My dear friend Roberto Santibañez and I have had a lot of fun over the years since we began working together at Rosa Mexicano, cooking together and creating dishes inspired by our land that we so often miss living in New York. This is one of the desserts that we still talk about. The name for this dish comes from mixiote, which is the thin film from the maguey leaf that was traditionally used to wrap savory dishes that are baked or steamed, releasing the leaf’s wonderful herbal sweetness. Nowadays, most mixiotes actually use parchment paper or banana leaves, alluding to the way the dish is prepared rather than the original definition. In this version, the pears are cooked slowly in a sweet piloncillo syrup inside these little pouches, and are then served warm over a slightly salty cheese filling. When the pouch is cut open, it releases the amazing syrup fragrance that balances perfectly with the flaky, buttery cheese pastry.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.