In my opinion, wild rice is a highly underrated and underutilized ingredient. If you've never had it, the texture and taste varies greatly from your average white rice, as it's made up of four different grains (the most recognizable are the long black grains). Wild rice is also VERY high in protein and dietary fiber- it has about 6x as much protein as white rice and 9x as much dietary fiber!
Personally, I love wild rice because of its al dente texture and how versatile it is. You can cook it on its own, add veggies to it, add sausage to it, you can serve it hot, or even as a cold salad. Many people also make wild rice stuffing for Thanksgiving (it's deli...
If you've never had carnitas before, let me help- Carnitas are a salty, shred-y, crispy, porky treat that graces your tacos and burritos with its presence. It's the kind of meat that guys want to be and girls want to be with. It's what any good and honest human would do with a 5 lb pork shoulder. You catch my drift.
Even if you are lucky enough to already know all of this, what you may not know is that Carnitas are also deceptively easy to make. It pretty much involves throwing meat, onion, garlic, and a few other ingredients in a dutch oven for an afternoon and trying not to pass out from how delicious it smells.
Since my Serrano Pico De Gallo seemed to be an instant favorite with all of you other lovely home cooks out there, I thought I’d share another one of my salsa favorites- Charred Tomatillo and Avocado Salsa Verde.
Not to toot my own horn, but this salsa is so damn good. Browning the tomatillos, onion, and lime brings it to a whole new level of deliciousness and gives the salsa some extra oomph. It’s also pretty easy to make. The key, however, is using a blender.
Let’s get started!
What you’ll need: 3 medium/large tomatillos, 1 whole large serrano chili, 1 small yellow onion, 2 limes, 1 ripe avocado, and 1 tsp kosher salt. You’ll also...
As a native Los Angeleno, I’ve been eating all types of Mexican food since I was a kid. I really enjoy cooking Mexican food too. I like to make mole, enchiladas, carnitas, carne asada, tacos, chilaquiles, and tres leches cake, so you can expect to see those recipes here eventually… but before we get into all those fancy dishes, I thought we should start with the simplest of recipes- Pico de gallo. It’s easy, tasty, and goes well on top of nearly everything (except maybe chocolate cake, but I haven’t tried that, so for all I know it could actually work).
Since we like it a little spicy, Asher and I add serrano chilis to our pico de gallo...