From Oaxaca

From Oaxaca

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A Few Last Kisses to May
We’re still floating from our dinner at Soho House.
Molotes with Habanero Stonefruit Salsa
This dish is indulgent in the best way — crispy, golden plantains stuffed with soft brie, crispy bacon, my fave crema Salvadoreña, and a yummy…
Grilled Queso, Market Veggies, and Green Goddess
This dish is all about balance — the kind that only happens when you let vegetables be what they are.
Spring Vegetable Tetela
Tetelas are folded like a love note and cooked like a secret — tucked into a triangle of fresh masa, kissed by the comal until golden and blistered.
Porcupine Albóndigas
These albóndigas are pure comfort — soft, savory, and laced with tender grains of rice that puff up as they steam, earning them the name "porcupine…
Tongue Taco w Salsa Cruda
This recipe is a light adaptation from my OG tacos de lengua recipe out of my ASADA cookbook. Slow-cooked beef tongue, diced and crisped in pork fat, is…
This One’s for NOLA—and the Ramps That Followed
We spent Easter in New Orleans this year—my first time in the city, and TJ’s… well, one of many.
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Ramp Curtido
A sharp, crunchy slaw where ramps take the lead—perfect as a snack, side, or your new favorite hot dog topping.
Ramp Salsa Verde
A charred green salsa built for grilled fish—and making its debut over mackerel at our Soho House pop-up.
Fried Oysters with Buttermilk Brine + Masa Dredge
A crispy, golden oyster recipe inspired by our Easter trip to New Orleans—where Southern seafood made me feel like I was in Oaxaca every step of the way
Spring Shrimp Cocktail with Chipotle, Jícama, and Avocado
Shrimp cocktail is one of those dishes that wears a lot of hats.

March 2025

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