The Al Pastor was way better...
We travel to be surprised, right? While picking my favorite five dishes took some deliberation, coming up with five different foods or dishes that surprised me on a trip to Mexico should have taken me all of five minutes. But for some reason I wasn't expecting this. I have a vertiable library of Mexican cuisine in my condo courtesy of Rick Bayless, Diana K...
Our weekly roundup of what the two of us have written over on Serious Eats.
Chickpeas and Chorizo
The result is satisfying, flavorful, easy to prepare, and very economical. And makes great leftovers.
Alice Waters' Gazpacho
The bread thickens the soup and makes use of what would otherwise be stale. The rest of t...
There isn't much argument that summertime is the peak season for cooking. It never gets easier than in August: the produce is top-notch, everywhere, and cheap. Locavores are finally settling down and enjoying themselves instead of passing judgement on the rest of us for buying zucchini out of season. You can make dinner by cutting up tomatoes and fresh mozzarella and calling it a masterpiece....
I went to Mexico to eat, and I handpicked the region of Oaxaca specifically because I figured I could eat there best. It’s a place where chiles, chocolate, and tomatoes have been growing for thousands of years, and where the holy trinity of corn, beans, and squash make up the local diet. Forget Italy, France, or Spain. Oaxaca is where my favorite food in the world comes from.
I spent two we...
Our weekly roundup of what the two of us have written over on Serious Eats.
Chicken with Tomato-Saffron Vinaigrette with Mixed Greens
Paprika and saffron help give a vivid orange-red tinge and a round, mellow flavor to this simple summer salad.
Summer Succotash with Bacon
Lovely, lovely bacon fat and a shot of...
When I think of Mexican cuisine, I think of balance. Mexicans love acidity in their cooking, and that's what makes it so appealing to eat. Though it's a function of living in a warm climate--the same reason Thai cuisine is also fond of citrus, it's a necessary form of preservation--the culinary benefit has outlasted the necessity.
When you have something rich and heavy in your taco--like, s...
Our weekly roundup of what the two of us have written over on Serious Eats.
Maple Black Pepper Pork Chops
Though the maple syrup might seem sweet, these thick-cut glazed pork chops are balanced with pepper and cider vinegar.
Grilled Steak with Sauce Gribiche
Gribiche, a spin on mayonnaise made with hard-boiled eg...
Spiaggia isn’t the sort of restaurant you waltz into on a whim--you have to wear a jacket to eat there, its gorgeous dining room has floor-to-ceiling windows, they have a cheese cave, and, oh, it’s really, really expensive. But the secret is that Spiaggia also has a cafe . It’s casual, intimate, and the food is superb. The attention to detail that is expected of a high-end restaurant...
Our weekly roundup of what the two of us have written over on Serious Eats.
Hong Kong Salt Shrimp
Dropped into bubbling oil and coated with spices, these shrimp pack a punch--but strangest of all, you can eat the shell, too.
Pasta with Corn, Prosciutto, and Burrata
Though burrata cheese is a luxurious touch--it's...
Our weekly roundup of what the two of us have written over on Serious Eats.
Calabazas Horneadas (Baked Squash, Chiles, and Corn Tacos)
Corn and squash act as the backbone of this classic Oaxacan dish.
Cayenne-Rubbed Ribeyes with Lime Butter
Cayenne kicks up this simple rub for steak.
Blake and Nick live in Chicago and have written for The Paupered Chef and other publications since 2006.