🇲🇽 Mexican

Blended avocado and chiles thinned with water into a pourable green salsa.

Pork tenderloin marinated in chipotle and citrus, grilled over hickory-smoked charcoal.

Stacked New Mexico style with sweet potato, black beans and red chile.

Canned black beans doctored up with epazote, cumin and lime.

Zucchini and squash in a roasted tomato-poblano sauce with corn — great in tacos.

Seasoned chicken over greens with black beans, corn and a blended avocado dressing.

Grilled marinated chicken thighs, built for tomatillo-chipotle and avocado salsas on top.

Ground beef chili with kidney beans — simple, adjustable heat.

Chile-and-cumin-rubbed cod baked for tacos, with a handful of topping options.

Masa harina dough, pressed thin and cooked on a hot cast iron skillet.

Hatch green chile stew built around shredded deli chicken — skips hours of cooking pork.

Tequila, Cointreau and lime — years of ratio experiments distilled into one recipe.

Onion, chile and cilantro ground to a paste before the avocado goes in.

Charred tomatoes, garlic and serranos ground to a rustic roja salsa.

Charred tomatillos and chiles ground by hand for a rustic, chunky salsa verde.

Tequila and fresh grapefruit juice, topped off with sparkling water.

Diced pineapple and jalapeño with lime and cilantro — good on fish or pork.

Quick-seared spiced shrimp, built for curtido, avocado salsa and a mayo-sriracha sauce.

Toasted ground pumpkinseeds blended with roasted tomato and habanero — also good melted on a tortilla.

Rice toasted in oil, then simmered in a blended tomato and chile puree.

Roasted tomatillos blended with chipotle for a smoky, three-ingredient salsa.