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  • The Chopping Blog

Chicken Tinga: As Addictive to Say as to Eat

Cooking a balanced and well-composed meal doesn’t require anything other than a few ingredients and a couple of simple techniques. The Chopping Block shows you this every week in our new series ...

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Quesadilla to the Lunch Rescue

What are you eating for lunch today? If the answer is "I have no idea!" then how about a quesadilla?

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How to Eat and Drink Prickly Pear

Anyone who has spent any amount of time in the Southwest knows about the deliciousness that is the prickly pear. Yes, that spiny cactus is edible!

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The Best Horchata You will Ever Drink

I have three favorite drinks that I prefer to drink on a nice, warm sunny day: hibiscus water, tamarind water, and one of my all time favorites, Horchata. My family tends to make all of these drinks ...

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Vegetable Enchiladas are Easy and Healthy

Most of us need to incorporate more vegetables into our diet. Why not wrap them in a corn tortilla and cover them with tomatillo salsa? I wanted to cook something fairly healthy to give to some ...

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Sugar Skull Fun for Halloween

October is my favorite month of the year. The leaves are changing colors, the air is getting colder and the best reason of all is coming up soon: Halloween! Halloween is a holiday that carries a lot ...

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The Poblano Pepper Challenge: One Pepper, Three Different Dishes

Every now and then it’s good to challenge yourself, and this is especially true in the kitchen. This challenge can vary from kitchen to kitchen, but it can perhaps look like this:

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How to Smoke Seafood on your Big Green Egg

Given the heat the last few days, I’ve been craving lighter summer fare. It’s a little too warm for heavy food like pork shoulder and brisket. Smoked seafood, on the other hand, sounds pretty good. ...

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Hot Tamales

One of the cool things about working at The Chopping Block as long as I have is watching people come and go, to later flourish on their own in the food industry. In fact, I often think about writing ...

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This is Why I Love What We Do

Last week, I had the pleasure of working part of a three day "class" for teenagers from the Latin School in Chicago. The students ranged in ages from 13 to 16.

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