Quick Salsa Macha
We were having tacos.
The only problem? There wasn’t a proper hot sauce on the table.
I wanted something smoky, not too spicy, and something I could keep eating afterward with a bowl of totopos.
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Category: Mexican
Carnitas
A freezing Christmas market in Hamburg, a debate about what “real” carnitas are, and a love for Mexican food eventually led to this recipe. These slow-roasted carnitas are simple to make, packed with flavor, and result in juicy pork that falls off the bone before being crisped to perfection. Perfect for tacos, family dinners, and anyone looking to bring a taste of Mexico into their own kitchen.
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Birria
I first discovered birria lost in the heart of Mexico City, no plan, no explanation, just a quesabirria taco placed in my hand. One bite was enough. This dish stayed with me, and years later it found its way into my kitchen, shaped by memory, patience, and a little Limburg influence.
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Guacamole Base
A smooth, freezer-friendly guacamole base that lets you whip up real Mexican guacamole in minutes. No fillers, no cream just pure avocado and the flavours you add fresh. Prep once, freeze in portions, and enjoy perfect guacamole anytime, from mild kid-friendly bowls to fiery habanero versions.
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Pan de Muerto
Pan de Muerto: A Bread of Memory and Meaning
Every year when autumn settles in and the days grow shorter, our kitchen fills with the scent of orange blossom and butter. It’s the one moment where my Dutch practicality gives way to my Mexican family’s way of remembering those who came before us. Pan de Muerto isn’t just bread,it’s a quiet ritual. A way of saying we haven’t forgotten you. It is quite some work, but totally worth it.
The dough rises slowly on the counter like a sleeping memory, and as I shape the bones and teardrops on top, I’m always thinking of the stories my wife told me the first time we made it together, how each family has their own version, how the bread is soft but heavy with symbolism, how it’s meant to be shared. And in our home, between the languages and the cultures, that sharing has become its own tradition.
This is the bread that taught me that remembrance can be sweet, simple, and made by hand. It is the dish that changed my way of remembering my lost loved once.
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