Chorizo y Papas Grilled Cheese (Homemade)

Chorizo y Papas Grilled Cheese

Today’s sandwich is the “Chorizo y Papas Grilled Cheese.” It combines ground chorizo, sauteed onions, habanero cheddar and American cheeses, and crispy Tater Tots on sliced white bread. Notes: Poke your head through the kitchen window of nearly any household in Mexico around breakfast time, and you’re likely to find a family with a skillet… 

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Bresca

Bresca

Occasionally, we’ll find ourselves at a near total loss for words. Oh, sure; I can generate 500 words detailing my opinion on the merits of patting buffalo wings dry before deep-frying, as opposed to breading them or smoking them. That kind of writing comes easily. But sometimes, every so often, a meal will come along… 

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Leftover Thanksgiving Turkey & Chorizo Breakfast Hash

leftover-turkey-chorizo-hash

The morning after a big family meal like Thanksgiving is the perfect opportunity to whip up a breakfast hash. You’ve got most of the ingredients already-cooked, and it uses up a lot of leftovers with new flavors completely unlike what you experienced the night before. The secret to a good breakfast hash, as I learned… 

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Frijoles Charros

frijoles-charros

On the Prolognacion de Montejo, a street streaking through a busy commercial district in Merida, Yucatan, Mexico, you’ll find a restaurant called “Los Taquitos de PM.” I lived nearby for several years before trying it, because it never seemed like it was in business, with no windows, and doorways covered by big, heavy pull-down metal… 

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How to Make Mexican Chorizo

how-to-make-mexican-chorizo

Unlike the Spanish style of chorizo, which is cured and sliced like a traditional sausage, Mexican chorizo is a raw ground pork sausage, often uncased, that must be cooked before you eat it. Bright red, fatty, spiked with vinegar and hot chile peppers, and intensely flavorful, I’ve come to think of it as Mexican bacon…. 

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Enfrijoladas de Pollo

enfrijoladas-de-pollo

At their most simple, enfrijoladas are bean-dipped corn tortillas filled with cheese, topped with more cheese, and baked. They’re a light, vegetarian staple of Mexican cooking, particularly in the Oaxaca region. Our enfrijoladas, however, are a copy of a breakfast dish served at Carboncitos in Playa del Carmen. Their version starts the same way, with… 

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Spicy Mushroom & Chorizo Tacos

chorizo-and-mushroom-tacos

This recipe was inspired by my favorite combination of flavors from the parrillada mixed grill platter at Carboncito’s, my favorite restaurant in Playa del Carmen. The star of these tacos is the mushrooms, with the chorizo providing a faint background of salty, crispy pork. The soft, earthy mushrooms contrast beautifully with the crisp crackle of… 

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Smoky Lamb and Chorizo Chili

lam-and-chorizo-chili

Since it suddenly became Fall this weekend (seriously, the temperature dropped 20 degrees and the leaves started hurling themselves off the trees, almost overnight), my long-sleeved shirts have come out and my mind has started filling with stews, bogs, and burgoos. To kick off the season of stick-to-your-ribs eating, I am starting with this lamb… 

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