55 minutes
Beetroot Carpaccio with Goat Cheese
Welcome to class, chef. Today, we are breaking down a dish that encapsulates the modern ethos of Baja California’s culinary capital: Beetroot Carpaccio with
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45 minutes
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
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
~1 hour 45 minutes
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
40 minutes
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
45 minutes
Tuna Tostada with Crispy Leeks
Welcome to the kitchen! Today, we are paying homage to an icon of Mexico City’s culinary landscape. This dish is inspired by Gabriela Cámara’s
45 minutes
Aguachile Negro
Welcome to the kitchen. Today we are tackling Aguachile Negro, a sophisticated, moodier cousin of the classic lime-drenched ceviche. While traditional aguachile is bright
35–40 minutes
Cauliflower Ceviche
This Cauliflower Ceviche is a bright, textural masterpiece. It balances the creamy acidity of a plant-based Leche de Tigre with the earthy crunch of
1 hour 35 minutes
The Recipe: Octopus Al Pastor
This dish features a double-cooked octopus—braised until tender, then seared at high heat to achieve a "Chicharrón" style crust—served alongside a deconstructed Al Pastor
45 Minutes
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