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James Peyton

  • Recipe

    Chocolate Ice Cream with Cinnamon & Dulce de Leche

    This chocolate ice cream has a distinctive, almost roasty flavor. You can substitute semisweet chocolate for the Mexican chocolate, increasing the sugar to 3/4 cup and adding a scant 1/2…

  • Recipe

    Pico de Gallo

    This salsa is best served within an hour.

  • Recipe

    Steak with Three-Chile Sauce

    For this dish, the earthy combination of three of Mexico’s most distinctive chiles creates a nuanced result that is not nearly as hot as you might expect. Much of the…

  • Recipe

    Steak Adobo

    Some cooks mix the lime juice into the powdered spices to create a paste, but I find it easier to brush the juice onto the meat and then dust it…

  • Recipe

    Steak with Red Onion, Wine & Port Sauce

    The easy sauce reduction elevates this steak into a sophisticated dinner. The sauce can be made ahead and kept refrigerated for several days.

  • Article

    Mexican-Style Steaks

    Go beyond fajitas with sophisticated renditions of traditional Mexican steak dishes. Mexican food expert James Peyton shares his versions of juicy, tender rib-eyes, T-bones, and New York strips, punched up…

  • Recipe

    Grilled Chicken Tacos Alambres


  • Recipe

    Chile-Rubbed Steak Tacos

    This recipe is adapted from one that originated in Zacatecas, Mexico and features an unusual, boldly spiced rub made with cinnamon, allspice, and cloves. The rub would also be delicious…

  • Recipe

    Tomatillo Salsa

    This salsa is best served within an hour. Serve it as an accompaniment to Grilled Chicken Tacos Alambres, Chile-Rubbed Steak Tacos, or Beer-Battered Fish Tacos.

  • Recipe


    Guacamole is best made as close to serving time as possible.

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