Chicano Eats

How to make the best Pineapple Mezcal Mule

Hola! Today we’re making a spin on the Moscow Mule using mezcal!

If you’ve ever taken a cooking class with me chances are you’ve already made this! I originally developed this recipe for my first book, Chicano Eats, using tequila but I found that using Mezcal gave this cocktail a whole new life. The combination of pineapple juice, fresh lime juice, ginger beer and smokiness from the Mezcal make this cocktail taste just like tepache.

I hope you give this one a try, and if you do, don’t forget to tag me in your pictures! That’s all I have for you today, nos vemos pronto!

Honey Chipotle Salmon Sliders

This is a sponsored post written by me on behalf of Sea Cuisine. All opinions are 100% mine.

Hola Hola Hola!

Today we’re making salmon sliders! Sliders are one of my favorite things to make in the Summer, and here in Fresno, we’re already experiencing 90 degree heat. Which means Summer has officially arrived.

Quick and Easy Creamy Lemon Parm Pasta with SeaCuisine

This is a sponsored post written by me on behalf of Sea Cuisine. All opinions are 100% mine.

Would you be surprised if I told you, I probably eat more pasta, than I do tortillas or tacos?

It’s true!

This past year, while I’ve been working on Chicano Bakes, I’ve spent about 10-12 hours each day making sweets cookies and breads, and after a long day of work, I can’t always muster up the energy to make anything time consuming, like guisado for dinner. So more often than not, we’ll have pasta. I like making a quick cacio e pepe (which tbh is just mac and cheese for grown ups), other times I like to make a quick lemon parm sauce that I can toss just about any noodle in. Bucatini and cavatappi are two of my favorite pasta shapes for a saucy sauce, and are perfect for the dish we’re making today.

How To Make Charred & Spicy Entomatadas

Charred & Spicy Entomatadas- Chicano Eats

Jump to Recipe

Hola Hola Hola! Today we’re finally making charred and spicy entomatadas.

I cannot believe it’s taken me five months to share this recipe with you. I started testing this recipe back in December, and was going to post it in January… and then life happened!

Have you had entomatadas before? If you’re not familiar, think of them as being similar to enchiladas, and being related to enfrijoladas, and enmoladas. Entomatadas are essentially tortillas that are lightly fried, dipped in a tomato sauce then stuffed with things like chicken, or shredded cheese and rolled, then topped with fresh lettuce and all sorts of toppings.

Older Posts

Newer Posts