How to Make the Red Snapper a la Talla from Tamarindos Los Cabos
Step 1, Catch a red snapper. Step 2, Build a fire in your wood-burning oven and pour yourself a mezcal...
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cooking
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How to Make Sangrita, Mexico City Style
Mexico City ranks among the world’s greatest destinations for dining. And one of my favorite things about dining in Mexico City is sangrita. Not to be confused with the wine-based…
Memories of a Mentor, and the Perfect Caesar Salad
I have often credited chef Frederic Castan as a key figure in my life who put me on the path that inspired me to open a restaurant and eventually to become a critic. He taught me how to make the perfect Caesar salad, among other things.
Cocktail Recipe: Jasmine Sour Martini from Taj Falaknuma Palace
If you've got a jasmine bush in your yard (and the jasmine is blooming throughout Los Angeles at the moment), or if perhaps your neighbor has one... Make this drink! This...
Challenge the Chef: Tortilla Soup at Las Ventanas al Paraiso, Los Cabos (recipe included)
In honor of Cinco de Mayo, here's a flashback to the time I challenged the chef at Las Ventanas al Paraiso in Los Cabos with my tortilla soup, which ended up on the resort's dinner menu for a while.
Best. Guacamole. Ever. In Zihuatanejo, Mexico
This is the only guacamole recipe you will ever need, from one of the best chefs in Zihuatanejo, Mexico.
How to Cook an Octopus, Mexico-Style
Grilled octopus salad with cactus pico de gallo (Photo by Brad A Johnson) I travel to Mexico frequently???mostly for the food. And whenever I come across a cooking class in Mexico, I almost always give it a shot. Last month I wrote about a class i...
Is this Mexico’s Best Mole Poblano Recipe?
Mole poblano at Mesones Sacristia in Puebla, Mexico (photo by Brad A. Johnson) I???ve taken dozens of cooking classes throughout the years in towns across Mexico. And among my favorites were two classes I encountered just last month, days apart. T...
Amazing Greek Seafood (w/ recipes)
The new Greek — Brad A. Johnson talks to the world's best Greek chefs about seafood and the evolution of their native cuisine.