Hatch green chili with tomatillos

It’s Hatch green chili season, and I’ve surprisingly never taken advantage of this time of year. I constantly lament the lack of quality Mexican food in Boulder, so I’ve gotten pretty good at concocting my own spicy creations. Fantastic green chili is something I have surprisingly never experienced outside of Texas. Colorado, you have let…

Tembleque de coco pie with dulce de leche sauce

‘Tembleque de coco’ means coconut pudding – so this recipe is a Latin spin on a coconut cream pie. One summer I roomed with a girl from Puerto Rico, who first exposed me to this creamy, velvety, yet surprisingly simple dessert. I came up with this pie as the grand finale for a 3-round cooking…

Roasted tomato and tomatillo salsa

Turns out, the tart little gooseberries known as tomatillos are actually quite easy to cook with. I think I was just intimidated by their weird casing. Just peel it off, and inside you have a delightful little green tomatillo awaiting its culinary fate! This recipe is essentially just a copy of a recipe that Aaron…

Venezuelan arepas with avocado chimichurri

The arepa is to Venezuela what the hamburger is to America, except that arepas are about 1000 times better (better tasting, and better for you). Arepas are a corn bread/cake that’s crispy on the outside, and smooth and luscious on the inside. They can be filled with just about anything savory and delicious. Here is…

Vegetarian Posole

I can remember my parents making posole for us in Texas when I was in high school. I conducted a very scientifically sound study which revealed that very few people in Colorado (or Boulder, at least) know what hominy and/or posole is. This was rather surprising, considering that Colorado is part of the Southwest, or…

Chiles rellenos

My sister Shannon, who is a relatively recent recruit to the club of vegetarianism, and I have started our own ‘Christmas feast’ tradition. Our family’s feast usually consists of turkey and/or ham, neither of which fit very well into our current culinary repertoire. We’re both fans of international foods, so last year we made an…

Red enchilada sauce

Aaron and I are big sauce aficionados, and we’ve been working in secret (ok, that may be an exaggeration) for several months to perfect our version of a simple yet delicious red enchilada sauce. And do not fear, sauce-lovers: a green enchilada sauce is also in the works. After buying watery canned enchilada sauce from…

Super-awesome guacamole

There will be more cripple-friendly recipes coming at you through the next week, seeing how I’m still chained to my evil crutches. And I’m really not kidding – this guacamole is super-awesome. The reason it’s so awesome is because it’s made totally from scratch. I PROMISE it’s worth the (tiny bit of) extra effort, lazy-bones!…