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 | 309 | Founded | a year ago | Last Issue | 30 hours ago |
| Active | |||||
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Chiles Are Essential to Mexican Cooking
Mexicans eat a lot of chiles.
The average person in Mexico consumes about 35 pounds of fresh chiles every year. And that doesn’t even include dried chiles! Mexico is also the world’s second-largest producer of fresh chiles, behind China (a...
Bistec a la Mexicana Recipe
Thinly sliced beef simmered with tomatoes, onion, and serrano or jalapeño until tender and saucy.
Bistec a la mexicana is a classic Mexican dish that many Mexicans and Mexican Americans make when they need to get something really satisfyin...
Bistec a la Mexicana Is Made for Weeknights
This afternoon I was running around all day and was craving something satisfying but didn’t want to spend a lot of time in the kitchen. So, I decided to make bistec a la mexicana.
Cooks in Mexico can easily whip this up on a Tuesday night...
Pozole Rojo Recipe
A brothy red chile pozole with fall-apart pork and hominy, finished at the table with onion, radishes, cabbage, oregano, chile, lime, and tostadas.
This is a really simple recipe for pozole rojo. There isn’t a lot of work, prep, or many st...
Pozole Rojo for the Grito de Independencia
This week is a special week because the Grito de Independencia is coming up on September 15th, Mexican Independence Day is September 16th, and the one-year anniversary of Sazón is also on September 15th. So I wanted to celebrate with a news...
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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.
Your weekly dispatch to make life more delicious. Aussie in New York. 2 x New York Times best cookbooks. Wall Street Journal column, Party Trick.
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