Mayan-Style Pickled Red Onions. In the Mayan region of Mexico, these pickled onions are a must-have for any of the Pibil dishes native to the region, including the famous Cochinita...
Sweet and Tart Braised Moritas. In Nahuatl, chilpocli or XILLpocli means Chili (xilli), smoked (pocli), while Adobados can be translated as in adobo sauce, usually made with ground dry peppers, spices...
Sweet and Tart Braised Moritas. In Nahuatl, chilpocli or XILLpocli means Chili (xilli), smoked (pocli), while Adobados can be translated as in adobo sauce, usually made with ground dry peppers, spices...
Mayan-Style Pickled Habaneros.
In the Mayan region of Mexico, this legendary, “tropical” version of pickled chiles is a staple to elevate the cuisine of the region to heroic levels.
Herbed & Spiced Pickled Jalapeños.
Escabeche is the Spanish word for Pickle. In Mexico, these are standard in any fridge, fonda, restaurant or cantina.
