A disappointing plate of restaurant tacos sent me straight to my kitchen — and into cochinita pibil, a dish I'd never made. I swapped pork for beef, banana leaves for fig leaves from my own tree, and learned along the way what actually makes pibil pibil. The result: boneless wagyu short ribs, wrapped and slow-cooked for three hours, with a garnish inspired by a Yucatecan condiment called xnipec. Inspiration, not authenticity — and I'm happy with that distinction.

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.

On Maui, I discovered aguachile in a way I never expected. Once just a classroom recipe I didn’t care for, it became unforgettable at Gather [on Maui, for food and drink]. Between a Savory Citrus Martini, ocean breezes, and two wild kittens on the terrace, I found a new appreciation for this Mexican seafood dish. Here’s the story, the authentic recipe, and the Maui-inspired version.