Chef Iliana de la Vega of El Naranjo in Austin shares her take on the “national dish” of Mexico paired with tender grilled chicken breast. There’s enough here for a party…or FIESTA!
A brand new culinary team centered around Executive Chef Dirk Troop is taking shape at Francesca’s at Sunset and I’m not the only one taking notice! He’s big on seasonal, locally sourced ingredients like those used to make his Wild Boar ‘Albondigas’ with Pecan Molé…a fancy way of saying ‘meatballs’ that are absolutely INCREDIBLE!
Here’s a twist on traditional tamales. This recipe is from La Gloria at Pearl Chef Johnny Hernandez. The chicken mole tamales are wrapped with banana leaves. Mix together all ingredients until you reach a dough consistency. Shape masa into 4oz balls. Chicken Mole In a large pot, boil chicken with the onion, bay leaves, celery, […]