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Sonoran-style carne asada, burritos stuffed with charro beans, crunchy cabbage and Jackie’s famous chiltepin red salsa. Sonoran-style carne asada is not marinated. Instead the meat is finished with a bit of pineapple juice which caramelizes in the hot fire. This is one of the most popular varieties of beef and bean burritos in the Sonoran region north of the Arizona-Mexico border.
Recipe for thin, crispy-edged double smash burgers with cheddar cheese, bourbon braised caramelized onions and Jackie’s secret sauce.
Black wild rice is native to the United States. It is the harvested seed of a grass that grows in shallow water, with a chewy texture and complex, earthy flavor. It’s different from black Forbidden Rice, which is an heirloom grain from China. Black wild rice benefits from an overnight soak to give the seeds time to plump before cooking.
How to grill a whole, freshly caught trout, bass, perch or other freshwater fish over an open campfire using a camp grill and foil. Each fish is stuffed with lemon slices and rosemary and set on a foil-lined camp grill to cook over the open fire. In about twenty minutes you have tender, flaky, perfectly cooked grilled fish. The recipe works with any whole freshwater fish. This recipe is an excerpt from my Unofficial Yellowstone Cookbook.
Recipe for homemade taco seasoning made with ground freshly dried chiles and Mexican oregano. Plus how to dry and grind fresh chiles.
Recipe for triple chocolate flourless chocolate cake with fudge frosting baked in a cast-iron skillet, inspired by the famous Yellowstone TV show “cake with steak” dinner scene.
Cornbread casseroles made with chunks of freshly-baked cornbread cooked in a rich custard sauce in individual cast-iron ramekins, making a decadent yet rustic dessert.
Michelada vs. Chelada: What’s the Difference? Includes recipes for a michelada cocktail made with Ray Ray’s Sonoran Spirit and a spicy tomato mixer.
This spicy deviled egg potato salad gets a Southwestern twist with chipotle peppers, capers, and a creamy mustard-mayo dressing. The best, most flavor-filled deviled egg potato salad ever!
These mini pumpkin empanadas are brushed with a buttery, warming aromatic coating are fun and super easy to bake (not fried) using pre-made sheets of pie dough and a spiced pumpkin filling.
Let the power of these three sisters fuel your day! Corn, zucchini and tepary bean breakfast bowl with quinoa, corn, avocado, spicy green salsa and eggs.
Coconut milk and coffee braised chicken thighs recipe with ancho chile, Greek yogurt and cilantro. Served with yams over rice.
Albondigas soup made with matzo balls. Two popular soups together as one – a Jewish-deli Sonoran-Mexican combination.
How to brew a pot of coffee over a campfire with a special ingredient… eggshells! From the Arizona-Mexico borderlands cookbook author Jackie Alpers.
Caldo de Queso is a Sonoran cheese and chunky potato soup with green chiles, onions, and tomatoes in a light broth. Recipe by Taste of Tucson cookbook author Jackie Alpers.
In the movie Elf, Jovie forgets her plain bowl of ramen to find Buddy the Elf. Here are simple add-ins to make packaged ramen unforgettable.
Carbonara made with black pasta, purple basil, and gourmet mushrooms inspired the by the modern gothic visuals in Tim Burton’s television show, Wednesday.
Sardine tacos with cabbage, red onion and mustard salsa on homemade blue corn tortillas by Sonoran cookbook author Jackie Alpers.
Salisbury steak recipe with made with beef patties in a rich mushroom gravy served over locally sourced stone-milled polenta. Made with ingredients local to the American West inspired by Kevin Costner’s famous scene on Yellowstone. This easy salisbury steak recipe is a hearty take on a classic comfort dish. Ramona Farms ships stone ground polenta grown on the Gila River Pima Reservation nationwide.
Recipe for oven roasted mushrooms cooked in a cast iron skillet from The Unofficial Yellowstone Cookbook by Jackie Alpers.
Spicy cowboy mac & cheese recipe made with “gun-barrel” shaped penne pasta baked with blue cheese, Parmesan, gruyere, Irish Cheddar and cayenne chile – a flavor explosion that will knock you off your feet.
Lunchbox recipe for street tacos made with deli counter turkey and provolone cheese rolled in tortillas and topped with lettuce, tomato, olives and pepperoncini. Includes recipe for Scallion Ranch Cream Cheese Spread.
Visually stunning sugared cranberries are a study in contrast. The tart, dark berries which appear to have been encrusted in tiny jewels, add a magical quality to these brie crostini.
What’s the difference between cornmeal and masa harina? How is masa used to make corn tortillas? Can cornmeal be used in tortillas? Get the answers and recipe for Sonoran corn tortillas from Taste of Tucson cookbook author Jackie Alpers.
These spicy, chipotle deviled eggs topped with caviar and capers are fancy yet simple. The perfect party food or indulgent yet healthy snack.
No-bake Mexican chocolate popcorn treats made with pretzels, cashews, Sriracha sesame seeds, cinnamon and red chile spiced chocolate marshmallow cream Chile powder and cinnamon add some kick to these sweet and spicy no-bake Mexican chocolate popcorn and pretzel treats. Recipe developed for The Silicone Kitchen.
Recipe for a tortilla crust mushroom pizza. This thin-and-crispy pizza is topped with lemon infused ricotta, garlic & parmesan, lion’s mane and blue oyster mushrooms. White Sonoran Wheat helps give large Sonoran-style flour tortillas their elasticity which makes a perfect pizza crust.
Recipe for how to defrost and roast a whole goose, and shred the meat for tacos or sandwiches with step-by-step instructions.
Recipe for Sonoran-style goose tacos inspired by Peking Duck. These goose tacos are served on flour tortillas with hoisin sauce, salsa macha, cabbage, carrots and scallions. Food photography for this recipe is shortlisted for the 2025 World Food Photography Awards in the Food Influencer category.
Canadian bacon, eggs, herbs, and cheese baked inside slices of crusty baguettes. A visually stunning breakfast casserole that is elegant, yet quick and easy to prepare.
Super-lucky flavorful Sonoran Charro Caviar made with black-eyed peas, bell peppers, serrano chiles, and onions, served on tortilla chips.
Topped with chunky guacamole and jewel-like pomegranate seeds, these crispy tortilla bites from The Unofficial Elf Cookbook by Jackie Alpers exude holiday joy. Use Jackie Alpers’ Sonoran-Style Chunky Guacamole Recipe or your favorite store-bought version.
Sonoran-style vegetarian tamale pie recipe made with a creamy green chile and masa base and a rich, quick molé made with peanut butter, tahini, and cocoa.
These dinner rolls which are baked and served in a cast iron skillet are right at home on the Dutton family table – a free bonus recipe from The Unofficial Yellowstone Cookbook by Jackie Alpers.
How to dehydrate and grind chile peppers, with recipes for chili powder and custom spice blends using fresh homegrown and/or exotic store bought chiles. Preserve expensive and/or hard to find chiles.
Tucson’s Sonoran-style Mexican Arizona cheese crisp made with flour tortillas, roasted Hatch green chile strips and a creamy green chile Ranch salsa. Thank you Fry’s Foods for sponsoring this recipe.
Cold gazpacho recipe with chunky fresh tomatoes, cucumbers, and onions and peppers. The colors in the photo are a bit of an homage to Pedro Almodovar’s wonderful film, Women on the Verge of a Nervous Breakdown (1988), which was the inspiration for me making gazpacho for the very first time, years ago. (Minus the pills and drama.)
Recipe for Paprika Marinated Chicken. Comedian Jackie Kashian is funny on stage but her chicken recipe is no joke.
Recipe for a lighter version chipotle lime grilled corn on the cob from the Sonoran Arizona-Mexico borderlands cookbook author Jackie Alpers
Arizona cowboy caviar recipe made with lentils, chiles and red onion in a spicy citrus vinaigrette. I call this Arizona Caviar because I’m in Arizona and it’s similar to Texas Caviar made with black eyed peas.
After extensive research, I now know what Buddy The Elf really puts on his breakfast spaghetti in one of the memorable food scenes in the movie,”ELF.” This recipe is from The Unofficial “Elf” Cookbook by Jackie Alpers.
Spicy, Sonoran-style Mexican green rice (arroz verde) recipe made with tomatillo salsa verde, peas and cilantro from the Taste of Tucson cookbook.
Sonoran Thai-Mexican coleslaw recipe with a spicy serrano vinaigrette. Serve in tacos and tortas or on tostadas.
Chicken slow-simmered in salsa, then shredded for serving in as a filling for tacos, tostadas, enchiladas, and is keto when served in lettuce cups.
How to make the perfect chicken fried steak dinner – includes recipe links to my smoky mashed potatoes, sausage gravy, and garlic butter green beans. Fun fact!: The vintage plate shown in this photograph matches the one from Yellowstone that this meal was served to “Jimmy” on at the 6666 Ranch in Texas.
Easy recipe for Watermelon Moonshine inspired by the Lainey Wilson song featured on Yellowstone. Made in a mason jar and served with lime to cut the burn.
Pot roast with carrots and potatoes braised in Irish Stout beer is similar to recipes brought to the American West by Irish settlers. Inspired by the Yellowstone 1923 TV series. Use as the base for Cara Dutton’s Irish Pasties recipe.
Recipe for Sonoran Style hot green tomatillo salsa developed by Patricia Schwabe for her restaurant Penca. From the Taste of Tucson Cookbook by Jackie Alpers.
Bring the heat to your usual bourbon neat with a dramatic, hot and spicy whiskey cowboy cocktail inspired by Yellowstone and served in the same glassware used in the Dutton family home. Get the recipe for this spicy bourbon whisky cocktail infused with lime and chiles served over ice.
Spicy Sonoran-style chicken salad recipe made with rotisserie chicken in a light, flavor-packed chipotle sauce for lettuce/taco wraps, salads and sandwiches. This recipe was first developed for the Glamour.com article, A Week of Delicious Chicken Recipes.
