Chicano Eats

Tacos de Flor de Calabaza (Squash Blossom Tacos)

Last summer, I got to go to Cancún for a few days and it turned out to be quite the turbulent trip. Pro tip: Only drink bottled water there, your body will thank me later.

Here I am looking v cute by the beach.

We decided to stay closer to El Centro to have a more “authentic experience” and near our hotel was this cute little quesadilla stand that we frequented during our stay. They had a variety of fillings to choose from like; Chorizo, Chicharrón, and Chicken, but my favorite was the Squash Blossom!

Tacos de Flor de Calabaza (Squash Blossom Tacos)

I had been craving these for a while now, so when I stumbled upon these florecitas at the grocery store, I decided to make tacos out of them. They are really easy to make and don’t take much time to cook.

I’m #blessed to have a Mexican Supermarket within 2 miles of my apartment so the butcher and cheese counter is easily accessible to me. If you don’t have a Mexican Supermarket nearby, you can find prepackaged Mexican cheeses at most stores now. Be on the lookout for the Cacique brand.

Tacos de Flor de Calabaza (Squash Blossom Tacos)

Abuelita Chocolate Cupcakes with Peanut Butter Frosting

Abuelita chocolate is one of those things you always had in your cupboards growing up, but if your parents hated you they probably just gave you Ibarra Chocolate. Just kidding. Ibarra is just as good but slightly bitter and I.Am.Not.That.Type.Of.Girl, I like my chocolate to be sweet.

Abuelita Chocolate Cupcakes with Peanut Butter Frosting

If you’ve never had Abuelita Chocolate before, you’re missing out. It’s a thick round disc of sugary chocolate with cinnamon. My mom would always have a nice warm cup of Abuelita and pan dulce waiting for us at home on rainy days. Looking back, we might not have had very much growing up, but I can’t help but be thankful for such a tasty childhood.

Abuelita Chocolate Cupcakes with Peanut Butter Frosting

I had wanted to incorporate Abuelita into desserts, so I figured why not start with cupcakes? If you follow me on Snapchat, you probably saw me snapping at Sprinkles basically every weekend over the summer and so now here we are 5 lbs later. #TeamNoAbs

Abuelita Chocolate Cupcakes with Peanut Butter Frosting

It took me a few tries to figure out what kind of frosting I wanted to pair the cake with. I tried a raspberry frosting, cream cheese frosting, but none of them paired quite right. Then it hit me, PEANUT BUTTER! You guys, Peanut Butter+Cinnamon+Chocolate is a thruple I want to be a part of, and Ina came thru with a good recipe.

Abuelita Chocolate Cupcakes with Peanut Butter Frosting

Dragonfruit (Pitaya) Mojito

A few months ago, Dragonfruit (or Pitaya) had a moment on social media. It started popping up in everyones smoothie bowls.

The cactus that produces dragon fruit is actually native to México, and it is available through December so you shouldn’t have too much of an issue finding it at your local Whole Foods or Sprouts.

Dragonfruit (Pitaya) Mojito

In Mexico, we know pitayas to be a little different. The ones we are accustomed to are round and look like prickly pears on the outside, but also come in different colors. You’ll find these at the local tianguis, or on the side of the road all summer long. We’ll typically eat them with a little sal y limón and a sprinkle of Tajín.

If you’ve never had dragon fruit before, it has a very subtle flavor like a melon, but it does pack a punch when it comes to health benefits.

Dragonfruit (Pitaya) Mojito

Did you guys catch the Rupaul’s Drag Race All Stars 2 Finale? I’ve had Read U Wrote U on repeat because my body still hasn’t recovered from how good Katya’s performance was. Also, can we talk about how thick and juicy Roxxxy looked in her nude illusion? If you guys aren’t familiar with the show, please get on it so we can be friends.

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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