Baku Kitchen! An independent reference of traditional food

ancho

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  • Salsa macha

    Chunky chili oil with dried chiles, peanuts and sesame, spooned on everything. Ready in 20 min prep and 20 min…

  • Tamales colorados

    Red recado tamales in banana leaves, Saturday tradition. Ready in 1 hour 30 minutes prep and 2 hours cooking. Makes…

  • Tamales

    Masa steamed in husks or banana leaves with savory fillings. Ready in 2 hr prep and 1 hr 30 min…

  • Tortilla soup

    Tomato broth with fried tortilla strips, avocado, pasilla chile. Ready in 30 min prep and 40 min cooking. 6 servings.…

  • Mole negro

    Oaxaca’s darkest mole, thick with chilhuacle chiles, seeds and chocolate. Ready in 2 hr prep and 3 hr cooking. 10–12…

  • Mole poblano

    Chicken in complex chile-chocolate sauce of many ingredients. Ready in 1 hr 30 min prep and 2 hr 30 min…

  • Pozole

    Hominy and pork soup garnished with radish, cabbage, lime. Ready in 40 min prep and 3 hr 30 min cooking.…

  • Sopa de pata

    Cow-foot soup with tripe, yuca, and vegetables. Ready in 30 min prep and 3 hr 30 min cooking. 6 servings.…

  • Tacos al pastor

    Chile-marinated pork shaved from a spit, with pineapple and cilantro. Ready in 40 min plus overnight marinating prep and 1…