Hola Hola! Today we’re making traditional Mexican shrimp ceviche!
Now that it is beginning to feel like Summer, I’m starting to crave more seafood, and shrimp ceviche is one of my favorite ways to enjoy seafood. It’s simple, it’s so fresh, and it’s also an easy way to load up on veggies. The recipe we’re making today actually comes from my first cookbook, Chicano Eats: Recipes from my Mexican-American Kitchen.
Hola Hola Hola! Today we’re finally making charred and spicy entomatadas.
I cannot believe it’s taken me five months to share this recipe with you. I started testing this recipe back in December, and was going to post it in January… and then life happened!
Have you had entomatadas before? If you’re not familiar, think of them as being similar to enchiladas, and being related to enfrijoladas, and enmoladas. Entomatadas are essentially tortillas that are lightly fried, dipped in a tomato sauce then stuffed with things like chicken, or shredded cheese and rolled, then topped with fresh lettuce and all sorts of toppings.
¡Hola! ¡Hola! Today I’m sharing a recipe for tacos dorados de papa con chorizo with you, but before I do, I have some good news to share!
I’m working on my next cookbook!!
Around this time last year I was waiting for my first cookbook (Chicano Eats) to be published at the end of June, and it’s so crazy to me to think that a year later, I’m already in the middle of working on my next one. The book is titled Chicano Bakes, and this book will be taking you to the panadería. In the book, I will be featuring about 80 recipes for pan dulce, tamales, baked goods, desserts, and even antojitos (or savory dishes) like tortas, picaditas or tetelas, using some of the bread and corn masa recipes that I’m going to have in the book. I can’t wait to share more about this, but if there’s anything you’d like to see in the book, let me know in the comments!
Hola Hola!
How are you?! Today we’re making enfrijoladas and I know it’s only been a couple of days since Memorial Day, but I am so ready for a vacation! Getting to grill over the weekend was exactly what I needed. We’re already experiencing triple digit heat in the Central Valley, and I am aching for a trip to the beach!