This post is sponsored by Sun-Maid, thoughts and opinions are my own.
Hola!
I am so excited to share two different recipes with you today! We’ll be making a chamoy rim sauce made with Sun-Maid’s new Chili Spiced Golden Raisins, and a bubbly cucumber lime spritzer (don’t worry, you can always add a shot or two of your favorite spirit if you’d like!). Sun-Maid has created a whole world of possibilities for raisins, re-imagining classic golden raisins with a spicy flare and haves debuted Chili Spiced Golden Raisins for the first time – available for a limited time at Costco in Los Angeles, Central California and SF area.
Today we’re making Tacos Tuxpeños, one of the recipes the LA Times featured from my cookbook! They’re incredibly easy to make, and even easier if you own a slow cooker or a pressure cooker! I’m also including a quick video tutorial below that I’ll be sharing over on my Instagram stories!
This was no doubt one of my absolute favorite photos I shot for the book, and it was the very last photo I took that day when I was working on this recipe! I remember being frustrated because I had run out of ideas on how to style them, until I remember I had these foam platters. I decided to keep it simple and just get a beauty shot of my hand holding the platter, and went with an orange background and also paired the tacos with an orange Fanta to match the oil stained tortillas to keep the monochromatic theme going.
Tacos Tuxpeños, sometimes referred to as tacos de canasta (basket tacos) or tacos al vapor (steamed tacos), is a dish we had whenever mi mamá was feeling homesick . They reminded her of her childhood in Colima, enjoying these tacos during her lunch breaks at school con sus amigas . The taco Tuxpeño originated in the tiny pueblo of Tuxpan and became famous because the train from Colima would stop there and women would stand outside with baskets filled with tacos kept warm by their own steam, ready to feed hungry passengers . The taco consists of pork stewed in a guajillo-ancho broth reminiscent of Birria, until it shreds apart . I love the flavorful filling, but instead of warming these tacos in their own steam, I like to serve mine on a crispy fried tortilla so they hold up the juicy filling much better.
Today I’m sharing with you a recipe for rompope, a Mexican milk punch similar to eggnog! But before I get to the recipe, I just wanted to share some great news with you! My book, Chicano Eats: Recipes from My Mexican American Kitchen made it onto Forbes “10 of the Best Cookbooks in 2020” list, as well as Food and Wine’s “Favorite Cookbooks of 2020” list, and I heard through the grapevine that it also made it onto the Washington Post’s list of Best Cookbooks of 2020 which is coming out in a couple of days! The book is currently on sale for $21.50 on Amazon, so if you need any stocking stuffers or gifts for foodies in your life, purchase a copy here!
I wish I could come up with the right words to explain just how grateful and proud I am to see all of the hard work and passion I poured into the book pay off! I definitely had moments when I was working on the book where I was stressed and exhausted wondering if anyone was going to even like the book, but getting to watch so many folks (who have never cooked before) get into the kitchen and dominate the more challenging recipes from the book like my birria or mole coloradito makes me so incredibly proud that I’m able to make our cultura and recipes much more accessible.
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!
