I always forget to take a shot of the plated dish. This photo was taken minutes ago.
Living with persnickety eaters—admittedly, one is getting better—it’s rare that I, the primary cook at Casa Ralat, have the opportunity to prepare family meals I want. (Hola, cheese pastelillos.) Today is one of those glorious days. I’m preparing slow-cooked pork tenderloin with tomatoes and green chiles, what I call Green Chile Pork. And it’s full of home-cooking cheats. The whole dish is a cheat. My recipe, which originally appeared on the Slashfood website, is below. Continue reading
The Taco Trail 