Our Pinche Masa.
In our kitchen at Pinche Guero we embraced a saying, “Sin maiz, no hay pais”, “Without corn, there is no country”. This reminds us not only of the importance of corn to all the regions of Mexican cuisine, but as…
Let’s Talk Mole Mother**ers
Mole, the forever reigning queen of sauces dating back to the earliest of days in all of Mexico’s regional cuisine. Mole is a complex mix of different ingredients, toasted, roasted, and fried. Then simmered together with broth to incorporate all…
The Tacos in my Barrio
When I think about building a taco, oddly enough I find myself reverting to the simplicity of cooking Italian food. Cook from scratch, source the best ingredients for the dish, execute fundamental cooking techniques perfectly, don’t over think it. This…
Corn tortillas; The proof is in the puff!
Making the correct tortilla is critical in understanding one of the most important foundations of Mexican cooking. There is finesse involved. There is an understanding of knowing when your dough is too dry or sticky, as well as how to…
Selecting Mexican Chilis
One thing I noticed at the Markets in Mexico was the large display of chilis both fresh and dried. As you eat the different regional cuisines you realize that the dried chili is primarily the workhorse behind those complex flavors…