I can’t remember exactly when I took up the reins of the kitchen in my house and subsequent shared households (I broke in to the kitchen of my college fraternity often to cook my own meals) but it was a natural evolution from the grill to the oven. After winning accolades from friends and family over my BBQ meat marinades I decided to expand my cooking techniques and repitoire to sautees, roasts, and so forth.

I am unashamed to admit that the Food Network was always my favorite channel and often my inspiration, particularly by the likes of Bobby Flay (Boy Meets Grill, Throwdown) since he often brought in some heat to his dishes. I also enjoyed the technique and science aspect of Alton Brown who showed me how to derive an array of flavors from different forms of heat, oil temperatures, acidity from different marinades, brining methods, etc.

A product of growing up in a Mexican household, I am always seeking ways to incorporate an element of heat or spice to my food. Even on those rare occasions when my dad offered his Persian expertise in grilling up kebabs, he would grill up some jalapeños or we’d make grilled tomatillo/habanero salsa on the side.  I carry on this tradition today (despite my spice-intolerant partner). I mean, you got to have heat.

If you’re going to get to know me, chances are you are going to get to know my cooking. I love to cook for people who really enjoy food, and Kat is my biggest fan. When I met Kat, I found someone who appreciated food as much as I do. Although mostly she just eats. Since we’ve met, I’ve began to cook more and get even more creative. We thought it would be fun to share the process and start this blog.