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Kyle Taylor

I’m a self-taught cook exploring the stories behind what we eat. Through HE COOKS®, I dig into how dishes carry memory, culture, and change. The kitchen became my anchor during a time of disconnection. I found purpose in the process, not just the plate. Every recipe here is tested, lived with, and built on curiosity over credentials.
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A heavily charred, spice-rubbed head of cauliflower resting over a rich red tomato and caramelized onion orzo pasta, garnished with parsley.

Whole Roasted Cauliflower over Caramelized Onion and Tomato Orzo
A stack of dark brown plantain pancakes drenched in thick espresso syrup, dusted heavily with powdered sugar, and served with sliced strawberries on a white plate.

Dairy-Free Plantain Pancakes with Espresso Vanilla Syrup
Three charred corn tortillas filled with crispy golden fried fish, green salsa, and bright magenta pickled onions on a stark white surface.

Beer-Battered Flounder Tacos with Hibiscus Pickled Shallots
A chilled rocks glass filled with a dark amber Tamarind Agave Batanga, garnished with a lime wheel, sitting next to a bottle of Tamarind Jarritos.

Tamarind Agave Batanga
A wide bowl of golden pearl couscous congee topped with crumbled feta, fresh green onions, and a drizzle of sizzling ginger jalapeño avocado oil.

Minced Pork and Pearl Couscous Congee with Corn and Potato
Three blackened grouper tacos arranged on a white background, topped with green papaya slaw, chipotle aioli, and toasted chulpe corn.

Blackened Grouper Tacos with Green Papaya-Pear Slaw, Chipotle Adobo Aioli, and Toasted Chulpe Corn
A sliced soy-brined tri-tip steak resting on roasted root vegetables, topped with vibrant green blended herb chimichurri, cotija cheese, and toasted pepitas.

Soy-Brined Tri-Tip with Herb Chimichurri
A wide shallow bowl holding bright green aguachile sauce, topped with diced scallop ceviche, seared masa gnocchi, and toasted pepitas.

Scallop Ceviche with Aguachile Sauce and Seared Masa Gnocchi
A white bowl filled with hard seared mezcal glazed chicken, peppers, and onions over a bed of dark greens, topped with cotija and cilantro.

Mezcal-Citrus Glazed Chicken over Greens
A shallow white bowl containing tomato-braised Chinese eggplant served over creamy leek orzo and topped with crispy roasted red potatoes.

Tomato-Braised Chinese Eggplant with Melted Leek Orzo and Roasted Potatoes