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!

Beef Short Ribs Stew

Beef Short Ribs Stew

This is a perfect dish for those cold days. If you don’t have the time to cook, you can put this in a slow cooker for a few hours and when you return from a busy day, you will have a delicious meal waiting. Serve this rich stew with crusty bread or warm tortillas and brighten the flavors with lime juice. I love this soup because it reminds me of my dad who used a heavier vegetable version of this meal to increase our vegetable intake. Both vegetable and meat eaters will find something to enjoy in this stew and quantities of your favorite ingredient can be increased.


  • 2 lbs beef short ribs

  • 5 ea guajillo chili (seeds removed)

  • whole head of garlic split in half

  • 3 large roma tomatoes split in half

  • 2 large chayote squash cut into large dice

  • 3 carrots cut into large dice

  • 2 celery stalks cut into large dice

  • 1/2 bunch cilantro chopped

  • 1/2 bunch parsley chopped

  • 1 lb zucchini squash cut into large dice

  • 1 bunch of swiss chard chopped

  • 3 chile morita (seeds removed and chipotle can be substituted)

  • 1 lb young potatoes cut into large dice

  • 3 bay leaves

  • 5 tbsp olive oil

  • salt to taste

  • 2 springs thyme

  • 1 spring rosemary

  • 2 serrano chiles chopped (jalapeños can be substituted)

  • 2 cups chicken stock (optional)

  • lime wedges to serve (optional)

  • 1 red onion finely chopped



  1. Heat one tbsp of oil in a large pot and sear the ribs until golden brown (you might have to do it in batches)

  2. Remove the ribs and let them rest on a rack

  3. Add another tbsp of oil and add the carrots, celery, garlic, chiles and onions and sweat for about 8-10 minutes or until the vegetables are soft but not burned

  4. Return the meat to the pot and add the thyme, bay leaves, tomatoes and enough water to cover the meat and simmer for about 45 to an hour

  5. Add the potatoes, chayote and cook them for another 30 minutes

  6. Add zucchini, the chicken stock (if using) and the chopped parsley and cook for about 15 minutes

  7. Adjust the seasoning and serve with lime wedges, the chopped chiles, chopped cilantro and chopped red onions

Hibiscus Orange Water

Hibiscus Orange Water