The first Mexican mollete I ate was something of a disappointment. It was billed as a toasted bolillo (a crusty white roll popular in Mexico) served with refried beans, chorizo and cheese with some pico de gallo salsa on top. And that is exactly what it was, nothing...
This recipe has become our go-to dish after trying many different bean recipes. We used black beans for a long time until we began experimenting with other varieties. The bayo, a bean that is native to Mexico, won hands down. They have a nice creamy texture and much...
Mix chia seeds, native to Mexico, with liquid and they develop a gelatinous coating that binds them together in a creamy chia pudding. Add some mango to that liquid, which in this case is milk, and you have a very tasty breakfast fruit dish. Serve as is or top with...
If you like smoke you will like our salsa morita recipe. The morita pepper starts out as a ripened jalapeño that is dried and smoked. The morita chile is a cousin of the chipotle, which is a jalapeño that has been dried and smoked before it is fully ripe. The Zandoyo...
Zandoyo's habanero sauce recipe is quick and easy to make! This is one of about half a dozen house salsas that are served to guests at our breakfast table. It’s a bright and fruity salsa that goes with almost anything. Cooking the ingredients in a packet really...
There are lots of different salsa verde recipes but this is one of my all-time favorites. I made the salsa a few times before trying it at El Nene restaurant here in Puerto Escondido. It's one of the two best tomatillo salsas in town (and ours is the other!) I think...
