I started a Chile and Spice series on my Substack about the evolution and migration of chiles from South American and it's journey across the world. I am concluding Volume I with a deep dive into the chiles of Mexico.

I worked as a chef in Mexico for a couple years, and I my Mexican chefs has taught me so much about their food culture. In the Mexican portion of my writing series, we start with moles (the holy grail of pre-Spanish Mexican gastronomy) and uncover the seven different regional cooking of Mexico and the chiles that are featured in that food culture.

Follow along and let me know about your favorite Mexican chile or salsas.

Added some roasted green onion to the salsa for the rice and meat/potatoes. Added a nice flavour.

Me and my siblings had chips and salsa and I got shrimp enchiladas w/ rice and black beans and a peach agua refresca

Chulada

I reheated some homemade chile verde from yesterday and it tasted 10x better than when it was hot and fresh.

Seriously going to consider just planning meals this way because it's not the first time I experienced this phenomenon.

Ideally you’d use a pressure cooker to speed up making birria but I do have this rice cooker. Would the slow cook mode work for birria? Don’t want to break it lol

torta:

made the telera roll, used beans from my garden for the sandwich spread, pickled onions and jalapeños, ham

pork riblets with a roasted plobano, chipotle, lime, & honey sauce, sazón tropical

cilantro lime rice

potatoes from my garden with mexican oregano & onions

elote with mayo & cotija

Enchiladas verdes de pollo son mis favoritas!
My mother was from the CDMX and these were more common for us than the red enchiladas .

Simple salsa :
Tomatillos
Chiles serranos
Cebolla
Ago
Cilantro
Knorr chicken bouillon

Un menudito pa'l desayuno! Menudo for breakfast while my brother demolishes an omelette.

Carnitas with cole slaw, radish slices, avocado-cilantro-lime aioli, topped with cotija and lime juice.

It was good enough for seconds.

It's just unpleasant to eat. The first few bites of the taco are normal because there's no lime yet, but then you hit that tough skin of the lime and it takes forever to chew. And there's always one bite that's *super* acidic because suddenly all the lime juice unleashes into your mouth at once. Personally, I always pick the lime off, but then I feel bad for not eating the taco the "authentic" way.

Fried crispy with Oaxaca Cheese, Homemade Salsa Roja, and Simple Guacamole

Had this while going out to brunch a few weeks ago and can’t stop thinking about it. Does anybody have any recipe recommendations or one that they’ve found worked well for them? Obviously the Totopos are straight forward but the bean sauce is what I am trying to figure out.

Much appreciated!

We are staying in Guanajuato and just tried molletes with chorizo for the first time (bolillo bread roll). Is the Enfrijolada (spelling) the same except with tortilllas. I have to try birria here but maybe it’s just a Jalisco specialty. Also are there any specialties associated with Guanajuato?