will be sharing with you stories of the most delicious and amazing ways of cooking Mexican food at home, as well knowing more about the culture of Mexico and those who share the same passion around the world. For that, we’ve invited some amazing people in the industry to collaborate with us as Authors of the blog. Please welcome:

Dave DeWitt is one of the foremost experts in the world on chile peppers and spicy foods, and has written more than 30 books on those subjects, including his latest, Cuisines of the Southwest. Ask Dave a question or browse or search his archives. Buy Dave’s books here.

Chef Deborah Schneider is the executive chef and partner at SOL Cocina in Newport Beach, California and Scottsdale, Arizona. She lives in San Diego with her family, married a surfer, and began exploring nearby Baja where she found her love for Mexican food. She worked her way up through the professional kitchen brigade, eventaully leading some of San Diego’s finest kitchens and receiving her Certified Executive Chef designation from the American Culinary Federation in 2001. Buy Chef Deb’s books here.

Maria Elena Cuervo-Lorens was born and raised in Mexico City. She has been living in Canada for more than 30 years where she shares her love of cooking and of her native Mexico through her culinary classes and instruction of the spanish language. Maria Elena has also written the book Mexican Culinary Treasures, published by Hippocrene Books in New York, provides deep insight into modern-day Mexican cooking and the history behind it. The recipes featured range from the very traditional to the modern cuisine of cosmopolitan Mexico City.

Chelsie Kenyon enjoys cooking authentic and traditional Mexican dishes in her own kitchen. She has spent the last 5 years at sharing her recipes and passion for Mexican Cuisine with her readers. Chelsie travels to Mexico frequently and shops at the neighborhood panaderias, carnicerias and farmer’s markets in her own neighborhood and loves to use locally grown, fresh ingredients to create new recipes and improve family favorites. She is excited to share her recipes and knowledge with you to help you learn how to cook Mexican food. Read more on Chelsie Kenyon at and Follow her on Twitter.

Emily DeWitt-Cisneros is food editor of She creates recipes and does the food styling for photos on the site. She’s the co-producer of the Scovie Awards and the National Fiery-Foods & BBQ Show. She also does cooking demonstrations in the Albuquerque NM area.

Amanda Guest is a native San Diegan who enjoys exploring the cross-section of Mexican and American cultures that flourishes in her hometown. She’s visited several Latin countries as a student, included Guatemala, Panama, and Spain, and takes an active interest in re-creating the cuisine in her own kitchen.

More to come…


  1. Great web site. This is my first attempt at the blog. Question; I live in the Philippines and there are no dried corn husks available. Can I get some instructions or advice on how I can substitute fresh corn husks instead of dried ones?


  2. If you can get corn husks, then just try drying them for a few days. If you can’t, let us know and we’ll try to find a solution for you.

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