Welcome to The Half Jalapeño — where California sun meets Mexican spice, and food means more than what’s on the plate.
I’m Joe — half Mexican, half white, and fully obsessed with the delicious chaos that is Mexican food. I was born and raised in San Diego, where carne asada smoke is basically a local weather pattern. My dad’s from Missouri. My Mom grew up just across the border in Tijuana. I grew up with one foot in two worlds — and both feet under the table.
One side of the table had tamales, pozole, and frijoles simmering all day. The other had Costco rotisserie chicken and whatever could survive a microwave. Somewhere between those meals, I learned that food isn’t just fuel — it’s identity, memory, ritual, and sometimes a little therapy.
The Half Jalapeño is for people who want Mexican food that means something.
What The Half Jalapeño Covers
The Half Jalapeño is a Mexican food site focused on traditional recipes, regional dishes, tacos, salsas, soups, stews, breakfasts, street food, and cultural cooking guides. Every recipe is written for home cooks who want bold flavor, practical steps, and a deeper connection to where the food comes from.
Here, you’ll find Mexican recipes organized by state, dish type, and cooking tradition — from classic comfort foods and taquería favorites to lesser-known regional dishes that deserve more attention. The goal is simple: help more people cook Mexican food with flavor, context, and respect.
This site is my way of cooking through it all — every state in Mexico, every signature dish, every story that refuses to be forgotten. From the smoky moles of Oaxaca to the seafood-driven cooking of Baja, each post explores not just how a dish tastes, but where it comes from and why it matters.
I’m not a trained chef. I’m the kid who grew up watching my Nana, my Mom, my tías, and my uncles move around the kitchen like an orchestra — passing bowls, tasting sauces, adjusting seasoning without measuring a thing. Mexican food isn’t something I studied. It’s something I come from.
Every recipe here is developed through trial and error, built to be approachable, and rooted in respect for tradition. You’ll find food that’s bold but not intimidating, cultural without being textbook-y, and always meant to be shared. Expect real recipes, real stories, and the occasional burnt tortilla along the way.
How Recipes Are Created
Recipes on The Half Jalapeño are developed for real home kitchens through research, testing, family influence, and repeated cooking. I focus on approachable methods, clear ingredients, cultural context, and flavor that feels honest to the dish. When a recipe is adapted for home cooks in the United States, I explain the substitutions and why they work.
Whether you’re reconnecting with your roots, exploring Mexican cooking for the first time, or just here because tacos sounded good — you’re welcome at the table.
The Half Jalapeño was created by Joe Harrison as a home for Mexican recipes, cultural food stories, and practical cooking guides rooted in family, memory, and respect for tradition.
Buen provecho.
Around here, the jalapeño is always half full.