This green mole stands out from the pack of velvety sauces with its nutty, slightly coarse texture. A thin layer of fat on top of the mole is a sign that it's been prepared correctly. Sop up the sauce and tender chicken with plenty of warm corn tortillas. Recipe correction: An earlier version of this recipe included the garnishes of hot sauce and lime wedges, which are inaccurate for this traditional recipe. These ingredients have been removed at the request of the developers and the photo has been changed to reflect that. For more on this, read Editor's Note: Why a Recipe Is More Than a Recipe.
This cocktail is so pretty and perfect for dinner parties or a barbecue. Use good-quality mezcal and tequila for a really clean-tasting drink. You can make your own avocado leaf bitters or use similarly herbaceous bitters for effect. I don’t know what else there is to say about it. Just make it and drink it. It’s really tasty.
Inspired by Fany Gerson’s recipe for tres leches cake from her book My Sweet Mexico, chefs Saqib Keval and Norma Listman and the rest of the team of Masala y Maíz in Mexico City incorporated chai spices, like cinnamon and cardamom, as well as coconut milk and fresh strawberries to update this classic cake.
For this dish, chefs Saqib Keval and Norma Listman of Masala y Maíz in Mexico City draw from Indian and Mexican cooking techniques for a one-of-a-kind flavor profile. The restaurant version uses bone-in lamb wrapped in maguey leaves. We found that you can cook the dish in a smaller Dutch oven if you use boneless lamb and omit the leaves—the results are just as spectacular. Fenugreek seeds, available online or at specialty stores, add complexity and a light sweetness to Indian cooking.
Pakoras are an Indian snack of vegetables fried in chickpea batter. At Masala y Maíz in Mexico City, chefs Saqib Keval and Norma Listman like to use epazote, a Mexican herb that tastes somewhat like oregano, for these cross-cultural fritters. If epazote is not available, the batter works well with onion rings. Fenugreek seeds, available online or at specialty stores, add complexity and a light sweetness to Indian cooking.
Chefs Saqib Keval and Norma Listman of Masala y Maíz in Mexico City marry aspects of Desi and Mexican cuisine in this colorful dish, a hybrid of biryani and toasted, pilaf-style rice, cooked in coconut milk with mint, almonds, and golden raisins.