The flavors of this ceviche were incredible, but what was most surprising was the burnt habanero chile oil drizzled on top. Its heat and bitterness cut through the bright and sweet flavors—it was at once sweet, spicy, and refreshing—in essence, everything I wanted at that moment.
The first recipe any Mexican will cook as soon as they move out of their parents’ home and live on their own is chicken tinga. It is easy, reminds everyone of home, and the ingredients are very accessible. Although it is better made with dried chipotle chiles, canned chipotles work if in a pinch. It can be a soupy stew served over white rice and with tortillas. If you cook it down to thicken a bit more, it is a great topping on a tostada with fresh shredded lettuce, some crema, cheese, and fresh salsa.
Portobello mousse with grilled mushrooms and toast, drizzled with a balsalmic reduction.