Chef, Regional Mexican
Puebla, Mexico
Self-taught across twenty-eight years: family first, then every Diana Kennedy book, then thousands of tamales. Authenticity non-negotiable. Cooks for family and for love.
23 recipes
Achiote-roasted potatoes and carrots, charred squash and broccoli, corn dressed elote style, heat built per plate not in the pan
Birria, tinga, picadillo — master list and cook order
The no-compromise version, chiles and all
Guajillo + chipotle adobo — the short-on-chiles save
Puebla — shredded chicken in smoky chipotle-tomato
No chiles, no heat — beef, tomato, potato, warm spices
The neighbor's rice — toasted, fluffy, never mushy
Cook order, timing, and assembly
Flank steak, guajillo marinade, flat stone
Charred tomato salsa — the classic
Tomatillo salsa — bright, acidic, cuts the fat
No filler. Avocado, lime, onion, serrano, cilantro.
Maseca masa harina — traditional, achievable
Northern Mexico — lard, flour, and a hot cast iron
Cochinita pibil cook order, smoker timeline, and assembly
Slow-smoked pork in achiote and bitter orange, banana leaves
Yucatecan habanero salsa with bitter orange
Yucatecan — lime, salt, 30 minutes
Whole black beans with epazote and lard
Pellet smoker, pantry spice rub, potato bar topping
Recado rojo, overnight marinade, fall off the bone
The full chicken version, low and slow until it falls off the bone
Belizean stew chicken, dark from burnt sugar, with rice and beans
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