Semiserious Chefs

Nopale Cactus Leaves I have tried a lot of new things this year, but finally I am trying my hand at nopale leaf. These big flat cactus leaves grow on the same plant that gives us the cactus fruit known as prickly pear. Originally nohpalli in the Nahuatl language, Opuntia cacti are now referred to as […]

Many years ago our local grocery store started marking down the produce that was beginning to age. In a place where you will NEVER pay last than a dollar and usually easily more than 2 dollars a pound for anything other than potatoes and carrots, getting 3 or 4 pieces of fruit for a dollar […]

A little while ago I came up with a recipe for grilled salsa. It involved all the fantastic chilies and tomatillos I had been using for pozole verde, but I grilled them gently before dicing or blending. It became VERY apparent that this salsa could be used in a TON of recipes! I’ve used the […]

You may notice that many of my recent recipes lately have revolved around chilies. Red and green. I just find their diversity so versatile! This recipe is a take on a ‘diet’ breakfast I relied heavily on at one point. I would always eat one egg, either fried and topped with salsa or over-easy on […]

This is perfect for summer. Grill your peppers and tomatillos. Grill your fish. You may need to make a starch on the side. I used rice. If you like heat, add some jalapenos and/or leave the seeds in. This would also make FANTASTIC tacos!

“Grilled Salsa!?” you say ask. INDEED! I’d been playing around with all those wonderful chilies making Pozole Verde when I realized that grilling season was fast approaching. “I bet these would be really good paired with the smokiness of charcoal!” Oh was I ever right! I picked out the firmest tomatillos, and the brightest pablano, anaheim, and yellow […]

May I present a SemiSerious Poem: Pozole red, pozole green Pozole fat, pozole lean Some use the chilies, some use cumin Some prefer pork, now that we don’t use Human. Now don’t get confused that I mean one is better than the other; to say that the pozole rojo is fatty and ‘gross’ while pozole […]

Now, I am by no means a vegetarian, however I am a very happy ‘meat-on-the-side’ eater and love all manner of vegetarian proteins.  One of the most fascinating things about world cuisine is how many people, (a majority of the world population actually) eat little to no meat on a regular basis. This does not […]

It is so amazing what a difference in flavor you get between fresh chilies and dried. Pozole verde is made using fresh chilies while pozole rojo is made with the same types of chilies after they have been dried. It’s interesting how everyone has their own personal likes between the two. For example, I absolutely […]

This dish, with all it’s fresh chilies and the tomatillos is an absolute delight for any cool summer day. With just the right amount of heat, and topped with creamy avocado, you surely cannot go wrong! Now for personal flair I highly suggest picking your favorite garnishes from the list below. If you have guests, […]