Caldo de Albóndigas Is the Perfect Recipe for August Produce
Beef-and-rice meatballs simmered with peak-season vegetables in a tomato-chipotle broth, plus everything I do to keep them tender.
Sazón
Sazón is my weekly Mexican cooking newsletter, where I share Mexican recipes, cooking techniques, food traditions, and what I’ve learned from more than 25 years of traveling, cooking, eating, and now living in Mexico.
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Caldo de Albóndigas
Make caldo de albóndigas with browned beef-and-rice meatballs simmered in chipotle-tomato broth with potatoes, corn, zucchini and chayote.
What do you want to cook this week?
A few ideas, plus a much easier way to find everything in the Sazón archive.
Entomatadas Are Made for Tomato Season
Ripe tomatoes are the base of a simple sauce for lightly fried corn tortillas, finished here with chicken, crema and queso fresco.
Entomatadas
Corn tortillas dipped in a tomato and chile de árbol salsa filled with chicken and cheese
Grilled Summer Corn With a 5-minute Mole Verde
A quick blender sauce of tomatillos, chiles, greens, pepitas and avocado is the perfect salsa for charred summer corn.
Elotes con Mole Verde Crudo
Any tender summer green will work in this mole.
Salsa School: Salsa Verde
What salsa verde is, how to make it your own, and three recipes to get you started
A Summer Cocktail Menu With Tequila and Mezcal
Four drinks made with passion fruit, guava and peaches, plus Odette Williams’s guide to tequila and mezcal.
Odette's Passionfruit Margarita
By Odette Williams