I’m gonna have to add some beef cheek. What are your meat ratios? Read more

Hang tight, this is a 5 part series. Recipe coming soon... Read more

If you’re cooking goat, you definitely have to cook in a liquid and I would recommend 3-5 hours of simmering in a covered Dutch oven. Read more

It’s crazy to think that goat would ever be considered a specialty protein as it used to be peasant meat. Read more

Aged lamb? Sounds interesting. Flavor-wise, what’s the difference between aged and non-aged? Read more

Agreed, goat over lamb any day. Read more

Believe me, it took me years before I actually began to enjoy goat. It can still be too gamey for me at times if not cooked well. Read more

Add 3 cups of the broth. Apologies for that. Read more

Always the broth! Read more

Mexican size is about two big bowls, regular human, you can get about 4 small bowls. Read more

Awesome! Great to hear you tried it. Next time give those árbol Chile’s a try; they are so worth adding on. Let them soak in for a few minutes to really get the full flavor and appreciation for them in the dish. Read more

*cook Read more

Amen! 🙌 Read more

Diced portobellos would be a great substitute. I would cool them ahead of time before adding them in. Read more

Apologies, add the bacon when you add the chicken to the soup. Read more

I appreciate the feedback, as a fellow Mexican who also loves mole, I was always told to use the accent mark. Regardless, let’s go eat some mole. Read more

Frank, check out the Herdez website (they make the Dona Maria mole paste) https://www.herdeztraditions.com/dona-maria-products/dona-maria-mole-original/ Read more

Excellent. Next time I’m in Mexico city, I will definitely check out PUJOL. That mole sounds amazing. Read more

Gracias! Read more

I appreciate your feedback.  Read more