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  • The Chopping Blog

Summer Salsa on the Grill

Spring has sprung, so it's time to get outside and fire up the grill. There is truly something mesmerizing to me about cooking over an open fire, especially with hot coals or natural wood! Growing up ...

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Roasted Corn and Poblano Chowder

When teaching a class, there’s one question I get asked most and that’s “what’s your favorite type of food to make?” It’s a really hard question to answer, because I love all types of food and ...

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Let's Taco About It

Tacos, with their tantalizing blend of flavors and textures, have become a beloved staple in American cuisine. But these delicious handheld delights have a rich and diverse history that dates back ...

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Taco Tuesday Vegetarian Style

Incorporating more vegetarian meals into my rotation is something I always try to do, especially as we enter Chicago’s warmer season. I won’t lie, getting all of my servings of vegetables in hasn’t ...

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My Top Five Mexican Cookbooks

Whenever students ask me what my favorite regional cuisine is I always say that its impossible to choose a favorite because blah blah blah… but the real answer is Mexican food. Mexican food is ...

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Pozole Pointers

Despite its relatively simple appearance, there are centuries of tradition and unique flavor combinations packed into a simple Mexican dish. From endless varieties of fresh and dried chilies like ...

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Sopa de Guias con Chochoynes: Oaxaca Squash Vine Soup & Masa Dumplings

I love to garden. I love the physicality of it, I love the beauty of it, the pruning, tending and watering. I love eating fresh produce that I grew myself, and “seed to table cooking” is incredibly ...

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Corn-struction Season

As someone who blogs, one of my favorite things to do is peruse restaurant menus to notice food trends. We’ve all seen how one ingredient snowballs into a plethora of options for diners. Kale became ...

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Adobo: Verb, Noun or Adjective Part 2

In my last blog, I discussed adobo “the verb” as in the act of preparing food by marinating and simmering it in a vinegar/salt marinade. Today, let’s talk about adobo the adjective/noun. This is ...

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Chicago’s Finest Eateries

Working at The Chopping Block, one of the most common questions I get asked as a chef actually has nothing to do with cooking at all. Guests always want to know “What’s your favorite restaurant?”

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