About Katrina's

What makes Katrina's cooking authentic isn't a marketing line: it's the process. Our moles alone take real technique: the Negro is built from chile mulato, peanuts, chocolate and pecan; the Verde from green tomatillo, jalapeño, pumpkin seeds and almonds; the Poblano combines three different chiles with cinnamon, chocolate and peanut; and the Almendrado leans on almonds and red chiles. Each one is simmered low and slow until the sauce turns rich and glossy, the way Mrs. Yndalia learned to make it.

That same care carries through the rest of the kitchen: chile verde simmered with tomatillos and cilantro, carnitas cooked low until it shreds, and salsas made fresh daily. We use corn and flour tortillas, real cuts of meat, and no shortcuts. It's the kind of cooking that takes longer than it needs to, because that's the only way the Castillo family knows how to do it.