Browsing Category

Blog Post

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

Dulce de Leche Chocoflan

Hola! How was your weekend?

I have another recipe from my new cookbook (Chicano Eats : Recipes from My Mexican-American Kitchen) that I am sharing with you today! We are going to be making the Dulce de Leche Chocoflan from the Desserts chapter!

If you’re never had chocoflan before, you’re in for a real treat! Chocoflan is sometimes referred to as “El Pastel Magico” (the magic cake) or “El Pastel Imposible” (The Impossible Cake) due to the magic that happens during the baking process! This is a two layer cake, with a moist chocolatey cake layer (with notes of cinnamon and coffee) on the bottom and a rich and creamy dulce de leche flan layer on the top! When you go to assemble the cake, you actually start by adding the chocolate cake batter in first, and then gently ladle the flan mixture onto, and while the chocoflan bakes, the batters swap places so when the chocoflan is inverted, you’re left with the flan on top and chocolate cake on the bottom. This tasty magic trick is just due to baking science, because the chocolate cake is less dense it floats up and the flan sinks!

How to Make Cherry Lime Chia Agua Fresca

Hola Hola! Happy Thursday!

Today I’m sharing another recipe from my new cookbook, Chicano Eats: Recipes from My Mexican-American Kitchen, for my Cherry Lime Chia Agua Fresca from the Drinks chapter! It’s a really easy recipe that comes together in less than 10 minutes, and it is an agua fresca you can make year-round because frozen dark sweet cherries are perfect for this! (Trader Joes has the best frozen cherries!)

This is a recipe that was inspired by the traditional Agua de Chia, (Chia Agua) that you typically find in the mercados and tinaguis in Mexico that consists of water, fresh lime juice, cane sugar and chia seeds. It’s very refreshing and my simple twist introduces sweet dark cherries to balance out the tartness from the lime juice. Did I mention this is also perfect with a shot of vodka or tequila?

You can watch a short tutorial I shared on Instagram on how to make this agua fresca here!

I’m keeping it short today, but if you happen to make this agua fresca, tag me and send me pictures. I love watching my recipes come to life!

Cherry Lime Chia Agua Fresca by Chicano Eats

Nos vemos pronto!

My Cookbook is out now! + Tacos Al Pastor

Hola Hola Hola!

I have huge news to share with you today, my cookbook Chicano Eats: Recipes from My Mexican American Kitchen is officially out and is available for purchase! I can’t even begin to describe what I have been feeling all week. I started working on the book about 2 years ago, in August 2018, and to be able to physically hold this book that I have poured all of my heart and soul into, is indescribable. Everyone who pre-ordered a book has been sharing their excitement on Instagram all week as their copies have begun to arrive, and it’s made me so happy to see everyone enjoying the book so far.

Today, I’m sharing a recipe from the book for tacos al pastor!

Older Posts

Newer Posts