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Patrick  Calhoun

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Patrick Calhoun

Goodreads Author


Born
in Indianapolis, The United States
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Member Since
December 2015


After working for 10 years in television post-production in Los Angeles, Patrick went to Cozumel, Mexico, hoping to escape the real world for a bit.

Originally intending to stay in Cozumel for two months, the island's calmer pace of life kept him there for two years. He quickly developed a passion for two of the island's main allures: diving and authentic Mexican food.

Disappointed by the selection of Mexican cuisine in the United States, he recently wrote Mexican Craving to share the simplicity and wonder of authentic Mexican cooking.

He continues to seek out the world's healthiest reefs to freedive, and he returns to Mexico at least three times a week (in his kitchen). Patrick currently resides in Vancouver, and posts regular updates on hi
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Patrick Calhoun I spent two years living in Mexico. I lived in a family compound run by a matriarch and her two daughters. The youngest daughter was in charge of cook…moreI spent two years living in Mexico. I lived in a family compound run by a matriarch and her two daughters. The youngest daughter was in charge of cooking for the family, and I got to try most of her dishes :) (less)
Average rating: 4.23 · 56 ratings · 9 reviews · 1 distinct work
Mexican Craving: 9 Easy Ste...

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Spicy Chicken Tinga

Getting loads of Tinga questions lately so I'm updating this spicy version to include the brine-and-bake method. Yes, you can still poach the chicken if you want, but lately I just give it a quick brine and then plop it in the oven. Please give it a try as the brine makes it dee-licious!  ...

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The post Spicy Chicken Tinga appeared first on Mexican Please.

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Published on March 27, 2026 13:20
The Short Drop
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by Matthew FitzSimmons (Goodreads Author)
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The Book of Not K...
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Patrick Calhoun wrote a new blog post

Spicy Chicken Tinga

Getting loads of Tinga questions lately so I'm updating this spicy version to include the brine-and-bake method. Yes, you can still poach the chicken Read more of this blog post »
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