"I'm not much of a cook. I can throw together a few things for breakfast, sure. I can make a sandwich. Beyond that, I stick with what I know. And that means mostly easy Mexican dishes for breakfast, lunch and dinner for a guy on the go. One thing I do know really well is how to trim, chop and combine greens and fruit to make a banging Mexican-style green juice."
"I introduced myself to Food readers a few years with the first iteration of the jugo, an abundant presence during the years I spent writing and living in Mexico City and quite possibly the secret to my success. This year, deputy editor Betty Hallock guided me in codifying the recipe to its final form. Forget the torture of Erewhon smoothies that hurt your tastebuds. This is a tangy, tart, nostril-flaring jugo verde that can be modified infinitely."
Greens and green fruits can be prepared sautéd, juiced, blended, or simmered and are recommended for 2026. A Mexican-style jugo verde combines trimmed, chopped greens and fruit into a tangy, tart, nostril-flaring green juice that can be infinitely modified. The jugo verde is made fresh about every four days and can rival juice-shop versions in flavor. The recipe draws on experience from time spent living and cooking in Mexico City and was refined into a final form. Greens Week includes new and chlorophyll-rich throwback recipes, plus a branded Food apron available at live events.
Read at Los Angeles Times
Unable to calculate read time
Collection
[
|
...
]