Filet Mignon with Rajas
Filete Mignon con Rajas
The mild flavor of the meat is revved up with rich rajas con crema, a traditional dish of roasted poblano strips in cream.
4.1
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A slow-simmering, comforting braise delivering healing to both body and soul.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Tender, well-glazed, and just spicy enough, these ribs are the ultimate grill-out food. Cook fully in the oven ahead of time and finish them on the grill.
Mexican pasta probably isn’t something you’ve thought about before, but this poblano sauce may have you rethinking your devotion to the red variety.
Braise tender pork belly in soy and vinegar, then grill with shishito peppers and toss with ginger and a tangy dressing for bold, savory Filipino dinakdakan.
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
This speedy dinner features a verdant take on chili crisp, with scallions, jalapeños, and roasted peanuts for crunch.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.