The Spice Island

Living in Oaxaca has it's perks. We recently took a cooking class from a local Mixtec woman. The Mixteca are one of many indigenous...

I love chile rellenos. But what I don’t love is feeling like a bloated old beached whale after I consume what is essentially a pound ...

After living part-time in Oaxaca for the last few years, I still can’t get enough of the black beans here. They’re sublime. Finally, ...

So this is a great all purpose, quick salsa that's good with anything from chips to smothering enchiladas. The only thing unique abo...

I have to admit I've never thought much about annatto, other than I got a pretty photo of it (above) on a spice plantation in Zanzib...

Traditionally made with shredded chicken or beef in a spicy, smoky, and savory sauce, tinga is not dissimilar from barbecue. And, like b...

Stop paying five bucks for salsa at the store! Make this instead! This was taught to me by the amigos who manned the kitchen at one of the...

I'm not usually too outspoken about being vegetarian. I usually let my cooking speak for itself. This is one dish that makes that...