Chicken enchiladas smothered in a creamy poblano sauce and topped with melted cheese. It’s a recreation by Rick Bayless of enchiladas served at Cafe Tacuba in Mexico City.
Roasted chicken takes on a whole new life when baked in a zesty escabeche. It’s an entirely new spin on the traditional roasting I’m familiar with. The Mexican escabeche is made of jalapenos that have been pickled with carrots and onions, a recent discovery and one that I love.