Crispy Basket Burritos – For Once, Oven-Baked is Better Than Fried

I worked at a Mexican restaurant while in college, and one of my least favorite tasks was frying the flour tortilla bowls. You ha…

Chicken Tinga – Torn Between Two Lovers

Whenever I’m ordering something with chicken at a taqueria, I’m always presented with the same three choices. The grilled chicken…

Chorizo Fundido, Completo

If too much sausage in a cheese dip was the biggest problem you have during a workweek, you have to consider that to be a pretty …

My World is a Better Place with Hearts of Palm Ceviche

Oh, I do love a challenge. An upcoming pop up was going to require a vegetarian option as a main to go alongside my Octopus Aguac…

Horchata – No Tigers Were Harmed in the Making of this Drink

When it comes to delicious, unique, and refreshing summer drinks, it’s hard to beat horchata. There are countless ways to make th…

Refried Beans – Cooked Well, Not Twice

Contrary to popular belief, refried beans are not called refried beans because they’re refried.   As it turns out the name actual…

Mexican-Style Shrimp Cocktail – The New Taco?

One of the many advantages of living in San Francisco is my proximity to some pretty amazing Mexican food. That used to be a much…

Classic Guacamole – How to Make Guacamole Like a Guacamaster

It’s National Guacamole Day, or at least for a few more hours it is. Having said that, there is no bad day to make guacamole. The…