This bright pesto on fresh pasta is delicious and unexpected. Perfect for summer.
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.
Sopes are fried masa and potato boats that are delightfully crunchy, and can be topped with any variety of delightful flavors.
Huaraches are essentially oblong black bean stuffed tortillas, topped with any myriad of delicious additions.
It’s been a while since I’ve deep fried something. Discovering how easy and delicious these veggie empanadas are is not going to be a positive influence on my diet.
I loved the flavors from the Oaxacan Omelette so much that I used the rich spicy-tomatoey sauce to make a wonderful comforting dinner of braised tofu over brown rice.
My husband and I are on a Rick Bayless Mexican stint right now. I cannot recommend every single one of his recipes enough.