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Boneless chicken thighs with crackling crispy skin, seasoned with a homemade Mexican spice rub. The technique is simple: pound the chicken flat so it cooks evenly, season generously, then sear skin-side down without moving it until the fat renders and the skin turns golden and crisp. Flip once, finish cooking, and let it rest. Simple, delicious.
The spice rub has cumin...
There’s a point in every kitchen when a half-empty bag of tortilla chips goes stale and no one wants to admit it (is it just me, no right?), but also no one really wants to finish the bag. That’s usually when it becomes clear how simple they are to make from scratch. Corn tortillas, a little oil, salt, and heat, that’s it. No deep fryer needed.
Homemade tortilla chips ...
Chef Francisco Araya is one of the most distinctive voices of Latin American cuisine in Asia. As the chef of Michelin-starred Araya in Singapore and alongside his talented partner Fernanda Guerrero, he explores Chilean identity through contemporary technique, precision and a deeply personal narrative rooted in memory, product and territory. Today, he shares one of the dishes ...
I don’t care if it is “grilling season” or not. In my house, it always is, and these are a family favorite. Ground turkey mixed with diced sweet peppers, onions, and a bit of cumin and coriander, grilled until cooked through and topped with guacamole. These babies come together in about 25 minutes and work well when you want burgers but don’t want beef.
The sweet peppe...
The driver who took us to Civana wouldn’t stop talking about intuition. About trusting yourself. About listening to what your body already knows. At first, it felt a bit much. However, by the time we pulled up to the resort, I found myself wondering: Do people actually leave here with that kind of clarity?
My friend and I had come to Arizona for three days, our first t...