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R E C I P E S 

Enjoy the collection share of our very own recipes. 

The key to cooking them is setting the time aside to be nourished.

Slowing down is how we unlock flavors and depths.. noticing our food.

These are the moments that we appreciate the act of eating.


Prep: 12hr yield: 30 servings

1# dry red bolita maize 

5# pork shoulder 

3 heads of garlic

8 dried guajillo pepper 

Handful of spices: all spice, clove,
cumin, pepper corn varieties, annatto
seed split into 2 batches

4 fresh cayenne pepper 

3 large onions

1 tablespoon lime (cal) 



1. Nixtamal the maíze (approximately 4-6hours process) by: bring to a boil in a large pot with 8qts of water the pound of corn, 1 head of garlic and cal; once boiling drop to a simmer and allow to cook for 4-6hours*. Once the kernels are tender, flush clean the maize by running it through water. Set aside.

2. *MEANWHILE take the pork shoulder and lightly season with salt; sear each side in a medium size pot until golden brown. Add in 8 cloves of roughly chopped garlic and onion, along with batch 1 spices as all spice, clove, cumin, dried Chile morita, and a mixture of pepper corns, fill pot with water and braise the pork for about 3-4 hours** in your oven at 425 degrees, once cooked, skim about 70% of the fat, and strain the liquid, set the liquid aside and place meat on a cooling rack.

The meat should break apart easily. Set all aside.

3. **WHILE the pork is braising and the corn nixtamalizes: boil the de-seeded guajillo peppers en 2 quarts of water and a handful of salt; once soft cool mixture, peel the last head of garlic, toast the 2nd batch of spices and blend the ingredients. Splash 2 tablespoons of vinegar into the sauce.

4. In a large 10qt pot, COMBINE ALL- the maize, the pork liquid, the pork chunks, the red sauce, and add in a few quarts of water or stock if available to your stew mixture. You will bring to a boil and allow to simmer for 30mins before serving

You can serve with garnishes such as oregano, lime, onions, pressed tortilla roll up, and cabbage



For the atole:

2½ cups Carolina Gold rice

4 cups oat milk

2 cinnamon sticks

3 bay leaves

1 vanilla bean

Dulces de calabaza for serving

For the pecan milk syrup:

4 cups pecans

2 cups boiling water

Scant 1 cup demerara sugar

photos by kathryn mccarthy 

for THE LOCAL PALATE 2019 / november


In a large pot, combine first five ingredients with 5 cups water. Bring to a rolling boil, then reduce to a simmer and cook, covered, until rice is tender and surrounded by a soupy liquid, 20 to 25 minutes.

While rice cooks, add pecans to a small bowl and pour boiling water over top. Cover with a plate or plastic wrap and let steep 10 minutes. In a blender, process pecans and liquid until smooth—you may want to also run it through a fine mesh sieve—then transfer to a bowl and whisk in sugar.

To serve, ladle porridge into individual bowls, drizzle with pecan milk syrup, and top with candied squash.



¼ cup lime powder*

2 quarts cleaned African or butternut squash, cut into medium chunks and pricked with a fork

4 piloncillo cones (or 8 cups demerara sugar)


In a large bowl, combine lime powder with 3 quarts water and stir to dissolve. Soak squash in lime solution for 24 hours.

The next day, rinse squash under running water for a few minutes to wash off the lime solution. Transfer squash to a large pot and cover with water (about 3 quarts), add sugar, and cook on low heat for 8 to 10 hours, checking for doneness after 8 hours. The slow cooking will help prevent the squash from burning; be careful checking for doneness, as the crystalizing sugars will make it extremely hot. Serve over atole de arroz.

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1 pound wild greens such as lamb quarter or amaranth

2 whole stalks green garlic

1 hefty amount of tomatillos, about a really full cup

1 serrano pepper

1 aji amarillo

2tablespoons grape seed oil

salt to taste



Soak and rinse greens several times over to remove all grit.

Meanwhile, to make the salsa, heat a large cast iron skillet over high heat, add the green garlic, tomatillos and peppers, and char the vegetable on all sides.

Muddle vegetables by hand in a mortar and pestle with a generous pinch of salt and set aside.

Reheat the skillet over medium-high heat, add oil and, once oil is shimmering hot, add greens to skillet. Season with salt and cook, stirring until just wilted, about 1 minute. Remove from heat, add 1/4 cup of salsa to the skillet and stir to combine.

Serve at once with warmed tortillas and remaining salsa. 




Guisado sauce:

1 onion, cut in half (reserve 1/2 for later)

1 head of garlic, peeled (reserve 1/2 for later)

1/2c apple cider vinegar

1tsp coriander

2 cups roasted tomatoes (canned is ok)

2 tablespoons tomato paste

1c dried pepper mix- pasilla, poblano, aji

1/4c lacto fermented aji, or chili pepper ( OK TO OMIT OUT)

salt, grapeseed oil (or your favorite neutral high temperature oil)


½ # of baby potato mix

3cups shredded chinese cabbage, or napa cabbage

1 cup of Tillamook cheddar, shredded

Few sprigs of fresh parsley and oregano


guisado procedure: This is the “fussiest” act in this dish, preparing the sauce that will help bind and stew the other components so it’s worth the time and attention!

First start with a cast iron skillet on medium high heat add 1 half of onion, and half a head of garlic. You will char each side of both, then set aside. Then in a medium pot, line the bottom with a thin film of oil with the heat on medium; add the tomatoes, tomato paste, and apple cider vinegar, and a tablespoon of salt into the pot. Allow this mixture to cook for a couple of minutes, stirring occasionally to avoid the contents from sticking. Then, add the charred onion and garlic plus 1 cup of water. Let this cook into a simmer for 5 mins on medium heat, again stirring occasionally.

While you let the mixture cook, in a medium pan lined with a thin layer of oil on medium-low heat add your dried pepper mix in. Toast for 2 mins moving them all around to avoid burning. Shut the heat off, add the coriander to toast quickly (30secs) and then, carefully, add the chiles, the coriander and oil into the pot of ingredients which are still simmering. If you have lacto fermented chilis, this is when you add them in.

Once all the ingredients are and it’s been a total of 5mins of simmering, add ¼ cup of water and allow the pot to simmer of medium-low for another 5minutes while you do work on the rest of the dish.

potato procedure:

In a large pot bring 4quarts of water, 2 sprigs of oregano, 2 springs of parsley and 3 tablespoons of salts to boil, then drop your ½ pound of potatoes into the pot. Cook for 10mins or until soft to a poke, cool down (shock in an ice bath for quicker method).

While your potatoes are cooking, run your knife thinly through a head of napa cabbage to produce 3cups worth.

Then take the other half of onion and do the same- julienne them thinly.

Herbs: take the remaining herbs and separately, pick the leaves off the stem.

The parsley leaves will be served fresh. The oregano leaves will be lightly fried in a thin film of oil (takes 1-2mins for them to fully crispy, salt lightly).


guisado assembly procedure: Grab a large cast iron skillet and line with a thin film of oil, flame on medium high heat and begin to add into layers the onions (wait until this layer has cooked for a minute), then potatoes (again, cook for a minute before the next layer), add the cabbage in third and finally and carefully layer in the sauce. Give it all a stir as it cooks together for 5mins. Add the shredded cheese just as you shut the heat off for a slow and thorough melt.

Right as you are ready to serve, heat your tortillas, keep them in a bowl lined with towel for steamy, warm bites of masa. Scoop the guisado onto a warm tortilla, finish your taco with parsley and fried oregano.




yields 1 pint and some change

1/2# tomatillos, grilled or charred

1/2 of a large raw onion, 1/2 grilled

4 cloves charred garlic, 4 cloves raw

1 clove + 4 black peppercorn toasted

the juice of 1 lime

1/2 cup of cilantro

generous salt seasoning to taste

procedure: BLEND BLEND BLEND! or pull out your molcajete for robust flavors. Set aside for later. 


1/2 medium diced onion

6 cloves of raw garlic 

1 whole tomato

1/2 tsp toasted cumin, coriander, black pepper, plus 2 whole chile negros or your favorite dried chile

1 quart of cooked black beans + 1 cup of their broth

procedure: in the order listed, add into a medium sized sauce pan each ingredient and allow each to cook for 2minutes before adding in the next one until you get to the spices, which you all add the spices and beans in at the same time. Let everything simmer on medium low heat for 10-20mins, stirring occasionally to avoid burning the beans. Taste and season with salt at the end. Set aside for filling. 


yield: 2 servings, double recipe as needed

4 CHICO tortillas, or ideally of good quality 

1 1/2 cups of frijoles guisados (do ahead)

1/2 cup cheese (vegan or dairy based mozzarella/quesillo)

2 cups of salsa verde (do ahead)

6-8 fresh squash blossoms

Preheat oven to 400F. Find a small baking pan that will comfortably fit 4 rolled tortillas into- an all metal medium sauce pan works great.

Fill each tortilla with a squash blossom and a gracious spoonful of black bean guisados; tuck each inwards, roll-up and place side by side in the pan. Once all are rolled and tucked into the vessel, douse them in salsa verde and sprinkle a bit of cheese atop. Bake for 10 minutes, pull out and add a few blossoms on top of the enchiladas then, sprinkle a little bit more cheese. Bake for 5 more minutes, season with salt. Allow to cool so you don't burn the roof of your mouth.


African squash: is a variety unique to Georgia. The drought-resistant plant took well to the local climate, and produces a squash with high sugar content that grows in many shapes and sizes.

Lime powder:  also called cal, quicklime, and slack lime, is widely used in Latin cooking. When mixed with water, the alkaline solution removes the cellulose hull of corn kernels in the production of masa.

Quelites: are wild Mexican greens from the amaranth family.