Mike’s Kachina Canyon Stew

I’ve fiddled with the ingredients and preparation for this southwest recipe over the course of six months. I’ve got it down to a science. This stew, made with hot Mexican sausage called Chorizo, is satisfying and fairly spicy. Enjoy with cornbread, a side of tortillas cooked on a griddle, and a spoonful of sour cream.

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Southwest Pulled Pork

There was a small hole-in-the-wall restaurant on the south side of Phoenix called Honey Bear’s which had the best pulled pork I’ve ever tasted. Here is my rendition. If you don’t have a smoker, no problem. This recipe will come out just as well in your oven or slow cooker.

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Flatiron Grilled Steak Chili

The combination of two kinds of beans, done until just tender add a nice contrast to the simmered beef and poblano chilies. A wonderful recipe well worth the time needed to prepare.

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South-of-the-Border Sonoran Beans

A southwest favorite. My standing joke about refried beans is – why would you want to eat anything that wasn’t cooked right the first time?
Well, this recipe blows that statement out the window.

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Taos Tortilla Soup

A regional southwest favorite that never fails to satisfy.

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Tucumcari Torpedos (Southwest Burritos)

A great tribute to the classic burrito. Hot as hell and a health liability for those who don’t respect ingestion with moderation.

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Mesquite-Grilled Steak Fajitas

No other dish quite comes close to the excitement and flair of a hot skillet of fajitas served for hungry guests. The aroma, sizzle and spice create a memorable experience that is perfect for just about any occasion – indoors or out.

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Caldillo Beef Stew

“Caldillo” roughly translates to “Thick Soup.” While this recipe has many variations it is similar to posole or green chili stew.

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