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There’s a salsa I grew up eating at a tiny taqueria near my aunt’s house. Dark red, almost brick-colored, with this deep smoky heat that hit the back of your throat in the best possible way. For years I assumed it was some complicated thing that only professional cooks could pull off. Then one afternoon…
I’ll be honest the first time I tried making a chile crunch recipe at home, I completely ruined it. The garlic burned within seconds, the oil smelled bitter, and the whole thing tasted more like regret than condiment. But I kept going back to it because once you’ve had that perfect crunchy, spicy, savory oil…
The first time I had chifrijo, I was sitting on a plastic stool at a tiny soda in San José, Costa Rica, slightly sunburned and very hungry. A ceramic bowl arrived stacked with layers crispy pork, red beans, rice, pico de gallo, and tortilla chips jammed in around the edges. I didn’t fully understand what…
If you didn’t grow up in El Paso or the surrounding borderland, there’s a decent chance you’ve never heard of Chico’s Tacos. But ask anyone from that city and they’ll immediately get a look part nostalgia, part defensive pride, like you just asked about something deeply personal. The restaurant has been serving their rolled tacos…
I didn’t grow up eating chicory. It wasn’t on the table in my house, and the first time I bought a bunch at the farmers market, I had absolutely no plan. I just liked how the leaves looked a little wild, slightly purple at the stem, with that waxy toughness that felt like it could…
I’ll be honest. The first time someone told me to put chickpeas in cookies, I made a face. A real, undisguised “why would you ruin cookies like that” face. But I was curious enough to try it, and somewhere between pulling that first tray out of the oven and eating three cookies standing right there…
The first time I heard about chickpea tofu, I thought it sounded like the kind of thing that only exists to make people feel better about not having real tofu. A consolation ingredient. Something you’d make once, acknowledge that you made it, and then quietly go back to your usual routine. I was completely wrong….
There’s a version of this story where I discovered chickpea patties at some beautiful farmers market or on a trip abroad. The real version is that I had half a can of chickpeas left after making hummus, no real plan for dinner, and approximately zero motivation to go to the store. What came out of…
I’ll be honest I came to chickpea pasta a little late. For a long time I assumed it was one of those health-food substitutes that technically works but doesn’t actually taste good. You know the type. You eat it and spend the whole meal wishing you’d just made regular pasta. Then a friend left a…
Honestly, I wasn’t planning on making fritters that day. I had a can of chickpeas sitting in the pantry for almost two weeks, and I needed to do something with them before they became a permanent fixture. So I started experimenting and what came out of that little kitchen session turned into one of my…
