Sides/Botanas

Hola! It’s been a while since I’ve last shared a recipe, and boy what a time it has been since!

The super bowl is happening this weekend, so I’m sharing a couple of easy recipes to throw together if you’re hosting, but before I do, I want to catch you up on what I’ve been up to since!

The response to my new cookbook, Chicano Bakes has been amazing! I had the opportunity to go on different podcasts to promote the book, got to promote it on tv, and also had multiple pieces written about the book!! This thrillist piece was my favorite.

Did I mention the New York Times named Chicano Bakes as one of the best cookbooks of 2022, and Epicurious named Chicano Bakes one of the best baking books of 2022? I truly could not be more happy!

If you haven’t had the opportunity to pick up a copy, you can purchase it on Amazon, or visit my book shop here!

Onto the dip! The recipe for this bean dip is very straightforward and it only requires three ingredients; refried beans, enchilada sauce, and Colby Jack cheese. Toss them together, warm in the microwave, and serve! It’s that easy!!

Will you be tuning into the Superbowl this year? I’ll be back tomorrow with another quick and refreshing recipe for the 2023 Super Bowl! Nos vemos pronto!

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Hi everyone! I am so excited to share with you a recipe developed by my friend Gino Garcia, from MextizoPNW!

Here’s Gino, on his inspiration behind these elotes with calabrian chile, ricotta salata and a mango aioli:

The question I usually ask myself when coming up with new dishes is, “What could I make if I had a Mexican food craving while living on the Mediterranean coast?” That’s how I came up with these spicy, salty, and tangy elotes that look just like the ones you know and love, but with a few unique ingredient additions. I swap in ricotta salata — a crumbly, salty Italian cheese that’s still fresh-tasting, and Calabrian chile to give the finished dish a slightly smoky, fruit-forward heat. The spicy mango mayonnaise is a nod to all the mangos con chile I’d get from my local frutero and then immediately inhale. (So much respect for those fruit ARTISTS that gave us all life every summer.) Altogether, these elotes taste like summer and offer a  peek into my Mex-Med world that I know you’ll love.

Follow Gino on Instagram for more recipes!

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Hola! Feliz Martes!

Today, I’m sharing one last peek at recipes from my new cookbook and we are going to be making salsa de aguacate (avocado salsa)!

It’s been 3 months since the book was published, and the love you have all shown for the book has been overwhelming–and I really appreciate it! The book has been featured in the New York Times, in the LA Times (multiple times!!!), internationally and just recently, in the Wall Street Journal! If you would have told me a few years ago that in the future my work would be featured in the LA Times, NY Times, or even the Wall Street Journal, I would have said you were crazy!

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Hola, Feliz Miércoles! I hope you are having a great week! 

Today we are making these Flautas de Rajas con Queso (Cheese and Poblano Pepper Flautas with sautéed onion and mushroom) that are featured in the appetizer chapter from my new cookbook to celebrate Mexico’s Independence Day (which is celebrated on September 16th and not Cinco de Mayo)!

When I was a kid, I loved watching my mom cook. It was always a real treat, literally! If I sat in the kitchen watching her long enough she’d always give me a taste of whatever she was making. If she was making sopes, she’d grab some extra masa (dough) and make a fresh tortilla for me that she’d add crumbly queso fresco to then roll it up for me to eat. Those really simple queso taquitos inspired these flautas. Although this is meant to be an appetizer, my Husband and I actually had these for lunch and we paired them with the arroz Mexicano and Avocado salsa from the book! If you are vegetarian, these flautas are perfect for you! This is one of about 50 vegetarian friendly recipes in the book!

To celebrate Mexico’s Independence Day and the start of Hispanic Heritage Month, signed copies of the book are on sale! That’s all I have for you today, I have one more recipe from the book I’ll be sharing before returning back to sharing new recipes again! Stay safe, y nos vemos pronto!

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