I love Mexican food, and this recipe I developed for tacos based on a traditional Mexican recipe has always been a favorite.  The pork is flavorful without being too spicy.  The pork chorizo can be made ahead and refrigerated for a few days…it’s even better after the flavors have been together longer.  The recipe for chorizo will make a lot of filling, so you can likely only use half of the pork in one dinner.


2 lbs Ground Pork

3 Large Pasilla Chile or similar variety mildly spicy

4 Small dried Chile de arbol

Boiling water to reconstitute the chilies

8 Cloves of Garlic

2T Dry Oregano

2 t Ground Cumin

1 t Ground Pepper

1 t dark brown sugar

4 T Cider vinegar

2 T Tequila (blanco is fine)

3-½ t salt

2.5 lbs of Russet potato peeled, cut into small cubes, and cooked

Corn tortillas

Sliced fresh jalapeño

Chopped fresh cilantro

Crumbled Cotija cheese

Green salsa


Place the dried chilies in a bowl and cover them with boiling water.  Let sit for a few hours or until they are soft. 

Peel and cut the potato into small cubes.  Place in a bowl with some salted water in the bottom and cover with plastic wrap.  Poke some holes in the plastic, and place in microwave for 5 minutes.

Heat a large skillet over medium heat and add olive oil to coat the pan.  Fry the potatoes until they are brown (this could take 15 minutes or more).

Place the chilies, garlic, oregano, cumin, black pepper, sugar, vinegar, tequila, and salt in a blender or food processor and blend until smooth.

Place ground pork in the bowl of a mixer with a dough hook attachment.  Pour the marinade over the pork.  Turn the mixer on low and let the dough hook incorporate the flavors into the pork for several minutes.

When the potato is brown, add the chorizo, and continue cooking and stirring everything together until the pork is cooked.

To serve, spoon chorizo and potato mixture into a warmed corn tortilla.  Top with jalapeno, fresh cilantro, crumbled Cotija cheese, and green salsa.

Off The Hook Mulange Margarita

I do enjoy a good margarita cocktail.  I really don’t enjoy the chemical taste of the cheap artificially flavored “margarita mixers” at all.  Making it the right way from scratch creates a true cocktail experience.  Just like I do in cooking, I use top-of-the-shelf ingredients because the final product will be a sum of the individual ingredients.  I use Anejo tequila because it is aged the longest, and has an incredible flavor.  It is so much more complex than the shorter-aged Blanco.  Instead of using Triple Sec, which is the traditional way, I use Grand Marnier, which tastes fantastic on its own.  I make my own quick simple syrup to round off the cocktail, but you could substitute store-bought if you wish.  This recipe will make enough for at least 4 cocktail servings.


1 cup fresh lime juice

1 cup Tequila ( I use Anejo)

¾ cup Grand Marnier

¾ cup simple syrup – ½ cup of sugar dissolved in ½ cup of water


Make the simple syrup by boiling ½ cup of water in a saucepan.  When the water is boiling, stir in ½ cup of sugar and stir until dissolved.  Take off the heat and let cool.

Squeeze enough limes to yield 1 cup of juice.

Put cooled simple syrup in a pitcher.  Add lime juice, tequila, and Grand Marnier and stir thoroughly.

Serve in a rocks glass rimmed with salt and filled with ice.

Casamigos Tequila: https://garys-wine-and-marketplace.pxf.io/GjKGPV

Ancho Scott Cocktail

This is a very unique cocktail since it mixes single malt scotch with spicy pepper liquor made from Ancho chilies.  I make a honey simple syrup to round off the flavor.

2 ounces Glenfiddich Bourbon Barrel Reserve Single Malt Scotch ( aged 14 years)

1 ¾ Ounces Ancho Reyes Liquor

1 Tablespoon of Honey Simple Syrup

First, make the honey simple syrup by heating ¼ cup of water in a saucepan until boiling.  Add ½ cup of clover honey (or some other type of honey with a strong flavor) and dissolve in the water.  Remove from heat and cool slightly.

In a glass filled with ice, add Scotch, Ancho Reyes, and honey simple syrup.  Stir to chill.  Strain into a rocks glass filled with ice.

Available for delivery at www.garyswine.com

Ancho Reyes: https://garys-wine-and-marketplace.pxf.io/QOjGqM

Glenfiddich Bourbon Barrel Reserve: https://garys-wine-and-marketplace.pxf.io/NK9e57