Since moving to New York, Crayton and I have suffered from intense salsa deprivation.
It took me awhile to start making my own because I kept looking for chile de árbol, the go-to red table salsa ingredient in Mexico City. But the chiles de árbol in Queens always looked stemless and [...]Continue Reading →
For awhile now, I’ve liked green salsa more than red. Green was always brighter, more acidic. A drizzle on my taco set off sparks on my tongue. And when the salsa had avocado, as green taquería salsas often do here, I wanted to curl up and take a nap in its creaminess.
[...]Continue Reading →
If there is one chile you need to try in your life, it’s the chile pasilla oaxaqueña.
The dried, wrinkly, pointy chile is almost cartoonishly smoky. It smells like a campfire, or like a match right after you’ve blown it out. And the taste! It’s woodsy and kind of fruity, and perfumed [...]Continue Reading →
One of my new favorite smells is the chile mora. It’s a smoked, dried jalapeño, and therefore classified as a chipotle. But it’s a bit sweeter and more raisin-like than the brown chipotles you see in the markets. It’s also not as hot. (The chile morita, a cousin, is much spicier.)
Chile [...]Continue Reading →
Whenever I ate enchiladas growing up — which means whenever my mom decided to make them, around once a year — we used canned sauce.
It was completely fine. I had no problems.
When it finally occurred to me as an adult that one could make homemade sauce (and that it [...]Continue Reading →
Who is Mija?
Mija is Lesley Téllez, a food writer and culinary guide in New York City. I spent four years in Mexico's Distrito Federal, which launched my deep love for Mexican food and culture. In 2010 I co-founded the tourism company Eat Mexico.
Be kind, ask permission!All photos on this site were taken by me, unless otherwise noted. If you'd like to use a photo, please email me.
Top Posts & Pages
- How to make homemade enchilada sauce in three easy steps
- How to make chiles rellenos, Mexican-grandmother style
- A gringa in Mexico City
- How to make a proper chile en nogada
- The glory of the Mexican breakfast
- Tostilocos: The Mexico street food nacho, Frito-pie hybrid
- How to take taxis in Mexico City, without getting ripped off
- A new Haitian restaurant in Mexico City
- The Top 10 Tips to finding an apartment for rent in Mexico City
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