Table of Contents
Acknowledgments 15
Introduction 18
Part 1 Simple Ways to Create Dynamic Flavor
How to Win a Top Chef Quickfire Challenge 22
My Most Relied-on Equipment for Creating Great Flavor 23
Balance Is the Key to Any Great Dish 26
My Most Relied-on Pantry Items for Creating Great Flavor 28
Four Secret Weapons I Always Have in My Refrigerator 33
Green Chile Adobo 33
Quick Red Chile Adobo 37
Roasted Garlic Mojo 39
Sweet-Sour Dark Chipotle Seasoning 40
Go-To Meals To Know By Heart 44
Creamy Roasted Poblano Rajas and Two Delicious Dishes to Make from Them 47
Creamy Zucchini, Corn and Roasted Poblanos 52
Roasted Poblano Cream Soup 53
Roasted Tomato Salsa and Three Delicious Dishes to Make from It 57
Huevos Bancheros 60
Salsa-Braised Fish (or Tofu or Eggplant) 64
Tomato-Green Chile Seafood Rice 67
Roasted Tomatillo Sauce Base and Three Delicious Dishes to Make from It 69
Roasted Tomatillo Enchiladas 73
Tomatillo-Sauced Chilaquiles 77
Pork (or Chicken) with Roasted Tomatillos, Poblanos and Potatoes 79
Carne Asada Dinner 86
Skillet Tacos 93
Pork and Black Bean Dinner 100
Weekend Dish: Red Peanut Mole with Chicken 105
Red Chile Roast Chicken 112
Chipotle Meatballs 117
Part 2 Vegetables at the Heart of the Mexican Kitchen
Cooking Greens 124
Greens and Beans with Red Chile and Fresh Cheese 126
Mustard Greens Soup with Poblanos and Almonds 129
Crispy Cakes of Greens, Potato and Green Chile 132
Eggs Poached with Ancho Chile, Kale, Potatoes and Fresh Cheese 134
"Sturdy Greens" Salad with Mango and Habanero 138
Traditional Mexican Vegetables, New Ideas 140
Roasted Chayote with Herbs and Tofu (or Goat Cheese) 142
Fresh Corn in Spicy-Herby Broth 144
Herby, Spicy Fried Corn 146
Steamed Roots with Roasted Poblano and Tomatillo 147
Grilled Tostadas with Bacon, Avocado Mayo and Heirloom Tomatoes 150
Pickled Tomatillo Salad with Little Gem Lettuce and Pumpkin Seeds 152
Roasted Knob Onions with Crema and Aged Mexican Cheese 154
Four Seasons Grilled Salad with Smoky Knob (or Green) Onions and Sesame 156
Jícama-Beet Salad with Radicchio, Peanuts and Lime 160
Nopal Cactus and Poached Egg in Roasted Tomato-Chipotle Broth 163
Fresh Fava Bean Enfrijoladas 166
Winter Squash, Summer Squash, Blossoms and a Relative 170
Butternut with Bacon, Tomatillo and Chipotle 174
Weekend Dish: Fettuccine with Butternut Squash and Red Poblano Crema 177
Kuri (or Butternut or Pumpkin) Soup with Ancho and Apple 180
Pan-Roasted Summer Squash with Garlic Mojo and Güero Chile 182
Spaghetti Squash Fideos with Chipotle, Chorizo, Crema and Avocado 185
Charred Cucumber Salad with Red Chile and Lime 188
Squash Blossom Soup 190
Ribbon Salad with Creamy Two-Chile Vinagreta 192
Unexpected Vegetables in the Mexican Kitchen 194
Roasted Sunchoke Salad with Creamy Garlic Mojo and Herbs 196
Grilled Asparagus with Creamy Pasilla Chile 198
Weekend Dish: Shell Beans and Artrchokes with Roasted Tomatillos, Cilantro and Anejo Cheese 201
Yellow Mole with Grilled Fennel and Portobello Mushrooms 204
Celery Root Pancakes with Chipotle Crema and Cilantro 208
Tangy Sorrel Salsa Verde with Stir-Fried Shrimp 210
Banana Pepper-Leek Soup with White Beans and Crispy Chorizo 212
Spicy Chipotle Eggplant with Black Beans 215
Braised Artichokes with Tomatoes, Jalapehos, Olives and Capers 218
Part 3 Daily Inspirations for Busy Cooks
Breakfast Anytime 222
Spring Green Licuado 224
Stone Fruit (or Mango) Licuado 226
Carrot, Beet and Orange Licuado 227
Xoco's Granola 228
Open-Face Red Chile-Chard Omelet 230
Open-Face Squash Blossom Omelet with Charred Tomato, Chile and Goat Cheese 232
Open-Face Egg-Chorizo Tortas 234
Cornmeal Pancakes 237
Butternut-Pecan Muffins with Brown Sugar Crumble 240
Horchata French Toast 243
Rice-Cooker Simplicity 246
Creamy Rice and Beans in Three Classic Flavors 250
Black Bean Rice with Plantains and Smoky Pork 254
Chorizo Rice with Lentils 256
Herb Green Chicken and Rice 258
Chipotle Rice with Shrimp 260
Mexican Red Rice and Three Delicious Dishes to Make from It 262
Creamy Rice Soup with Poblano and Spinach 264
Crispy Rice Cakes with White Beans, Roasted Garlic, Aged Cheese and Smoky Chile 265
Spicy Bacon-and-Egg Fried Rice with Pickled Jalapenos and Cilantro 266
Slow-Cooker Satisfaction 268
Mexican Chicken Soup 270
Red Chile Short Rib Soup 272
Weekend Dish: Red Chile Pozole with Pork 276
Weekend Dish: Pork Carnitas Dinner 280
Five Simple Meals from a Pot of Beans 284
Silky Tortilla Soup 285
Scrambled Eggs with Beans, Green Onions and Avocado 286
Plantain-Bacon Enfrijoladas 287
Beans and Greens with Clams and Chorizo 289
Cheesy Open-Face Mollete 289
Green Chile-Braised Beef with Potatoes and Caramelized Onions 291
Lamb or Beef Barbacoa 294
Roasted Garlic Chicken with Mushrooms, Potatoes and Spinach 296
The Grill, Stove and Oven 300
Weekend Dish: Slow-Grilled Pork Shoulder with Ancho Barbecue Sauce 302
Green Chile Chicken Thighs 305
Weekend Dish: Grilled Red Chile Ribs 308
Grilled Lamb Chops with Charred Eggplant Salsa 311
Weekend Dish: Queso Fundido Burger 314
Grilled Salmon in Toasty Peanut Salsa 316
Spicy, Garlicky Grilled Cauliflower Steaks with Browned Butter, Toasted Nuts and Tequila Raisins 319
Grilled Fish with Creamy Cool Cucumber Pipián 322
Chicken Barbacoa 324
Beer-Glazed Beer-Can Chicken 327
Cilantro-Poached Halibut 330
Mussels (or Clams) with Salsa Macha, Mexican Beer and Ham 333
A Dozen Desserts: Mexican Chocolate and Farmers Market Fruit 336
Mexican Chocolate-Pumpkin Seed Cake 338
Unbaked Mexican Chocolate Flan 341
Nutty Triple-Chocolate Pudding 344
Warm Rice Pudding with Mexican Chocolate and Toasted Almonds 346
Mexican Chocolate Truffles 348
Mexican Chocolate Sorbet 350
Coconut Bread Pudding 351
Farmers' Market Fruit with Warm Tequila-Lime Espuma 354
Mango Ricotta Cheesecake 356
Plantains (or Fresh Fruit) with 24-Hour Cajeta and Bitter Chocolate 358
Raspberry Soft-Serve Ice Cream 361
Coconut-Lime Ice Pops 363
Index 365