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How To Make Honey Mole Wings

This post is in partnership with La Guelaguetza, all opinions are my own!

¡Hola!

It’s Thursday, which means T-1 day till the weekend y T-9 days till the Lady Gaga Halftime Show/Superbowl!

I’m kind of excited, why lie? I just hope she goes back to her roots and doesn’t play anything from her new album because I still haven’t been able to get behind it, unless it’s Grigio Girls of course, because I’m always down for a little turtle time.

To this day, I still don’t understand Football pero I do understand Halftime!

Honey Mole Glazed Wings I was one of those marching band geeks that would leave it all on the field during Halftime. I loved performing, and college marching band was something else, let me tell you. Everything is amplified x100; the crowds, the stage, and the sound!!

Unfortunately I only spent a year with the Fresno State Marching Band (Go Dogs!) but I will never forget the sensation of my skin crawling with excitement as the crowd roared and cheered us on as we came onto the field.

Sometimes I wish I would have stuck with Music Education, pero life took me in a different direction and I’m not too mad about it.

When La Guelaguetza approached me to see if I was interested in getting creative with their delicious Mole paste, I jumped at the opportunity. Si no la conocen, La Guelaguetza is a restaurant & James Beard Award recipent in LA that brings a little piece of Oaxaca to Los Angeles and they are well-known for their mole!

They currently carry mole negro, mole coloradito and mole rojo. Today I’m using the mole coloradito (which is sweet and mildly spicy with notes of cinnamon, chocolate, and guajillo) to make these honey mole glazed chicken wings that your good Judies will love wether you’re watching the actual game or el halftime show.

They’re sweet and sticky, smoky, a little spicy and they give me total General Tso vibes–and you don’t have to fry them! Honestly, I wish I had a platter of them in front of me right now because they are so damn good! If you’re new to mole, this is the perfect way to dip your lil toe in.

I’ll be making a ton of fun things with La Guelaguetza’s mole throughout February, asi que stay tuned!

Honey Mole Glazed Wings

Espaghetti Verde

¡Hola Chicxs! I’m so excited to finally share one of the many guest posts that’ll be happening throughout the year! Today we have the badass Thelma Uranga, owner of Rowdy Corazon from Chicago IL, sharing her mom’s delicious Espaghetti Verde! It’s such a simple and tasty dish, and can go from side dish to main dish by simply adding your favorite protein to it! ¡Nos vemos el Jueves!

As long as I can remember, Espaghetti Verde has been a staple within my family’s meals, particularly at special occasions and holidays. The creamy concoction pairs well with everything from tamales to ham, so my family has come to expect it at gatherings.

Espaghetti Verde

Because my siblings and I love it so much and eventually started sharing portions with friends and extended family, my mom’s espaghetti verde has become one of her iconic recipes that she is known for. In fact, my mom started to believe that she invented it, until the grim day that I showed her another version inside of Zarela Martinez’s book, Veracruz. My mom exclaimed, “MI ESPAGHETTI VERDE!” when she saw the recipe, noting that her version was much simpler and probably tastier (ahem, better).

Espaghetti Verde

My mom has since passed down her highly coveted recipe to me. I made it at one of our family gatherings in order to give her a break. Everyone smiled pleasantly and told me it was good, including my dad. A few minutes later, when he thought I wasn’t around, I hear him say, “Verdad que le falta sal al espaghetti verde?” I guess there is nothing like that Mexican mama touch. Feedback taken.

I have since shared her recipe with a few old friends who get nostalgic and crave the dish. They tend to be surprised by how short and simple her version is, especially after researching the recipe and coming upon versions that include ingredients such as cilantro, jalapeño and parmesan cheese.

With my mom’s permission, I am sharing her recipe for espaghetti verde. Enjoy it, share it, and most importantly, remember to season properly.

Thelma Uranga is a Chicago‐based artist and self-described Juana of all trades. She is the owner of Rowdy Corazón, an online Etsy shop that sells unique handmade gifts and accessories with a cultural twist. Rowdy Corazón is a space for her blissful obsessions manifested in vibrant infinity scarves, pet bandanas, and sassy pencils. She is passionate about making things with her hands, her cultura and believes in the power of celebrating Latinidad, now more than ever. Thelma is the proud daughter of immigrant parents; her mother is from Reynosa, Tamaulipas and her father was born in Mexico City. Thelma has a BA in Studio Art/Photography from Illinois State University. Her past photography work has explored themes of cultural identity, feminism, contemporary American society and portraiture. Other delightful fascinations include thrift store shopping, baking pies, and her dog Tula.

Espaghetti Verde

Torta Sliders

2017 is just a few days away, and I couldn’t be more excited to be done with 2016 because 2016 turned out to be that girl I knew she was.

I’m sitting here listening to Paquita la del Barrio belt out “Rata de Dos Patas”, which basically describes 2016 if it were a person and also that orange thing.

“Rata inmunda
Animal rastrero
Escoria de la vida
Adefesio mal hecho

Infrahumano
Espectro del infierno
Maldita sabandija
Cuanto daño me has hecho”…

Torta Sliders

I had been toying with the idea to launch this blog in 2015 and Billy finally pushed me to do it, and I’m extremely glad I did. I’ve gotten to meet a bunch of new businesses, groups, podcasts, and personalities in the Latinx community that I would have never met otherwise.

If you’re like me and you love storytelling and talk radio, give these socially conscious Latinx podcasts a listen:

Tamarindo Podcast

Latinos Who Lunch

Café con Chisme

I began my professional PR & Marketing career with the Small Business Development Center, so it is important for me to support local/small/brown businesses because I’ve had the opportunity to help further others’ dreams of owning their own business, and I know how much it means to them. Check out these Latinx businesses:

I’m excited to travel and hopefully meet some of these new friends I’ve made (Hey Chicago, I see you girl!) and I’m also very excited to be heading back to Colima in March for my birthday!

My friend Jorge suggested I have all you chulxs submit recipes you grew up with and I think that’s a great idea, so I’ll be incorporating that into the blog.

The other day when I was making tamales, I accidentally made a little too much meat, so I decided to make them into torta sliders that are very reminiscent of tortas ahogadas. If you’re looking to fill a spot for a last minute appetizer for this weekend, look no further.

I hope all of you have a great new years eve/new years celebration y nos vemos en 2017!

Torta Sliders

Crema Mexicana and Pickled Jalapeño Deviled Eggs

Crema Mexicana and Pickeled Jalapeno Deviled Eggs

I didn’t have my first deviled egg until this year, as a 26-year old man.

I know, but then again, we never had anything that wasn’t Mexican food growing up. I remember I used to complain to my mom that I was tired of always having Mexican food, and would beg her to make something else like spaghetti.

Like, why? I don’t know what I was thinking, pero you can keep the spaghetti.

Billy made deviled eggs for me when he heard I had never had one, and I have to admit, I was hooked. I ate the whole platter.

Perdóname Virgencita but they were good.

Crema Mexicana and Pickeled Jalapeno Deviled Eggs

If you’re freaking out because tomorrow is Thanksgiving, and you don’t know what to serve as an appetizer, or you were invited over to someones house and you need a plan B because you over baked your cupcakes and now they’re dry af. Don’t fret.

I got you girl.

You can make these cuties with a Mexican twist in less than an hour, and if eggs aren’t your thing, you can still be the cool kid at the party. Grab some Mezcal, some grapefruits, some limes and some ginger beer and make these amazing Grapefruit Mezcal Mules!

Happy Thanksgiving!

Crema Mexicana and Pickeled Jalapeno Deviled Eggs

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