Recipe: Chicken Mole
From the "Class Act" article in the April 2018 issue. Chicken Mole When you hear the Spanish word mole, you probably think of chocolate, Swenor says, but mole comes from the Nahuatl word for “sauce,”…
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Recipe: Blue Corn Tostadas
From the "Class Act" article in the April 2018 issue. Blue Corn Tostadas Makes 8 1 1/2 cups blue cornmeal 2 cups boiling water 3/4 cup all-purpose flour, plus more for dusting 1/2 teaspoon ground…
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Blue Corn Tostada Mashup
From the "Class Act" article in the April 2018 issue. Blue Corn Tostada Mash-Up If you have time, try to make the chicken mole the day before so the flavors can settle in overnight. If you want to…
Read MoreRecipe: Green Rice
From the "Culinary DNA" article in the March 2018 issue. Green Rice Also from Coyote’s Pantry, this is a side dish that I have made many times for close to three decades. It can accompany everything…
Read MoreRecipe: Southwestern Harissa
From the "Culinary DNA" article in the March 2018 issue. Southwestern Harissa When Miller and Kiffin wrote Coyote’s Pantry, few folks stateside knew what harissa was. The Moroccan chile condiment is…
Read MoreRecipe: Tangy Citrus Salsa
From the "Culinary DNA" article in the March 2018 issue. Tangy Citrus Salsa Citrus is at its peak in the late winter months. This one comes from the Miller-Kiffin collaboration Coyote’s Pantry. Makes…
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Recipe: Coyote Cantina’s Chipotle Shrimp with Corn Cakes
From the "Culinary DNA" article in the March 2018 issue. Coyote Cantina’s Chipotle Shrimp with Corn Cakes Here’s a dish that exemplifies Mark Miller’s talent and culinary influence. It’s served in the…
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Recipe: Coyote Cafe’s Classic Cowboy Steak with Red Chile Onion Rings
From the "Culinary DNA" article in the March 2018 issue. Coyote Cafe’s Classic Cowboy Steak with Red Chile Onion Rings This hearty steak has been on the Coyote menu from the beginning, and you can…
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Recipe: Mesoamerican Chocolate Elixir
Above: Mesoamerican Chocolate Elixir. Photography Eric Swanson. From the "Rhymes with Kapow" article in the February 2018 issue. Mesoamerican Chocolate Elixir Made with unsweetened chocolate, this…
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Recipe: Dark Chocolate Truffles
Above: Dark Chocolate Truffles. Photography by Eric Swanson. From the "Rhymes with Kapow" article in the February 2018 issue. Dark Chocolate Truffles The better the chocolate, the more flavorful your…
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