Corn season is in full force in California, so, naturally it’s an Elote (Mexican Grilled Corn) kind of day…

I know, I know for some you it’s not exactly the Kobe beef of choice…but if you have not tried beef tongue cooked the authentic French way, then you are truly missing out!  I give my hubby 100% credit for cooking the best beef tongue I’ve ever had.  It’s a must-try…at least once.

In the southern states of Mexico, diners feel the pulse of Mexico’s culinary heart coursing through every meal. In neighbouring Oaxaca, inventive dishes fuel national pride. So on this note, here I am, honing in on a little bit of southern Mexico with some home-made barbacoa! Note that the original recipe calls for 1 1/2 pounds fresh beef brisket. I happened to have about the same size pork butt already set for some awesome recipe…so I used it for this one.