy, but absolutely delicious

• Butter-roasted fresh corn with poblano and chile de árbol (Esquites)

  • averythingcooks on August 26, 2022

    I used a mix of parsley & oregano for the fresh herbs, feta for the cheese, sour cream for the crema and I had to use ground chilies de arbol to taste as I have no source for fresh. Happily, he gives lots of suggestions for substitutions and this was a very flavourful side for last night's dinner.

  • bernalgirl on February 19, 2026

    I had frozen corn so I increased the onion and poblano so that it was more of a medley than a predominantly corn dish, stirred the crema into the dish, and topped with cotija cheese. We loved it this way although I’m looking forward to making it with fresh corn.

  • ellwell on December 28, 2022

    We used parsley and cilantro for the herbs, plain yogurt for the crema, and Mexican blend cheese. (our grocery stores were not well stocked after the Christmas rush). As my cooking teacher in Peru once said, "good plus good is good". It was a delicious side dish for our carne asada tacos.

• Slow-roasted goat in a rich guajillo-ancho broth with tomato and roasted cashews (Birria estila Aguascalientes)

  • fprincess on June 10, 2024

    I used two 4.5 lb goat shoulders, fresh raw peanuts from Hawaii, skipped the tortilla as I didn't have any on hand. The meat took about 6 hours to be tender. The consommé was rich, thick, very complex in flavor - absolutely delicious. Excellent served in tacos with the salsa de chile de arbol! Quite a bit of work but happy to have lots of leftovers. Next time I will try Rick Bayless' version in a cast iron pot.

  • mikkarose on December 02, 2023

    i made with lamb shoulder and it was delicious - love the complex flavors in the broth.

• Pan-roasted cactus strips in a spicy guajillo and chile de árbol sauce (Nopales enchilados)

  • bernalgirl on March 14, 2024

    This spicy, saucy recipe largely eliminates the slimy, okra-esque quality of cooked nopales. I’d cut the arboles chiles by half next time, this was quite spicy. I also want to try this technique with a green chile or tomatillo sauce, which my family prefers.

• Toasted pasta with poblano, serrano, and potatoes simmered in chicken stock (Fideo seco)

  • bernalgirl on March 05, 2026

    This is a tasty and comforting side that went well with pan-grilled chicken and the other recipes from this book.

  • bching on February 06, 2025

    Comforting February dinner, made on the stovetop in one pan. If we make it again, we'll substitute sliced mushrooms for the potato.

• Marinated beef grilled with chorizo and jalapeños served with grilled quesadillas (Carne asada)

  • averythingcooks on August 27, 2024

    We grilled a smallish bavette steak (using 1/3 the marinade) and pulled roasted jalapenos out of the freezer. I pan fried the meat from 1 chorizo sausage then cooked the marinated onions + some sweet peppers in the same pan. We made wraps with the meat/veg mixture + Monterey Jack and raided the fridge for corn relish, salsa & sour cream. This was an easy & tasty dinner.

  • DFarnham on November 26, 2023

    Delicious meat. I would double the onions next time only because they are so good, and they cook down to very little! We did not do the chorizo or the grilled quesadillas, but will definitely repeat this recipe.

  • ellwell on December 28, 2022

    This was a fairly simple marinade and made for delicious filling for our tacos. Because we were using another hot sauce, we didn't grill the chorizos or jalapeños with it. We all loved it and are looking forward to the leftovers!

  • shelbstirr on February 05, 2025

    This marinade is AWESOME. I only made the beef, onions, and jalapeños and ate them as tacos.

• Chipotle- and beer-marinated steak in a toasted flour tortillas with cheese (Arrachera y tacos norteños)

  • averythingcooks on November 12, 2023

    I used 8 oz of flank steak (to serve 2) with 1/2 the marinade but with fresh corn to use up, I made a different corn & chile relish as a topping along with Monteray Jack, pickled onions & a yogurt/salsa crema. The chipotle & fresh citrus juices in combo with the soy & fish sauce etc gave the meat lots of flavour and with everything on hand, this is a great way to marinate a flank steak that you could then serve in various ways. I also plan to make the cooked garlic, chile, tomato topping for our next taco night.

  • bwhip on December 04, 2022

    These were excellent, very flavorful. I used flank steak, and commercial (local, high-quality) tortillas. The pepper/onion/cheese mixture was delicious, and quantity was quite a bit! We served with guacamole.

  • karen_v9z215 on January 26, 2026

    Made for a delightful Christmas breakfast. Distinct flavor with the fish sauce, but everyone enjoyed!

  • Stephenn31 on April 16, 2023

    Delicious and easy - the recipe quantities would make for four very hungry people!

  • Nrnarayan on August 01, 2025

    Fantastic steak taco for a party! Be careful with you fish sauce- I think the one I use is stronger so I only use half in the marinade

• Chicken and corn dumplings simmered in a velvety chile sauce (Mole amarillo con chochoyotes)

  • patrick_qrpwvs on April 27, 2026

    This was delicious but pretty time consuming, as others said. I used guajillos, yellow bell pepper, zucchini and potato. The chicken and veg were perfect with the mole, but I was not a huge fan of the chochoyotes. 8/10 and will make again!

  • nikki_ml27zt on March 12, 2026

    Like someone else said, it took time to source and to make the recipe. Maybe 4 hours total, but did include hands off time. I did the substitutions with the chile guajillo and banana peppers as well as boneless skinless chicken breast instead of chicken legs (family preference) Very flavorful mole and made a lot! The masa dumplings weren’t my favorite as I didn’t think the flavor really permeated the entire dumpling and the middle was a little bland. I will likely up the salt or add chicken bouillon or other seasonings to the masa that would complement the mole. Will be adding this to make again.

  • shannon_uprwb1 on March 04, 2026

    This took sourcing and time. The end result was very tasty and made a lot! of food. Next time I will skip the chicken griddling and just use a rotisserie chicken. Cooking the chiles in the chicken fat surely boosts flavor but I kind of hate dealing with raw chicken so I’ll take the L there. I ended up with less sauce than expected - it was difficult to submerge the chochoyotes to cook until floating. Maybe this was because I was cooking in a large cast iron skillet where greater surface area equals greater evaporation. Sauce was a nice thick consistency but I wanted more!

• Roasted vegetables in a rich corn broth made from fresh and dried corn and green chiles (Chileatole verde)

  • Hansyhobs on November 24, 2023

    This was ok, I liked the texture but I wanted a bit more flavour. I had a tomatillo salsa and chucked that in which made this a bit more exciting.

• Orange- and lime-marinated grilled pork (Poc chuc)

  • Nrnarayan on August 01, 2025

    Perfect to do on the grill for a taco party. I prefer thicker slices then he specifies

• Rich chicken soup with chiles and lime topped with crumbled fried corn tortillas (Sopa de lima)

  • Nrnarayan on August 01, 2025

    Love this! Perfect healthy meal to put together quickly. Freezes great

  • mooo42 on March 26, 2026

    Made a lot of swaps and still turned out great. Used leftover roasted chicken breast, omitted fresh chile, used tinned fire roasted tomato, added sliced carrots and slivered chard.

  • Bessp on November 03, 2024

    Delicious! Super easy and quick. Great for a chilly night. Different enough from a standard chicken soup to be interesting.

• Braised pork shoulder with tomato, chile ancho, fresh green chiles, and raisins (Horneado Tabasqueño)

  • jazminlui on January 28, 2026

    Once I added all the meat the liquid looked too thick to braise for 2.5 hours. I added about 1 cup of water. It tasted flat after it was done cooking but the day after the flavours were so improved! Way more tomatoey. This dish is not spicy so it's nice having the spicy arroz rojo with it.

  • als102 on July 17, 2025

    Definitely good, but also definitely did not have enough liquid to be stewed for 2.5 hours. Would recommend keeping an eye on it, adding chicken broth or water every so often, and giving it a good stir periodically.

  • Stephenn31 on October 17, 2022

    Nice flavours.

• Beef stew with sweet green peppers, sweet potatoes, and plantains (Puchero Tabasqueño)

  • patrick_qrpwvs on May 23, 2026

    Tracking down most of the ingredients was a serious headache, but in the end it was worth it. The broth was absolutely incredible, meat fall off the bone good. I used osso bucco beef shank. I was unable to get fresh corn and taro root/malanga and I forgot to add the green beans at the end. I also parboiled the yuca separately for 15 minutes (and drained) before adding it to the stew. Even with a couple of missed ingredients, this was exceptionally well balanced! 9/10 would definitely make again!

• Jumbo lump crabmeat in a garlic cream sauce with crushed red chiles (Jaibas enchilpayadas)

  • Nrnarayan on May 31, 2026

    used as a dip, very good but not sure I'll make again with the expense of crab, the dairy overwhelms the crab a bit in flavor

• Slow-roasted pork shanks with chiles anchos over refried beans (Frijoles con veneno)

  • Stephenn31 on February 12, 2024

    Would make again. Balanced. Good as part of a bigger Mexican meal

  • RachaelHeath09 on August 19, 2023

    I’ve made this twice now and it’s amazing. Absolutely love it. It’s a perfect tostada topping and it’s been a hit both times we made it with adults and kids.

• Braised oxtails with roasted poblanos and tomatillos (Caldillo Durangueño)

  • innerharbors on March 02, 2025

    Call me a light weight but this was super-duper spicy for my palate! Recipe called for 8 poblanos and I had only used 6. I added a couple of potatoes and served it over short grain brown rice and it transformed into a perfect stew.

• Garlic and lime slow-roasted pork sandwiches with salsa and pickled jalapeños (Torta de lechón)

  • aimeekitty on March 26, 2025

    This recipe is VERY time consuming but it's very good. You have to marinate the pork 3 days in advance and then it cooks for 8 hours after that and must rest for 5 hours! I'd recommend making the pickles and sauce on a separate day in advance, in fact, do that 3 days in advance at least too. The pork smells divine and was tender and lovely, and even though I'm not a big fan of pickles, I liked these.

• Fresh, butterflied shrimp with avocado, cucumber, lime, and a spicy serrano salsa (Aguachile)

  • RachaelHeath09 on August 19, 2023

    LOVED THIS. So simple for how delicious and fancy this felt for a shrimp tostada. This is a great weeknight meal. And would be great to make for guests.

• Sirloin steak simmered in a roasted tomatillo salsa with bacon and served over beans (Carne en su jugo)

  • Soulkitchenjen on February 01, 2023

    Absolutely delicious. Used pinto beans. The whole thing was more of an ordeal that the recipe suggests. Just so good.

  • lindsey_5xsrit on January 05, 2026

    Great flavor and easy to follow though my meat came out a bit tough not tender. I used Petite NY Sirloin so would try again with a fattier cut or potentially play with cook times. I wasn’t familiar with this dish prior to making this recipe so may have been user error. Served with pinto beans (recipe from the book).

• Rich hominy and pork stew with guajillos, anchos, and chipotles (Pozole rojo)

  • jazminlui on February 22, 2026

    I’ve made pozole before and was disappointed- this recipe was so much better as it tasted like all the flavors really come together. Used foil to bake the hominy as suggested by another user. A squeeze of lime is essential to maximizing the flavor. Finally a recipe which can be made a served the same day!

  • DFarnham on February 13, 2023

    Made this for Super Bowl. Pretty straight-forward recipe. I prepared the day before so flavors could meld. Since you blitz the stew base, I will probably remove or only add a small piece of the star anise next time as it definitely comes across in the flavor. Also, I would use nonstick foil when roasting the hominy as they tend to stick.

  • Hansyhobs on December 05, 2023

    Nice and rich - I had pork stock in the freezer so I used that instead of water. Made this with my cooked-from-dried pozole. I could have done with turning the pork shoulder halfway through cooking. The submerged bit was completely shreddy, but the top wasn't as much.

• Fried egg tostada with a refried salsa, steak, and beans (Huevos rancheros con arrachera)

  • als102 on July 01, 2025

    Everything about this dish was flawless. I substituted a small hanger steak and it turned out super well. Since it was a smaller cut I marinated it for only 2 hours and it was perfect. The combination of flavors with the refried beans, steak, eggs, salsa, tostadas... going on my favorites list for sure.

• Corn-fried fish tacos with papaya, tomatillo, and a spicy cream sauce (Tacos capeados)

  • aimeekitty on March 26, 2025

    Oh my goodness! one of my favorites. Will definitely make again. Better than a restaurant! (Can do commercial flour tortillas too or whatever you want)

• Crispy corn flatbread (Tostadas de maíz): Baked tostadas

  • als102 on July 01, 2025

    I love these baked! They are perfectly crispy and very simple.

  • patrick_qrpwvs on May 24, 2026

    These are simple and tasty and go with a lot of the other recipes in this book (especially the soups/stews). However make sure to keep a close eye on the tortillas as they are baking. These only took around half the stated time in my oven (around 6 mins total time). The difference between delicious and charcoal is just a couple mins.

• Smoky dried jalapeños stewed with garlic and a touch of sugar (Salsa chipotle)

  • Nrnarayan on August 01, 2025

    Love this one, especially since it uses pantry ingredients. BUT do not follow the count of add 9 chipotles, just weigh them. Maybe mine were way bigger than his but I didn't need nearly that many.

  • ellwell on June 24, 2024

    Tried this with 9 chiles as per recipe. After processing it, I couldn’t even inhale in its vicinity without coughing. Way too strong. Made it again using only 4 chipotles. Still too hot (and I like a lot of heat). Made it again using only 2 chiles. It was still hot but we were able to use it in small quantities. Wondering if there was a typo or something in the recipe.

• Fermented carrot and habanero (Salsa de zanahoria y habanero)

  • shelbstirr on October 25, 2025

    Delicious! Love the jalapeno, everything is well balanced. Keeps well in the fridge.