I’m a chef trained at the globally highest rated Mexican restaurant and am here to guide you through modern Mexican recipes and the techniques required. Living in Chiapas, Mexico allows me to interview and bring to my blog rarely interviewed traditional cooks. Enjoy!


Soy un chef formado en el restaurante mexicano con la calificación más alta a nivel mundial y estoy aquí para guiarte a través de las recetas mexicanas modernas y las técnicas requeridas. Vivir en Chiapas, México, me permite entrevistar y llevar a mi blog rara vez entrevistado a cocineros tradicionales. ¡Disfrutar!

Salsa Tatemada (Burnt Salsa)

Salsa Tatemada (Burnt Salsa)

This salsa is burnt but not burn. The flavor of the salsa is amazing you don’t need to eat super spicy food to enjoy Mexican food, this is one of the big examples on how with just few ingredients you can create something for many dishes, you can make chilaquiles, chicharron con salsa etc. You can go either spicy with the serrano or just mild with the jalapeño. Personally I recommend the serrano chile it brings just a little kick but not burn in your mouth. Give this salsa a try you won’t be disappointed.


  • 3 each roma tomatoes

  • 1 large onion cut into chunks

  • half bunch cilantro

  • 1 lb green tomatillos

  • 1 serrano chili seeded (jalapeño chile can be substituted)

  • kosher salt to taste

  • 1 tbsp vegetable oil

  • squeeze of lime juice



  1. in a hot pan add the oil, onion and cook until the onion gets burnt (but not burn)

  2. Add the garlic and serrano Chile to the pan and sauté until the garlic start turning golden brown

  3. Add the roma tomatoes and tomatillos and cook for about 10-15 minutes until the tomatoes get a little burnt also

  4. Transfer all the ingredients into a vitamix or blender, add the cilantro, lime juice and pulse to make a salsa (make sure you don’t blend it to a puree)

  5. Adjust the seasoning and place the salsa into a bowl

Pork Loin Sopes

Pork Loin Sopes

Bean Puree

Bean Puree