I guess if you asked what my specialty in cooking, I'd have to say Italian. However, a close second is definitely Mexican/American. I got a little cooking lesson from a friend's mom who is from Puebla Mexico a few years ago.

Although we don't have all the authentic ingredients they have in Mexico there are ways to make what we have here work pretty well. This one is a little more labor intensive than my usual Mexican offerings, but not much, and it's worth every minute.

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