We may not know how to pronounce this insanely satiating comfort food fix, though we’ve certainly mastered tucking into it.
About Roberto Santibañez
Roberto Santibañez is is the chef and owner of Fonda Restaurants in New York City and a member of The Culinary Institute of America's Latin Cuisines Advisory Council. He's also the author of three cookbooks: Rosa's New Mexican Table, Truly Mexican, and most recently, Tacos, Tortas, and Tamales. He was born in Mexico City and is a graduate of Le Cordon Bleu in Paris.
Pico de Gallo
Jan 02, 2013 by
A Mexican staple, this sauce of sorts is essentially fresh salsa that’s named, curiously, for a rooster’s beak.
- Quick Glance
- 15 M
- 45 M
- 11
Carnitas | Mexican Braised and Fried Pork
Jun 21, 2012 by
Get your pig on with chunks of crisp-edged, knee-wobblingly tender lusciousness. Sorta screams for some soft tortillas, rice and beans, and cerveza.
- Quick Glance
- 20 M
- 2 H
- 35
Chile-Spiked Chocolate Cakes
Aug 21, 2007 by
These chocolate cakes get their kick from chipotle peppers and are served with either a cinnamon custard or a tomatillo sauce.
- Quick Glance
- 0
Chile Peanuts
Apr 16, 2007 by
Forget plain old peanuts. This titillating take on spiced nuts adds paprika and chili powder without subtracting anything from their beer friendly quotient.