This video covers how to toast chiles to enliven and deepen their flavors and then I apply that technique to making a whole wheat pasta tossed with an ancho guajillo chipotle sauce mixed with trumpet mushrooms and dried apricots and finished with fresh mint. Get the recipe for the pasta here.
Authentic and Inspired Recipes for Mexico’s Favorite Street Food CHEF JASON WYRICK Available September 2014 Celebrated chef Jason Wyrick showcases the liveliness of Mexican flavors and textures with recipes for traditional and creative tacos you can make at home, featuring your own homemade tortillas, salsas, and condiments. These recipes, based on genuine recipes gathered across Mexico, […]
This taco is a specialty of Southern Arizona and Sonora, Mexico. It’s actually a hybrid tostada taco, with a crisp tortilla that gently curls around crispy beans and vegan cheese. It’s absolutely delicious and it has one of the coolest names for a taco I’ve ever heard, because Tacos Vampiros translates to “Vampire Tacos.” Some say […]
Bryant Terry $27.50 10 Speed Press ISBN: 978-1-60774-531-0 5 stars A Beautiful, Delicious Global Adventure The moment I received Bryant Terry’s new tome, Afro-Vegan I tore into it. Not literally, but I did read a good chunk of it in one sitting. Since then, I have revisited this book, made a few of the recipes […]