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!

Bean Puree

Bean Puree


  • 1 pound fresh beans (1 cup dried beans soaked in 4 cups of water overnight can be sustituted)

  • half head of garlic

  • half onion

  • 1 sprig epazote

  • 2 tbsp cilantro stems

  • 1/2 tbsp kosher salt



  1. Rinse the beans throughly

  2. Place the beans with the garlic, onion, cilantro stems, epazote, salt and about 5 cups of water

  3. Cook the beans for about an 1 1/2 hours over medium high heat or until the beans are soft

  4. Transfer the beans into the blender and blend it adding just enough of the cooking liquid to make a puree

  5. Taste and season the bean puree

  6. Pass it through a fine sieve and keep it warm until served

Salsa Tatemada (Burnt Salsa)

Salsa Tatemada (Burnt Salsa)