Mexican-Style Burritos With Machaca Guisada (Braised Dried-Beef)

Mexican burritos are a bit different from their counterparts north of the border. Most importantly, they’re smaller and stuffed with a much simpler array of fillings (often just one, like the braised beef here). With such a pared-down presentation, the key to success is quality: The tortillas are best homemade and the filling abundantly delicious.


Mexican burritos are a bit different from their counterparts north of the border. Most importantly, they're smaller and stuffed with a much simpler array of fillings (often just one, like the braised beef here). With such a pared-down presentation, the key to success is quality: The tortillas are best homemade and the filling abundantly delicious. Read More

Mexican-Style Flour Tortillas

Flour tortillas are central to the cuisine of northern Mexico. Rich with lard and whole milk, these flour tortillas are airy, tender, and subtly sweet.


Flour tortillas are central to the cuisine of northern Mexico. Rich with lard and whole milk, these flour tortillas are airy, tender, and subtly sweet. Read More

The Crispy Egg Dish I Learned at the Zuni Café

As an out-of-work sous chef, my home refrigerator has been stocked more than ever.

Between staff meals (like Wednesday’s fried chicken and “hand-picked” salads gleaned from the line cooks’ stations) and always seeking out the latest spots here in San …

As an out-of-work sous chef, my home refrigerator has been stocked more than ever.

Between staff meals (like Wednesday’s fried chicken and “hand-picked” salads gleaned from the line cooks' stations) and always seeking out the latest spots here in San Francisco (like Nari and Verjus), I admit that not much home cooking happened pre–COVID-19. But now, my kitchen has become my escape, my oasis, my space to reflect about my relationship with food—without the structure of a restaurant kitchen.

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