CHILE RELLENOS

If I had a “signature dish,” this would be it. I’ve been making it for years, before I started cooking regularly, and it is always a crowd favorite: goat cheese filled poblano peppers, in a soufflé batter, and drenched in either a fresh salsa verde or nogada sauce with pomegranate seeds.

SPANAKOPITA

This is a classic dish, and there are a lot of recipes for it out there. I like to add a little red chile flakes for just a little bit of a kick.

CHIPOTLE SWEET POTATO GNOCCHI IN ALFREDO

Gnocchi often ends up dense or gummy from too much flour or being over worked. Knowing that this is often a problem, making your own home-made gnocchi will probably be the best gnocchi that you’ve ever had. Here, I used sweet potatoes, which are high in protein, balanced with the smokey-
spicyness of chipotles.

SAVORY LAYERED PIE

I was inspired to do this kind of pie when I was in a stint of watching The Great British Baking Show. I loved the idea of a filling pie stuffed with delicious savory flavors.

MEXICAN BIRTHDAY DINNER

This five course tasting menu is versatile and satisfying. Roasted poblano cream soup, roasted brussels sprouts in escabeche, sopes with fresh jicama salsa, folded enchiladas in mole poblano, and chile chocolate mousse.