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Mango con Limón Peeps with Tajín

When I was younger, my family and I would head to Merced for Easter and sometimes for Memorial Day Weekend. I know, it’s Merced, but one of my aunts had a dairy farm out there with land filled with fruit trees, and grape vines so we’d run off to the lake, we’d dye eggs, and we’d get to pick apricots and eat allll of the grapes we could get our hands on. It was all good and fun until my aunt took us inside one year to show us how the cows were milked and basically scared the baby jesus out of me.

One of my favorite things about Easter has always been the candy. The hollow chocolate bunnies are so good, but my all time favorite candy were those chocolate covered marshmallow eggs that came in an egg carton. Personally, I’m not a big fan of peeps. They don’t taste like anything, and they’re covered in so much sugar!

Mango con Limón Peeps with Tajín

I wanted to take a stab at making peeps more palatable, and these definitely exceeded my expectations. I took these to work with me, and no joke, they were gone in a few minutes. They were so good!

I made them with mango con tajín in mind, since it was one of my favorite childhood snacks.

My siblings and I would get home from school and mi mamá would cut up some jicama, papaya, pepino, or mango for us. She’d spritz a little lime juice, sprinkle tajín over it and we’d sit in front of the tv and watch Luz Clarita or whatever novela was popular at the time.

I really wanted to make sure the nostalgia hit with all these flavors–and I really felt like I was sitting there in front of the tv biting into a juicy tart slice of mango covered in Tajín.

If you happen to have the time to make these, please do so! They’re 100x more delicious than store bought.

Billy also made some crazy good Strawberry Ginger Peeps, check them out here.

Anyways.. have a great Monday. Y como siempre, stay chingonx!

Mango con Limón Peeps with Tajín

Christmas Brunch with Aldi

Hola Hola!

We’re less than a week away from Christmas, and the excitement is building! Today, I’m partnering with Aldi to share a few recipes with you, they reached out to me with a task to create Christmas brunch with $50, and I’m here to share what I whipped up.

Aldi became one of my favorites earlier this year when one opened up directly across from my apartment. It very quickly became my go to while I was testing recipes for my cookbook because they have a huge variety of things with really great prices and their house brands are just as good, if not better than national brands. They also receive fresh produce daily, and they work with farmers and local growers to ensure the vegetables arrive from the field to the store in the shortest possible time. Annnnd you’ll see that their exclusive quality brands are always exceptional and their prices are always incredibly low without coupons!

One of my favorite things they carry is the Specially Selected Chocolate Chip Brioche loaf, which costs $3.89 at Aldi, in comparison to other stores where you could be spending more that $5 for it. Every time I stop by, I have to grab one so I can snack on it throughout the week. It’s soft, pillowy and sweet, and they have two different variations of it that make it perfect for both french toast and bread pudding, which is what we’ll be making today.

When I’m making brunch for a small group, I try not to make things complicated for myself. I keep it easy and simple by making something sweet and something of substance, and having friends bring a side so we all have something to contribute. The brioche bread pudding we’re making today comes together very quickly, and you don’t really need to add much to it because the brioche already has a sweet streusel and chocolate chips into it. The french toast also doesn’t really have to be dressed up because the chocolate chips take it up a notch.

I’m including my receipt so you can take a look at just how much I was able to grab for $50. Not only was I able to contribute the bread pudding and french toast, but I was also able to grab a bottle of champagne, two different types of juice, two different milk options, bacon, and eggs!

If you haven’t stopped by Aldi, find out where the closest one to you is here! I’m sure it’ll become one of your favorite stores too!

Ensalada de Fruta (Tropical Ambrosia Salad)

For as long as I can remember, my mom has been making her ensalada de fruta (or ambrosia) for Christmas. It’s become one of her signature dishes for the season, and if she brings some over, she will not leave me with any leftovers because she takes them all home–She loves it that much! I always enjoyed how every bite was different. You’d get the tartness from the pineapple, the crunch from the walnuts, and the sweetness from the peaches. I originally shared the recipe on Instagram for a sponsored post with Dole, but because I love the recipe so much and many of my Instagram followers also said this was also a staple during the Holidays I figured I’d share it on the blog as well! I have a few other recipes I’ve shared on Instagram, like the sopa de caracól and the cinnamon pineapple mezcal mule so I’ll be adding those to the site soon!

Have a great Holiday season!

How to Make Traditional Buñuelos de Viento

We’re less than a week away from Christmas, and I’m just about ready to finalize our menu!

For appetizers, I’m going to be serving: Sambal Chicken Skewers, Honey Mole Glazed Wings, Crema Mexicana Pickled Jalapeño Deviled Eggs, and pico de gallo. For dinner, I’m going to be making tamales (recipe coming soon!), my moms’ favorite beer braised ribs and some rice pilaf. For dessert, I’m going to make the Horchata Tiramisu, Ensalada de Fruta, and the buñuelos I’m sharing today!

Buñuelos de viento are these crispy, airy, fritters covered in sugar that are very popular during Christmas time in Mexico. There are two popular variations of buñuelos found in Mexico, buñuelos de rodilla which use a a dough, are flat and circular in shape and are typically drenched in a piloncillo syrup and then there are buñuelos de viento which use a batter and an iron rosette mold. (Be sure to head over to my instagram page for a chance to win a rosette mold!)

These fritters are pretty easy to make, you just have to remember to dip your mold into the batter about half way, so when it starts to fry, the buñuelo slips right off the mold. You also need to be aware of the temperature of your oil while you’re frying. If the oil is too hot, you run the risk of them browning on the outside very quickly and being raw in the center.

My mouth is watering just thinking about these fritters, so I’m going to fix myself a warm cup of chocolate abuelita and eat the rest of these buñuelos. Have a great Holiday season!

Find the recipe in my new cookbook Chicano Bakes!

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