Adding canned tomatillos really makes this dish. Fresh tomatillos might work, but I have not tried using them. You would want to roast them before adding. The San Marcos Whole Tomatillos are quite salty so we recommend not adding any additional salt beyond what the recipe calls for. If you cannot find the San Marcos, … Continue reading Chili Verde (Colorado Green Chili)
For real deep flavor we combined 1/2 ground beef with 1/2 ground Bison and it makes a real difference in the taste and texture. The addition of toasted corn also gives a nice texture and flavor. We like to serve this over rice or pasta. It can also be served on its own in a … Continue reading Chili Rojo
Here in the Rogue Valley we're currently under an inversion layer or an air stagnation advisory. It is all meteorologist speak. All it means is it's cold and we're in the fog, thick fog. I'd take a picture for you but all you'd see is fog. So last night I had to make soup, just … Continue reading Chicken Tortilla Soup
We have been invited to a Halloween block party. We are excited because this is a good chance to meet our new Oregon neighbors. We are going to bring our Black Bean Salsa and some tortilla chips. I just finished making it this morning to allow time for the flavors to meld. This is one … Continue reading Black Bean Salsa
Just returned from Wisconsin Tuesday night. I was excited to be back in my spacious Oregon kitchen and to shop at grocery stores that have expansive varieties of product. I could have made anything I wanted for dinner my first night at home. But for some reason I had this craving for Green Chili & … Continue reading Green Chili & Pork Stew
It came up a few times with my friends in Southern California. There you can buy this wonderful stuff called Elote from street side carts. It's a type of corn treat made in Mexico and California where they grill the corn covered in delicious toppings like chili powder, mayonnaise, sour cream and other great stuff. … Continue reading Elote on a campfire
Tried a kind of fusion between Mexican and Italian in this dish.
For Cinco de Mayo let's make this take on Mexican comfort food.
If you have never heard of Chilaquiles (pronounced chill-a-keel-es) they are muy bueno para el desayuno (very good for breakfast).
Traditional Mexican breakfast dish, an easy and comforting start to a lazy Sunday.