About Shannon Bard

Shannon Bard is the executive chef and co-owner of Zapoteca in Portland, ME and Mixteca in Durham, NH. Shannon has cooked at the James Beard House and has appeared on Food Network’s Beat Bobby Flay and The Kitchen Inferno. She lives in Kennebunk, ME. The Gourmet Mexican Kitchen is her first cookbook. @shannonbard

Two wrapped tamales on top of an open corn husk.

Red Chile Pork Tamales

These red chile pork tamales are the real authentic Mexican deal and taste like they were carefully crafted by the loveliest abuela imaginable. Here’s how to make them.

A canning jar overflowing with pickled red onions and a fork resting on the jar.

Pickled Red Onions

You’re not going to believe how ridiculously quick and easy it is to toss together this flashy hot pink pickle.