Diego

I'm Diego, and I cover Mexican and Latin American cooking for Cuisinety. I grew up in Guadalajara, where Sundays meant my grandmother's birria pot simmering from dawn until the family gathered to dip fresh tortillas into the consommé. I spent more than fifteen years cooking through the Mexican canon — tacos, stews, and the dried-chile work that sits underneath all of it — before I wrote a single recipe down. My grandmother's rule is mine now: taste the chiles before you trust them, and never rush a braise. Both are review rules too. When I check a recipe, I look at the chile work first — toasted or raw, soaked properly, blended smooth — because that's where these dishes live or die. Then the braise: real time, or wishful time? And the salt, always the salt, because a birria consommé is a seasoning test in a bowl. What can you expect from me? Slow-braised birria, properly seasoned taco meat, and the chile-forward classics of the region — written with honest braising times, quantities you can trust at the chile counter, and steps that explain why, not just what.