Yucatan grilled chicken. A little bit of sunshine next time you grill. Big, bold, bright tastes. Citrus. Achiote. Chili. Mustard. Garlic. What’s not to love?
Chicken tinga tacos are a great alternative to carnitas or carne asada. It’s way easier to make as well. Takes way less time. Delicious though. Definitely tasty.
New Mexican red pork chili, or carne adovada, is slow food. It’s good food. Do it right and it’s great food. Tons of chile and roasted onion flavour. Big, big tastes. And the best part? Use cheaper cuts of pork. Shoulder or country style ribs work well. Expensive parts dry out. This is a braise. You wouldn’t make stew with beef tenderloin. Pork is no different.
There is a better way to make pico de gallo. There are 7,502,231 recipes on the internet. I counted. All exactly the same. Chop some stuff. Mix it up. Eat. But there’s a better way.
Chile verde. Chili Colorado. Braised pork with tomatillos. Add some more green chilies and some cilantro and you have what might be the state dish of New Mexico. It’s all over the southern US. It’s nowhere up north. I don’t know why. It’s flat out comfort food.
For me bean dishes are all about cooking as you go. My friends are always asking me for the recipe for my bean dish. It’s never the same. It’s about what I have on hand. What I feel like. What will match the meal. Mexican pinto beans are a stable in my rotation though. Always good. Better than you’ll get at most restaurants.