Definitely the best Caesar Salad I have ever had. Thanks so much to @javierplascencia and ensaladero Efraín Montoya for teaching me how to make it and sharing the Caesar’s Restaurant recipe (since 2010! ) with me. And now you all can try it at home too! Link in bio for the recipe. @nytimes@nytcooking@tanyasic@alexaweibel
Gorgeous 📸 @christophertestani
Food styling @simoncooks
It was fascinating to research the long-winded and incredible story of the Caesar Salad’s origins in Tijuana for @nytimes and @nytcooking . Although it’s a complicated story, I think it epitomizes much of the border. It produces things that enrich not only one country but two, and in this case, the entire world. Link in bio to read the article. Thank you so much to @tanyasic for working with me on the story and to @alexaweibel for working with me on the recipe. Can’t wait to see it in print! And thank you so much to everyone I talked to in the city of Tijuana, I’m really looking forward to being there and eating the salad again for the big anniversary celebration. 📸 @arianadrehsler
You know I like to put my Mexican spin on American classics, and cornbread loves the company of Mexican ingredients! This one practically becomes a full meal with the addition of chorizo, jalapeños, and cheddar. The batter goes into a hot cast iron creating the most scrumptious crust. Find the recipe and more ideas from me at the link in bio, and maybe give it a go for #FourthofJuly . #cornbread
My Honey Chipotle Ribs are one of my most viewed recipes online, and they are one of the most requested meals in my home! I decided to punch them up with habanero this time. Sticky, sweet, tangy, spicy... they have everything you want and are a great Mex-Americana dish for #FourthofJuly !! Recipe link in bio. @_mexicorico#PumpUpElSabor#bbqribs
Maybe one of the most memorable brunches I’ve ever experienced was in Monterrey at @casabenell , where master baker @chuy.benell uses his bread to turn out some of the most insanely good breakfast dishes… A sweet & savory chicken chilaquiles sandwich on a vanilla concha? Si! Carne seca scrambled eggs on top of avocado toast? Yes, please! Croque madame with beef barbacoa? OMG! Last but not least, he makes me his best-selling chilaquiles verdes con chicharrón. Who’s craving brunch now? @mty.turismoescultura@mtygob@colosioriojas@desarrolloeconomicodemty#RedescubreMonterrey#TurismoEsCultura
Monterrey is home to not one, but two professional soccer teams, and I went to both stadiums. I don’t know much about soccer, but I do know food and their stadium food is crazy good! Like this famous mixed torta with carne asada and Argentinian chorizo that @chinoarrietaoficial came up with when @rayados players from Argentina gave him the spice mixture for Argentinian chorizo. It was so good I created my own version at home, so I can share it with you. Recipe link in bio. @mty.turismoescultura@mtygob@colosioriojas@desarrolloeconomicodemty#RedescubreMonterrey#TurismoEsCultura
If you’re in this heatwave, too, here are some Jamaica Paletas to cool you off! They have a delicious sweet/tart hibiscus flower base, bites of mango, and you can add in chocolate chunks and coconut flakes. As a bonus, you can make use any leftover hibiscus concentrate to make a refreshing Jamaica Agua Fresca, too!! Link in bio for the paletas recipe, and the agua fresca recipe is in my stories. #paletas#popsicle#aguafresca
After visiting Monterrey, I couldn’t stop craving the tang and spice that’s in so many of the foods there. Since my boys love ribs, I wanted to make some that incorporate those irresistible flavors. They are soaked in a tangy marinade made with fresh lime juice and dried chile piquín for subtle heat and served with a fresh, herbaceous oregano and green piquín chile salsa. Hope you’ll give them a try this summer, recipe link in bio. @mty.turismoescultura@mtygob@colosioriojas@desarrolloeconomicodemty#RedescubreMonterrey#TurismoEsCultura
