Chicharrón Prensado is one of Mexico City's most beloved street foods, and once you try it, you'll understand why. The best part? You only need two ingredients and an air fryer to recreate it at home.
My dad brought home the tomatoes. My mum rolled her eyes and made the marmalade anyway. Looking back now, I realise that was their love story.
From standing at the stove trying not to burn the rice to eating it with bananas beside spicy mole, this is the arroz rojo that still tastes like home to me.
Discover the story behind tortillas de harina, the soft flour tortillas loved across northern Mexico, plus an easy homemade recipe to try at home.
Tortillas have been at the heart of Mexican cooking for thousands of years. From tortilla mills in small Mexican towns to homemade masa in Australia, this is a love letter to the humble corn tortilla.
From smoky salsa roja to tangy salsa verde, discover the everyday Mexican salsas that bring meals to life and the memories behind them.
Beans have always been at the heart of Mexican home cooking. In this first post, I’m sharing memories of growing up in northern Sinaloa, the comforting ritual of cooking frijoles de la olla, and the simple meals that taught me that humble ingredients can still taste like home.