Embrace the mushroom

Embrace the mushroom

I never liked mushrooms. Growing up, they were slimy grey slugs snuck onto pizzas, unnecessary soggy additions to perfectly good turkey tetrazzini, and musty grey aliens tossed into decent salads. No explanation as to why they might be added to reasonably good food...
Spring Cocktails

Spring Cocktails

The Sun and The Cinco are upon us, so summer must really be coming to Pittsburgh. First, Cinco at Mad Mex, then the Pittsburgh Marathon, college graduation weekends, KayaFest, and finally summer. Sprinkle this month with Penguins playoff games, kids’ soccer and...
Asparagus. Ramps. Morels. Rhubarb.

Asparagus. Ramps. Morels. Rhubarb.

(originally published April 2006 – spring vegetables are timeless, so here’s an article from a dozen years back) What else is there to say? The hardest part of this menu is capturing the ingredients. Of course, without a well-timed garden and a knack for...
Sage advice from big Chef Bill Fuller

Sage advice from big Chef Bill Fuller

Fresh spices are the key to making delicious food. It is one of the worst places to go cheap, as the delicate aromas fade quickly in storage and less expensive spices are often older, less aromatic ones. I am particularly picky about the spices we use. Mad Mex, Kaya,...
25

25

In 2018, we will be celebrating the Silver Anniversary of Mad Mex! Twenty-five years of great food, delicious margaritas, crazy Rick Bach art, (too) loud music, and lots of fun. It has been a great ride so far! Thank you everyone for supporting us. We plan on mounting...
Nacho Nacho Man

Nacho Nacho Man

If you’d like a sweet column about holiday entertaining, cute hors d’oeuvres, and table decorations, I’m sure that between Pinterest and Epicurious you’ll be covered. This month, I’m ignoring the season to talk about nachos. I love nachos. Nachos are...