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Grilled Chicken Wings with a Cilantro Chimichurri

Hola Hola Hola!

Can you believe 2019 is almost over? Today I’m sharing an appetizer fit for New Year’s Eve celebrations!

The weather here in California has been constantly warm, so I’ve been spending a lot of time this year grilling. For Thanksgiving, we actually decided to grill sirloin steaks instead of doing a turkey because it’s been so nice.

I’ll be hosting a carne asada for New Years Eve and one of the appetizers I’ll be making are these grilled chicken wings with cilantro chimichurri that get a tangy and spicy kick from the addition of Rio Luna Organic Nacho Sliced Jalapenos and their juice.

If you’re not familiar with Rio Luna Organic Peppers they bring you the highest quality organic peppers and chiles that have been used by professional chefs for years. They have a special heat index meter on the side of each label, so you know just how spicy the peppers are. Their peppers and chiles are also certified organic, GMO-free, kosher, fat free, low calorie and cholesterol free.

These wings are actually pretty easy to make, they marinate for an hour in a mojo comprised of orange and lemon juice, garlic and salt and pepper, grilled for 20 minutes and then tossed in the tangy chimichurri. If you have some extra time and ingredients, make a double batch of the chimichurri and use it to dress up a roasted chicken, or to use as a dipping sauce for just about anything you can imagine!

I hope you have a great rest of the Holiday season, and I can’t wait to come back next year to share many more delicious recipes with you.

Nos vemos pronto!

Saveur Blog Awards 2017

Paleta Payaso I have major news to share.

I’ve been nominated for the 2017 Saveur Blog Awards in the Best New Voice category!!

If you enjoy my work, and would like to show your support, you can cast your vote for me here starting today through September 6th.

I’m so excited about everything that has happened this year, and I have all of you to thank!

Thank you for following my stories, making mis recetas, and for sharing your thoughts and stories with me too! I can’t wait to see what the future has in store.

Muchas Gracias!

Flautas with Mole Aioli

This post is in partnership with La Guelaguetza. All opinions are my own.

To this day, the origin of Mole (which comes from the Náhuatl word “Molli” or sauce) is still disputed!

Did it originate in Puebla? Or in Oaxaca? and was it discovered by accident? ¡Quien sabe! I wasn’t able to pin-point the exact location and story so we’ll have to keep doing some more research.

Buzzfeed has it out for mole though, and its probably because they’ve never had the wings I made last week, or because they just haven’t had it prepared properly.

En mi rancho, we’re accustomed to enchiladas dulces, asi que mole is 100% a-ok with me.

If you’re on the fence about it, go make those wings! They’ll definitely change your mind about mole.

Today we’re making a mole aioli that we’re going to be drizzling over these crispy af flautas because it’s #TacoTuesday and my body is craving tacos.

Whenever we’re feeling a little sassy and are in need of a drink, Billy and I like to go out to Chevy’s where we routinely get their appetizer platter that comes with flautas and a chipotle aioli (Mediterranean garlicky mayo).

Their aioli is a little more mayo than chipotle so it lacks the bold smokey punch that comes with chipotles, so we’ll be using mole rojo to make sure the smokiness and sweetness comes through in our take.

This spread is perfect for burgers, as a dipping sauce for steak fries and anywhere else where you might want to upgrade your mayo game.

Happy Taco Tuesday!

Pozole Rojo (Red Pozole)

Growing up, there were always a few things you could always count on when you went to a “Mexican” birthday party: a ton of beer, a brincolín, Pozole or Bírria, and a few chingadazos if you didn’t greet every.single.person at the party. TRUST.

Depending on where that family you were visiting was from; you could be having White Pozole, Red Pozole, or Green Pozole! Like most Mexican dishes, everything is specific to the region you’re in, or from.

Pozole Rojo (Red Pozole)

Pozole is a hominy soup with an onion/garlic-based broth with pork being the protein of choice (sometimes chicken). My parents are from the tiny coastal state of Colima; which is along the Pacific bordered by the State of Jalisco. There, Pozole is traditionally fried and served seco without any broth.

Pozole Rojo (Red Pozole)

Fun Fact: Pozole comes from the Nahuatl word Pozolli (Po’sol) and the dish dates back to Pre-Columbian Mexico.

This recipe is perfect for those cold days coming up where you just want to cuddle up in bed with your dogs and binge watch Housewives, which is basically an everyday thing for me.

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