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How to Make Authentic & Traditional Strawberry Horchata

Happy Wednesday! Today we’re making Strawberry Horchata!!

This is a recipe that has been in the works for a very long time. I started developing this recipe back when I was working on my first cookbook, but it just didn’t work out.

I decided to revisit the recipe over the Summer, and finally figured out that my initial tests didn’t work out because I was trying to incorporate fresh raw strawberries into the horchata. Because the berries were fresh, they weren’t mixing well with the rest of the drink, and just stayed mealy.

This Strawberry Horchata comes together in 4 easy steps.

Blueberry Hibiscus Margarita

¡Hola! ¡Hola! ¡Feliz Martes!

Today we’re making blueberry hibiscus margaritas!

This is a recipe I developed for OXO earlier this year that deserved to live on the blog. The bulk of the work for recipe goes into make the blueberry hibiscus simple syrup but I love that you can use this syrup for a handful of drinks! If you don’t drink alcohol, you can mix a bit of the simple syrup with an ounce of fresh lime juice, then just top it off with cold seltzer for an easy soda, or if tequila isn’t your thing, mix it with fresh lime juice, cold seltzer and vodka for a spritzer!

Pair this margarita with my beer braised chicken tinga tacos!

Rompope (Mexican Milk Punch)

Hola Hola!

Today I’m sharing with you a recipe for rompope, a Mexican milk punch similar to eggnog! But before I get to the recipe, I just wanted to share some great news with you! My book, Chicano Eats: Recipes from My Mexican American Kitchen made it onto Forbes “10 of the Best Cookbooks in 2020” list, as well as Food and Wine’s “Favorite Cookbooks of 2020” list, and I heard through the grapevine that it also made it onto the Washington Post’s list of Best Cookbooks of 2020 which is coming out in a couple of days! The book is currently on sale for $21.50 on Amazon, so if you need any stocking stuffers or gifts for foodies in your life, purchase a copy here!

I wish I could come up with the right words to explain just how grateful and proud I am to see all of the hard work and passion I poured into the book pay off! I definitely had moments when I was working on the book where I was stressed and exhausted wondering if anyone was going to even like the book, but getting to watch so many folks (who have never cooked before) get into the kitchen and dominate the more challenging recipes from the book like my birria or mole coloradito makes me so incredibly proud that I’m able to make our cultura and recipes much more accessible.

How to Make Toasted Coconut Horchata (Dairy-Free & Vegan)

Hola! Feliz Martes!

Today we’re making the Toasted Coconut Horchata from my new cookbook! I had planned on sharing this recipe late last week, but I got sidetracked by class prep! I hosted a Salsa making class last Saturday and it was so much fun, we made 3 different types of salsa, Salsa de Molcajete, Roasted Chipotle Salsa, and a Salsa de Aguacate (Avocado Salsa) along with refreshing Mango Mojitos!

My Mole Colorado cooking class is coming up this Saturday, and I still have a few spots available! Join me and cook along with me, or sit back and watch. It’s been such a pleasure to teach, and get to cook from the book along with you all, here are some of the upcoming classes I have lined up:

Sopes September 12, 2020 2:00PM PT/ 5:00pm EST

Churros September 13, 2020 4:00PM PT/ 7:00pm EST

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