Another Day, Another Pepper

I've been in Arizona and New Mexico the last seven days, deliberately without a schedule, plan, sense of direction. It's the kind of feeling one needs after constant planning, yelling at people, being the know-it-all boss intent on finding perfection, or at least continuity, consistency. So far, in a mere seven days, in desert, in …

Pozole Verde (green chile, roast pork & tomatillo stew)

This is a recipe I make at the restaurant. It'll feed twenty or more, but you can easily scale it down to make a small batch (cut it in half! or quarter!). The Hatch chile harvest starts next month and I always get homsick for AZ around that time. Big black monsoons, the smell of …

Huevos Rancheros

Our huevos rancheros. I fry two corn tortillas in hot clarified butter, but without crisping them up too much. Flip them, then crack two eggs on top and throw it in the oven (400 degrees) until the whites are solid and yolk still runny. Serve on top of a ladle full of Rancho Gordo pintos, …

Chile de Árbol

Made a delicious sauce with some new dried árbol peppers I got from Rancho Gordo. Toasted up cumin and coriander, about a half ounce of the peppers and a dozen garlic cloves, then ground it up and puréed it all together with ten pounds of fresh roasted tomatillos and a bit of salt. Turned out …