Jeffrey Clark has been involved for 30 years in the culinary research and development of Hispanic food products and has developed recipes for contemporary Mexican restaurants both here, in the United States, and in Mexico. He attended culinary school in Europe and studied Culinary Anthropology in Mexico with his primary area of study being "Cuisines of Eastern Mexico - Veracruz to Puebla." Jeff lives and has his office and test kitchen in Georgetown, Texas. He spends time in Mexico each year researching the origins of traditional Mexican dishes. Jeff recently launched SalsaSavant.com, a website for serious Hispanic flavor seekers that will include recipes and much more.
Recent Posts by Chef Jeffrey Clark
Rabo en Mestiza is a classic, Mexican desayuno recipe that is remarkable as first created but also lends itself to contemporary variations that add even more flavor to this “makes you feel… Keep reading
Written on 05/14/12 at 9:39 am
When I think of Mexican comfort food the first desayuno dish that comes to mind is Huevos Motuleños or Eggs Motul named after a small town in the State of Yucatan located… Keep reading
Written on 05/11/12 at 11:17 am
One desayuno dish that always brings a curious smile is Huevos Divorciados or Divorced Eggs, featuring two eggs sunny side up with “each egg going it’s separate way,” served under two different… Keep reading
Written on 05/10/12 at 11:41 am
Another classic desayuno dish that is not quite as well known as Huevos Rancheros is Huevos al Albañil. This dish, also called Bricklayer Eggs, is a traditional breakfast served throughout Mexico. In… Keep reading
Written on 05/07/12 at 7:03 pm
The quintessential Mexican desayuno recipe must be Huevos Rancheros as this dish can be found everywhere in Mexico from home kitchens, to street vendors, to loncherias (coffee shops), to hotel dining rooms,… Keep reading
Written on 05/07/12 at 10:01 am
