Welcome to the kitchen! Today, we are tackling a masterpiece of modern fusion. Birria Ramen isn't just a trend; it’s a harmonious marriage of two cultures that both value the

The Modern Taco & Antojito Scene

Mushroom Birria: The Recipe

Today, we are taking a deep dive into the world of Plant-Based Birria. Traditionally, Birria is a slow-stewed meat dish from Jalisco, Mexico, prized for its rich, fatty consommé. Our

The Modern Taco & Antojito Scene

Jackfruit Al Pastor

Welcome to the kitchen! Today, we are tackling a plant-based masterpiece: Jackfruit Al Pastor. The challenge with jackfruit is its high water content and neutral profile. To mimic the iconic

The Modern Taco & Antojito Scene

Tlayuda the “Mexican Pizza”

Welcome, we are elevating a cornerstone of Oaxacan street food. The Tlayuda is often called the "Mexican Pizza," but that’s a bit of a misnomer—it’s more of a crisp, smoky

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🥣 Sophisticated Starters & Seafood (Baja-Med)

Hoppy Ceviche: A Craft Beer Fusion

This recipe reinvents the classic coastal Mexican ceviche by introducing the complex, resinous notes of a local IPA. The bitterness of the hops balances

45 minutes raymundo 08 May

🥣 Sophisticated Starters & Seafood (Baja-Med)

Bone Marrow Esquites

I am thrilled to guide you through Bone Marrow Esquites. This dish is a masterclass in balancing textures and flavors—taking the humble, bright, and

raymundo 24 Apr

🥣 Sophisticated Starters & Seafood (Baja-Med)

Zeguesa: The Soul of the Oaxacan Sierra

Zeguesa is a profound example of Zapotec culinary engineering. Unlike the more famous velvet-smooth moles, Zeguesa is celebrated for its coarse, rustic texture and

~1 hour 45 minutes raymundo 10 Apr

Scallop & Green Apple Aguachile

This dish is a vibrant, refreshing appetizer that balances the sweetness of raw scallops with a bright, herbaceous "chili water." Serves: 4 people (Appetizer

40 minutes raymundo 27 Mar