Cooking Secrets for Men

Cooking Secrets for Men A place for men (and other cooks) to learn short cuts and secrets to everyday cooking.

05/12/2026

Live from Studio D, host Charlie chats with Shary Pérez, Community Health and Research Director at United Community Center, and Milwaukee Business Journal 40 Under 40 honoree. They discuss Shary’s journey from Puerto Rico to a public health career in Milwaukee and her community-engaged research w...

05/01/2026

Watch how we transform eye of round beef into a tender, flavorful curry. Simmered for 2 hours in rich coconut milk, this dish is a crowd-pleaser.

04/28/2026

In this episode of Cooking with Milwaukee Community Leaders, Host Charlie sits down with Luis Hernandez, Associate Athletic Director and Head of Strategic Communications at the University of Wisconsin–Madison, to discuss his journey from the southeast side of Chicago to leadership in sports commun...

Birria tacos (also known as quesabirria) are a Mexican dish consisting of pan-fried corn tortillas stuffed with tender, ...
04/27/2026

Birria tacos (also known as quesabirria) are a Mexican dish consisting of pan-fried corn tortillas stuffed with tender, slow-cooked shredded meat—traditionally goat or lamb.

However, beef is most common in the U.S. The tortillas are often dipped in the fat from the top of the braising liquid before being grilled, giving them a signature crispy, deep-red exterior. They are almost always served with a side of rich, spiced broth called consomé for dipping.

In this episode of Cooking with Milwaukee Community Leaders, host Charlie interviews Oscar Sanchez, founder and CEO of Ambrosia Events, about his journey from Mexico to Milwaukee, his culinary training and entrepreneurial ventures, and his recognition on the Milwaukee Business Journal’s 40 Under 40 list.

You can see the recipe here on our recipe website - https://cookingsecretsformen.com/2026/04/27/birria-tacos-jalisco-style-instant-pot-version/

You can watch the YouTube video here – https://youtu.be/CL0Zikl5VJU

The audio podcast version can be heard here - https://cookingwithcommunityleaders.podbean.com/e/from-mexico-to-milwaukee-chef-oscars-birria-tacos-entrepreneurial-story/

04/26/2026

Achieving perfectly tender tacos starts with the tortilla. Learn how to make them soft and malleable, so they fold beautifully with your filling and don't break. It's all about that perfect warmth and pliability.

04/26/2026

Join host Charlie at Thai-namite in Milwaukee as co-owner Kim shares the restaurant’s history and expansion plans while Chef Jimmy demonstrates their signature beef Massaman curry. Watch the kitchen demo, learn cooking tips and ingredient choices, and get a preview of Thainamite’s new upscale-ca...

04/23/2026

In this episode of Cooking with Milwaukee Community Leaders, host Charlie interviews Oscar Sanchez, founder and CEO of Ambrosia Events, about his journey from Mexico to Milwaukee, his culinary training and entrepreneurial ventures, and being honored on the Milwaukee Business Journal’s 40 Under 40 ...

04/20/2026

Munching Around Milwaukee Host Charlie visits Twisted Plants on Brady Street to talk with co-owner Brandon Hawthorne about how a food truck turned into two brick-and-mortar vegan restaurants. Brandon and his wife Arielle built the business after a health scare and focused on plant-based comfort food...

04/16/2026

In this episode of Cooking with Milwaukee Community Leaders, Mary McCormick, outgoing Executive Director of the Rotary Club of Milwaukee, reflects on 25 years of community projects, scholarships, and international service while preparing to retire in June. She discusses major local initiatives like....

04/13/2026

Host Charlie sits down with Sophie Bollich, Urban Milwaukee’s dining writer, to discuss Milwaukee’s growing food scene, local favorites, and the city’s new inclusion in the Michelin Guide. They cover Sophie’s background, James Beard nominations, rising restaurant concepts, food trucks, hidde...

04/03/2026

Discover the traditional way to prepare Wiener Schnitzel: thin Strauss veal, pounded, breaded, and finished with a lemon wedge. Its simple ingredients and perfect crust, brightened by lemon, create a dish that's surprisingly light and incredibly delicious.

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