Rendering your own lard is super easy and you’ll get a significant bump in quality compared to store-bought lard. If you’re new to this technique please consider giving it a go! Refried beans, flour tortillas, tamales…they all have a secret ingredient in common that makes them taste Mexican. What is it? Yup, it’s lard….
Sopa de Aguacate – Is Your Kitchen Stocked?
Remember when we were talking about stock being the secret weapon that restaurants have over you? This barebones Sopa de Aguacate is the perfect litmus test to gauge whether the stock in your kitchen is that secret weapon, or if it’s pointing down at your own foot. It’s the simplest recipe in the world, but if…
Homemade Stock Is the Secret
May 2020 update: I recently experimented with adding nutritional yeast to this veggie stock and was quite happy with results. You can see details on that experiment in Better Vegetable Stock. What if the chefs from your ten favorite restaurants came over to your kitchen one day and said: Look, we’re willing to tell you…
Chile Pepper 101
chile / chilᐧe / ’Chilē / noun: a small hot-tasting pod of a variety of Capsicum the crown jewel of Mexican cuisine your new best friend There are hundreds of varieties of fresh chile peppers. Then add in that dried chile peppers have a different name than their fresh counterparts and it can get confusing…
3 Keys to Perfect Homemade Salsa
When I walk past the salsa aisle in the grocery store I give it the Hand. Like a fed-up mother who doesn’t want to hear it. Or a traffic cop halting a lane of approaching cars. Or a dude who knows that store-bought salsa just doesn’t come close to the real thing. Spend five minutes…