We received a comment a few weeks back from a fan who was wondering if we could do a chili relleno video. Immediately, our thoughts turned to Mercado Abastos in Guadalajara where we had our best ever relleno. Why not try to recreate it?

So in the kitchen we got to work. What should the filling be? How do we keep the whole thing fresh? Starting out with a little ground pork and an idea for a traditional picadillo stuffing, our first attempt was a bit sweet and the texture wrong. We wanted something softer with the texture of pulled pork and a little more savory and complex.

We also wanted to freshen the dish somewhat. A traditional chili relleno is stuffed then deep fried, often leading to a small pool of grease on your plate. Even when done well, a layer of oil coats the filling, masking its flavor. To resolve this, we decided to stuff the chili after it was fried. This way, the stuffing stays fresh and the whole thing just tastes better. It’s not traditional, but then nobody says you have to be.

No chili relleno is complete without a fantastic salsa? For us, nothing goes better with pork than salsa verde. Tangy tomatillos atop luscious pork – it hits the spot. Enjoy the video and check out the recipe and get cooking!

We were lunching with a friend a few weeks back while his mother Jan was visiting from Canada. We got to talking about pickles and how Jan traditionally makes a huge batch for the year every fall. This sparked thoughts of our own adventures with the traditional style of pickling in Mexico – escabeche.

Before we knew it, we were back from the market with a bunch of ingredients in hand to pickle – cucumbers, fresh chilies, cactus, and shrimp.

The jalapeño and xcatik chilies were paired with nopal (or cactus), scallion bulbs and carrot and pickled in the style of a traditional jalapeño escabeche.

The cucumbers were prepared using the same escabeche brine, but flavored with lemongrass and dried chiles for a little fire. Despite initial concerns about the cucumbers not meeting the high standard of a more typical pickling cucumber, we’ve since put our worries to rest after sneaking a taste last week. They are fantastic.

As for the shrimp escabeche, there isn’t much to say except try them in a bloody mary with a glug of the pickle juice for a little kick. We did and it was delish!

Without a proper kitchen, we are relegated to preparing meals that we can achieve on a portable cooktop or grill. Arracherra tacos are a great choice that appear every week or so, especially if we have some company.

Satisfying and great for sharing, we have discovered we can tweak the recipe to prepare almost everything on the grill. The resulting flavors are great, and the cleanup is a snap!

Watch the video then head on over to the recipe to get grilling.

An incredibly versatile dish, we never run out of ways to serve it, whether traditionally on top of tostadas, as a filling for flautas or even grilled in a sandwich with melted cheese (a guilty pleasure when nobody is watching).

Watch our latest video showcasing three of our favorites chicken tinga preparations then click over to the recipe to give the dishes a try.

Learn to make you own from the video below, or simply check out the recipe. It’s easy to make and the flavors infused into this coffee are absolutely fantastic.

Yesterday, we were in the mood for a little ceviche for lunch, so we created one with a bit of Thai flair. Working from a recipe we created for the last remixto private dinner, we added lemongrass to the mix and replaced grapefruit with sliced mango, as mangoes are in season right now in Mérida. Check out the video of the dish below, and take the recipe for a spin.

First up, a ceviche that combines fat slices of mero (grouper) with fresh-made coconut cream and chunks of juicy in-season pink grapefruit. Not only pretty to look at, we really enjoyed taste testing this one.

Add to that some octopus escabeche served with a little avocado slaw, and the first course is complete.

As well as enjoying a great meal, you’ll get to tour the artist studio and taste some great wine selected by 1887 Vinos Mexicanos.

Email us a reservation request with the seating time you prefer. There are only 24 places, so it’s first come, first served.

Also, check out the carnitas and salsa verde recipes to make it yourself.

For more great videos about life in the Yucatan, check out intheyucatan.com.