A reflective look at pipián verde, pumpkin seeds, and why traditional sauces still make sense when we want to eat better without trying harder — with a simple everyday pipián, its nutrition, and an unexpected pairing with grapefruit.

The world’s problems sometimes feel as impossible to solve as the mystery of French Onion Soup. The ingredients couldn’t be simpler — onions, water, and a little fat — yet turning them into something truly delicious takes an hour of patience and understanding. This post (with video) explores the origins of the technique and shows, step by step, how to achieve that perfect chocolate-brown color without sugar, flour, or shortcuts.

On Maui, I discovered a new way to taste coconut: not in the curdled cloud of coconut milk, but in a light, aromatic foam floating above the drink. Back home, I recreated the coconut-lime foam, only to learn how tricky it is to store. In this post I share what makes traditional coconut cocktails unstable, how foam changes the game, and a recipe inspired by Pain in the Coconut from The Plantation House.

Discover the flavor and science behind charring vegetables—from TexMex chili peppers to global fire-roasted traditions. Learn how this simple method transforms flavor, preserves nutrients, and brings cultural stories to life.