Pork verde enchiladas were a huge hit when I made them this week. I’m sure they’ll be a huge hit when I make them next month, too.
Classic New Mexican Chiles Rellenos
Traditionally these are prepared with cheese fillings, but a cooked meat mixture, or a combination of meat, dried fruits and nuts also works well.
Blue Corn Flautas
The word “flauta” (flaow-tah) means “flute” in Spanish, an allusion to the rolled shape of the tortillas in this dish.
Spicy Avocado Mayonnaise
This avocado mayonnaise isn’t just a jar of Hellman’s with some avocado mixed in. I’m not above that sort of laziness but this version is for those who honestly want a healthier eggless option for their mayo.
The Versatile Beans of Mexico
A clay pot with boiling beans covered by a deep clay saucer with hot water in it is a common fixture in the kitchens of Mexico.
Chicken Paprika with Dumplings
To celebrate the tasty wonderfulness that is chicken, I asked Dave DeWitt’s wife Mary Jane Wilan to share her all-time favorite chicken recipe.
Congo Peppers and More
While exploring the multifaceted cuisines of Trinidad and Tobago (T&T), Dave and his wife, Mary Jane, had the opportunity to experience Congo pepper fever on those two islands.