Mexico City

It depends which abuela! On my mom’s side, my grandmother made the most fabulous, simple and elegantly roasted chicken and duck, with just the right amount of seasoning, moist meat and the crispiest skin. On my dad’s side, what I crave the most from her, that she doesn’t make anymore, is her tasty, down to earth, humble and filling grated potato and onion cazuela.

Secret ingredient to make a dish pop: 

Tají­n!!! It’s been in our pantry since I was growing up in Mexico City. It sparks up everything it touches. It has a combination of five different dried chiles that are finely ground and mixed with dehydrated lime.”

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