Amy Hernandez

Salsa roja de tres chiles para tacos (three chile red salsa for tacos) recipe

As summer heats up so does our love of all things outdoors; and one of the best ways to spend an afternoon outdoors is to grill out. Tacos are a great grilled or roasted outside meal that is sure to...

Mexican foodie 101: serrano chiles

Known for its crisp flavor and firm fleshy texture, the serrano chile is a definite workhorse when it comes to Mexican cuisine. At 10,000 to 25,000 Scoville units, it is hotter than its distant cousin, the jalapeño...

Mexican foodie 101: de arbol chiles

Versatile and beautiful with its incendiary red color, the de arbol (from the tree) chile is both a workhorse and a jewel within the vast realm of Mexican food. Measuring 15,000 to 30,000 Scoville units, this chile is...

Mexican foodie 101: cumin

Known for its warm tones and pungent aroma, cumin has endeared itself to the palates of many adoring Mexican foodies. Second only to black pepper, cumin holds the distinction of being the second most popular spice on the planet...

Enmoladas (chicken enchiladas made with mole poblano) recipe

Enmoladas are nothing more than glorified chicken enchiladas made with mole poblano. Of course this is the fact of the matter, but the simple yet sublime culinary experience they create is nothing short of inspired. Salty cheese balances...

Barbacoa de venado (roasted venison) recipe

Barbacoa de venado, or roasted venison, is a wonderful and festive comfort food for many people of Mexican descent. Often served for family and special occasions, its authentic preparation is a time-consuming labor of love. Barbacoa is traditionally...

Chiles en escabeche (pickled jalapenos) recipe

One of the best ways to perk up any meal is a great pickled chile. Served in abundance alongside your favorite taco or added to your torta of choice for an extra kick, chiles en escabeche are a mouth full...

Tepache (fermented pineapple water) recipe

Tepache, or fermented pineapple water, is a real authentic Mexican treat. Simple in concept and made in a few quick and easy steps, Tepache only requires time, patience, and an adventurous spirit. An acquired taste for some, this interesting...

Chileajo (pork in garlic and chile sauce) recipe

With succulent and tender pork pieces luxuriating in a rich chile salsa, Chileajo is yet another of a long list of Mexico’s culinary gems. Made from the well-known building blocks of dried chiles, tomatoes, tomatillos, and...

Pastel de chocolate con Kahlua (chocolate Kahlua cake) recipe

Chocolate and coffee have always been considered a match made in heaven. Nothing clarifies the perfection of this union more than a quick and easy pastel de chocolate con Kahlúa. With full-bodied chocolate flavor accented by...

Salsa roja de tres chiles para tacos (three chile red salsa for tacos) recipe

Mexican foodie 101: serrano chiles

Mexican foodie 101: de arbol chiles

Mexican foodie 101: cumin

Enmoladas (chicken enchiladas made with mole poblano) recipe

Barbacoa de venado (roasted venison) recipe

Chiles en escabeche (pickled jalapenos) recipe

Tepache (fermented pineapple water) recipe

Chileajo (pork in garlic and chile sauce) recipe

Pastel de chocolate con Kahlua (chocolate Kahlua cake) recipe

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