The Big Game is happening in New Orleans this year, and that makes it extra special for me. NOLA isn’t just my home—it’s where I work, create, and draw inspiration. It’s also one of the greatest food capitals in this beautiful country.

New Orleans is all about bold flavors and rich traditions, and that speaks to me on every level. That’s why I’ve put together a special tailgate menu honoring delicious Mexican sabores—so even if you’re not flying in to see the Big Game, you can still be part of the celebration, wherever you are.

Here’s a taste of what’s on my Big Game menu:

Banging Baby’s-Got-Back Ribs – Because who doesn’t love a perfectly marinated, fall-off-the-bone rib?

Zarela’s Pineapple-Ginger Chicken Wings with Soy-Pineapple Glaze – My mom’s signature wings, packed with flavor and a whole lot of heart.

Tío Mario’s Famous Chili Con Carne Colorado-Style Burritos – My uncle’s legendary burritos—trust me, they’re next level.

Torta Ahogada – A rich, traditional sandwich from Guadalajara, Jalisco. It’s a little messy, but that’s part of the fun—especially during the Game of Games!

Mexican Street Corn – No tailgate is complete without this classic.

So, whether you’re in NOLA or watching from home, dig in and enjoy the flavors of game day, Mexican-style!

Mexican Street Corn

This is a super simple, fun side dish that brings back so many great memories for me. I grew up enjoying it at BBQs and family gatherings, so it always feels authentic and comforting. It’s also a perfect recipe to get the kids involved—I remember helping my abuela put this together during summer get-togethers at our house.

INGREDIENTS FOR 1 SERVING

1 ear of corn

1/8 can of chipotles in adobo

1 tablespoon mayonnaise

1 tablespoon cotija cheese

Few sprigs of cilantro

DIRECTIONS

Grill the corn on the cob.

Mix chipotles in adobo with mayonnaise.

Brush the mayonnaise mixture onto the grilled corn and then top with cotija cheese. Garnish with cilantro.

Quick tip! Another option is to cut the cooked kernels off of the cob, and then mix with the mayonnaise mixture and cotija cheese.

Banging Baby's-Got-Back Ribs

My strategy with ribs? Load up on flavor. First, these baby backs get a bold spice rub that really wakes things up. While they’re cooking, I whip up a crazy-good sweet and tangy sauce, then slather it on at the end—just in time for the heat to make it bubbly, sticky, and irresistible. A charcoal grill will add even more depth, but trust me, there’s so much flavor packed in that they’ll be amazing whether you use a gas grill or even your oven.

INGREDIENTS

Banging Baby's-Got-Back Ribs

3 racks (about 5 pounds) baby back pork ribs

1 cup Aarón’s Adobo

3 tablespoons extra virgin olive oil

2 medium white or yellow onions, finely chopped

4 garlic cloves, very finely chopped

½ teaspoon cayenne pepper

2 cups Chile Colorado Sauce (see sub-recipe below)

One 15-ounch can crushed tomatoes

½ cup molasses

½ cup apple cider vinegar

Grated zest and juice of 1 orange

Chile Colorado Sauce

3 medium Spanish or white onions, quartered

8 medium fresh tomatillos, husked and washed

4 plum tomatoes, cored and quartered

8 whole garlic cloves, peeled

Olive oil, for drizzling

1 ancho chile (½ ounce), stemmed, seeded, and deveined

2 guajillo chiles (½ ounce), stemmed, seeded, and deveined

1 quart chicken stock (low-sodium store-bought is fine)

Salt and freshly ground black pepper

DIRECTIONS

Banging Baby's-Got-Back Ribs

At least 8 hours before cooking, place the ribs on a cutting board, curved bone side up. Using a sharp paring knife, slice into the tough white membrane covering the ribs. Carefully peel it off and discard it. Generously rub the ribs all over with Aarón’s Adobo, then wrap them in plastic wrap and refrigerate for at least 8 hours, or overnight, to let the flavors fully develop.

Make the Sauce (See detailed directions below.)
Heat the olive oil in a large saucepan over medium heat. Add the onions and garlic, cooking until softened and translucent, about 6 minutes. Stir in the cayenne, Chile Colorado Sauce, tomatoes, molasses, vinegar, and orange zest and juice, then bring the mixture to a boil. Reduce the heat and let it simmer, stirring occasionally, until thickened and reduced—about 45 minutes.

Cook the Ribs - When you’re ready to cook, preheat a gas grill to medium, an oven to 250°F, or burn down charcoal until the embers are red and covered with gray ash. For grilling, turn off one burner or push the coals to one side, then place the ribs on the grill rack over indirect heat. Cover and cook for 2 hours, adding more charcoal as needed to maintain even heat. For oven cooking, line a baking sheet with aluminum foil and place the ribs on top. Generously mop them with the sauce, then cover with another sheet of foil. Roast for 2 to 3 hours, adding more sauce every 30 minutes, until the meat is tender and falling off the bone. (Cooking times may vary, so check the ribs every 30 minutes.)

Finish and Serve - For grilling, after 2 hours, brush the ribs thickly with sauce on both sides and flip them. Cover and continue cooking, brushing occasionally with more sauce, until the ribs are tender—about 30 minutes.

Serve warm or at room temperature with extra sauce on the side for dipping.

Chile Colorado Sauce

Preheat the broiler.

Roast the vegetables.
Place the onion, tomatillos, tomatoes, and garlic on a baking sheet. Drizzle with olive oil, then broil without turning until they start to char—about 7 minutes. Remove from the oven and let them cool to room temperature.

Toast the chiles.
In a large dry skillet over medium-low heat, toast the guajillo chiles, flipping them halfway through, just until they release their aroma—about 1 minute. Transfer to a bowl, cover with hot water, and let them soak until soft, about 30 minutes. Drain and discard the soaking water.

Blend everything together.
In batches, blend the roasted vegetables and softened chiles with the chicken stock until smooth. Transfer each batch to a bowl and stir well to combine. Season with salt and pepper to taste.

Store and enjoy.
Keep the sauce in an airtight container in the refrigerator for up to a week or freeze it for up to a month.

Torta Ahogada

I know this one takes a little extra effort, but trust me—this Guadalajara-style “drunken” sandwich is worth it! It’s one of our lunch specials at Johnny Sánchez and a fan favorite for a reason. Bold, authentic, and absolutely delicious.

Servings: 1

Prep Time: 48 hours

Cook Time: 1 hour

Total Time: 2 hours

INGREDIENTS

Torta

1 bolillo (Mexican sandwich bread) or Vietnamese French loaf

2-3 slices of pork belly, brined and cooked on griddle

2 tablespoons Garlic-Chipotle Love

1 cup Ahogada Sauce

pickled onions

1 cup cotija cheese

1 cup crema

Ahogada Sauce

12 chiles de arbol, deveined, deseeded and and toasted

8 cloves of garlic, roasted

8 ripe plum tomatoes, roasted

1 onion, quartered and roasted

5 cup chicken stock

1 cup valentina hot sauce

1 tablespoon lard

Brine

1 whole skinless pork belly, cut in 2

350g brown sugar

400g salt

3 cloves of garlic, peeled

1 orange, halved

12 cloves

12 black pepper corns

1 tablespoon chili flakes

1 stick Mexican cinnamon (canela)

3 bay leaves

2 quarts water

1 cup canola oil

12 garlic cloves, peeled

3 tablespoons canned chipotle chiles in adobo sauce, chopped

¼ cup fresh cilantro, chopped

Grated zest of 1 lime

1 teaspoon salt

DIRECTIONS

Brine

Combine water and all ingredients on the stove and bring to a simmer allowing flavors to come together and the sugar and salt to dissolve. Let cool and pour over the pork belly. The belly should be fully submerged. Let brine for 48 hours.

Pork Belly

Remove belly from brine and pat dry. Once dried, rub belly with garlic chipotle and braise in chicken stock for 2 hours with some halved citrus (preferably oranges). Cook belly at 300 degrees.

Once cooked, remove belly from brining liquid and place on a sheet tray. Place another sheet tray on top of the cooked belly with some weight on it to keep the belly flat while it cools and to keep its shape.

Garlic Chipotle Love

Preheat the oven to 300 degrees. Pour the oil into a heavy ovenproof medium saucepan and add the garlic. Cover the pot with foil, put it in the oven, and cook until the garlic turns a nutty brown and is really soft (think cream cheese), about 45 minutes.

Remove the pot from the oven and let the garlic and oil cool to room temperature. Put the garlic and the now garlic-infused oil in a food processor or blender. Add the chipotles and sauce, cilantro, lime zest, and salt and puree until the mixture is very smooth.

Store in the fridge in a tightly covered container for up to 2 weeks or freeze for up to a month.

Ahogada Sauce

Roast tomatoes, onions, and garlic until slightly charred and cooked through, peel tomatoes.

In a blender puree roasted onion, toasted chiles de arbol, tomato and garlic with the chicken stock until smooth.

Heat up lard in a sauce pan over medium heat and add puree to the pan. Let simmer for about 10 minutes stirring occasionally. Remove from heat and add Valentina hot sauce and a pinch of salt.

Torta

Season pork belly with salt, pepper and Garlic-Chipotle Love and sear until crispy on the grill or griddle.

Slice bread lengthwise and smother with the Ahogada sauce. Toast both sides on the griddle until slightly caramelized, stuff with grilled pork belly, pickled onions, crema and slice in half. Make sure sandwich is covered with plenty of sauce and sprinkle some cotija cheese and cilantro on top.

Zarela's Pineapple-Ginger Chicken Wings with Soy-Pineapple Glaze

Zarela's Pineapple-Ginger Chicken Wings with Soy-Pineapple Glaze

Zarela's Pineapple-Ginger Chicken Wings with Soy-Pineapple Glaze

This is one of the first dishes I remember my mom making. I can still picture my elementary school friends crowding into our house, and she’d always have a big batch of these chicken wings ready—enough for everyone. The flavors were unforgettable: a touch of sweetness from the pineapple, a kick of spice from the ginger, and just the right amount of saltiness from the soy.

A quick tip when making these at home—line your baking sheet with foil! The sauce gets super sticky, and this little trick makes cleanup so much easier.

INGREDIENTS

½ cup (120 ml) pineapple juice

¼ cup (60 ml) orange juice

¼ cup (60 ml) lime juice

¼ cup (60 ml) soy sauce

¼ cup (50 ml) grapeseed or vegetable oil

1 teaspoon kosher salt

1 teaspoon ground coriander

½ cup (20 g) chopped fresh cilantro, plus more for serving

4 cloves garlic

1 serrano pepper

2-inch (5 cm) piece peeled fresh ginger

Ground black pepper

4 pounds (1.8 kg) chicken wings (24 wings), tips discarded

3 green onions, thinly sliced on a bias

2 tablespoons (20 g) white sesame seeds, toasted

DIRECTIONS

Preheat the oven to 225°F (110°C). Set an oven-safe wire rack on top of a baking sheet, or line the sheet with cooking parchment.

In a large bowl, whisk together the juices, soy sauce, oil, salt, and coriander until thoroughly incorporated. Fold in the ½ cup (20 g) of cilantro and, with a Microplane, grate in the garlic, serrano, and ginger. Season with pepper.

In a small saucepan, reserve half the sauce. Toss the wings in the remaining sauce to coat and marinate for 15 to 20 minutes (any longer and the pineapple will start to “cook” the meat).

Arrange the wings in a single layer on the rack or parchment, cover with foil, and bake for 30 minutes. Meanwhile, set the saucepan with the reserved sauce over medium-low heat and cook, stirring occasion- ally, until it’s reduced by about half.

Remove the foil and adjust the heat to 425°F (220°C). With a brush or spoon, glaze the wings with the reduced sauce, then bake for another 20 to 25 minutes, until an instant thermometer registers 155 to 160°F (69 to 71°C). Glaze the wings once more as soon as they’re out of the oven.

Sprinkle the green onions, sesame seeds, and remaining cilantro over the chicken. Serve warm.

Tio Mario's Famous Chili Con Carne Colorado-Style Burritos

When Tío Mario and I first moved to New York together, I was constantly traveling. I’d come home exhausted, and Tío took it upon himself to do some of the cooking. No matter how worn out I was, he always had this dish waiting for me—and it instantly made everything better.

Serves 6.

INGREDIENTS

6¾ cups (1.6 L) chicken stock

4 dried guajillo chiles, stemmed

4 dried árbol chiles, stemmed and seeded

3 dried ancho or pasilla chiles, stemmed and seeded

3 pounds (1.4 kg) beef chuck or brisket

Kosher salt

Ground black pepper

¼ cup (60 ml) grapeseed or vegetable oil

1 large white onion, chopped

1 red bell pepper, chopped

1 carrot, peeled and chopped

6 cloves garlic, finely chopped

2 teaspoons ground cumin

1 teaspoon dried Mexican oregano

1 teaspoon ground cinnamon

3 bay leaves

1 medium ripe tomato (4 to 6 ounces/110 to 170 g), finely chopped

¾ cup (140 g) long-grain white rice

6 large (12-inch/30 cm) flour tortillas

1 cup (115 g) shredded sharp Cheddar or Monterey Jack cheese

½ cup (60 g) crumbled cotija cheese

4 radishes, thinly sliced

DIRECTIONS

In a small saucepan, bring 2 cups (480 ml) of the stock to a simmer. Meanwhile, set a skillet over medium-high heat and toast the peppers (in batches, if need be) until they’re fragrant, slightly charred, and a little more pliable. Transfer them to a heatproof bowl, pour the simmering stock over them (weight them down with a small bowl if they won’t stay submerged), and set aside to steep for 30 minutes. When they’re soft, cut them open and scrape out some or all of the seeds (leave them in for spicier chili), then, in a blender, puree them with the steeping liquid until smooth.

Trim the fat from the beef and cut it into approximately 1-inch (2.5 cm) cubes; season with salt and black pepper.

In a large heavy-bottomed pot, warm 2 tablespoons of the oil over medium-high heat until it starts to shimmer. Line a baking sheet with paper towels or a metal rack.

Working in batches, sear pieces of beef on one side, leaving space between them so you don’t crowd the pan; cook undisturbed for 2 to 3 minutes, until nicely browned. Transfer immediately to the lined sheet, leaving the other sides raw (this helps it stay tender when it braises).

Adjust the heat to medium. Reserve 2 tablespoons of the onion for the rice; add the rest to the pot along with the bell pepper, carrot, and 1½ teaspoons salt. Sauté until the onion is soft, with a little color, 5 to 10 minutes. Stir in two-thirds of the garlic and the cumin, oregano, and cinnamon, and toast for a minute or two, until fragrant.

Return the beef to the pot along with the bay leaves, chili sauce, and 3 cups (720 ml) of the stock. Adjust the heat to high just until the sauce comes to a simmer, then adjust the heat to medium-low, partially cover, and cook, stirring occasionally, until the meat is falling-apart tender, 2½ to 3 hours.

Meanwhile, make the rice: In a bowl, combine the tomato and the reserved 2 tablespoons of onion and the remaining garlic with 1 teaspoon salt. Set aside.

Rinse the rice until the water runs clear, shaking the sieve to get rid of excess water. In a large saucepan over medium-high heat, warm 2 tablespoons of the oil until it shimmers. Stir in the rice to coat it evenly in the oil, then adjust the heat to medium and keep cooking, stirring regularly, for 5 to 8 minutes, or until the rice is fragrant and lightly golden.

Stir in the chopped tomato mixture and cook for a couple of minutes, until the tomatoes have melted into the rice. Pour in the remaining 1¾ cups (420 ml) stock and adjust the heat to medium-high until the liquid is simmering. Cover, adjust the heat to medium-low, and cook until the liquid has been absorbed and the rice is tender, 15 to 20 minutes. If the rice finishes cooking but there is still more liquid, uncover the pot and keep cooking until the steam evaporates.

Remove the saucepan from the heat and sandwich a clean dishtowel between the lid and the pot; this helps absorb extra steam. After 15 minutes or so, fluff with a fork.

To make the burritos, preheat the oven to 400°F (205°C). Over the bottom of a 9 by 13-inch (23 x 33 cm) baking dish, spread a ladleful of the sauce from the cooked chili. Using a slotted spoon, scoop some beef into the center of each tortilla; add some rice. Wrap burrito-style and arrange the burritos snugly, seam side down, in the dish. Ladle more sauce over all the burritos to cover, then sprinkle with the shredded Cheddar and bake for 10 to 15 minutes, until the sauce is bubbling and the cheese lightly browned. Garnish with cotija and radishes; serve with a knife and fork (and napkin).

Can't wait for you to try these flavors. Don't forget to send me pictures of how they turned out!

Abrazos, familia!

Menus

A Celebrar! High School Graduation Edition

Chef Aarón's Menu for the Big Game

3 delicious menus for 3 types of dads to celebrate Father's Day!

Featured Stories

Featured Tags

Item successfully added to your cart