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.
| Platform |  | Pricing | Freemium | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 320 | Founded | a year ago | Last Issue | 9 days ago |
| Active | |||||
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Frijoles con Costilla de Cerdo Recipe
Pork ribs and beans simmer together in one pot with guajillo and ancho chiles until the meat is butter-soft and the broth is rich and velvety.
This is an incredibly rich and velvety pork-and-beans dish. If you’re a fan of those two ingredi...
Mexico’s Enduring Love of Pork and Beans
One of my favorite food duos is pork and beans because they’re just perfect together, and of course, it isn’t just a Mexican thing. Pork and beans exist all over the world, including in the U.S., with hundreds of famous, very old recipes, a...
Mole Manchamanteles Recipe
A savory-sweet red chile mole with tender pork and sautéed pineapple, plantain, apple, and pear.
To me, manchamanteles is the perfect fall mole because it uses apples and pears. I’ve paired them with plantain, pineapple, and pork because a...
Mole Manchamanteles With Peak-Season Pears and Apples
I’m so excited about this week’s recipe! I’ve been wanting to make Mole Manchamanteles for a long time. But because it calls for pears, apples, and tropical fruits like pineapple and plantain, it always seemed better suited for fall. Not th...
Ánimas de Acámbaro Pan de Muerto Recipe
Soft, buttery, human-shaped breads flavored with piloncillo, orange, and anise, then covered with a tangy crema glaze and pink dragon-fruit sugar.
This version of pan de ánimas comes from Acámbaro, Guanajuato, and is shaped like a person l...
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Authors
The writers behind this newsletter.
Austin-born chef and cookbook author in living Mazatlán. I love mercados, road trips, strong black coffee, chocolate labs and very spicy Mexican food.
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