Chicano Eats

Blueberry Hibiscus Margarita

¡Hola! ¡Hola! ¡Feliz Martes!

Today we’re making blueberry hibiscus margaritas!

This is a recipe I developed for OXO earlier this year that deserved to live on the blog. The bulk of the work for recipe goes into make the blueberry hibiscus simple syrup but I love that you can use this syrup for a handful of drinks! If you don’t drink alcohol, you can mix a bit of the simple syrup with an ounce of fresh lime juice, then just top it off with cold seltzer for an easy soda, or if tequila isn’t your thing, mix it with fresh lime juice, cold seltzer and vodka for a spritzer!

Pair this margarita with my beer braised chicken tinga tacos!

Elotes with Calabrian Chile, Ricotta Salata and Mango Mayo

ELOTES WITH CALABRIAN CHILE, RICOTTA SALATA AND MANGO AIOLI

Hi everyone! I am so excited to share with you a recipe developed by my friend Gino Garcia, from MextizoPNW!

Here’s Gino, on his inspiration behind these elotes with calabrian chile, ricotta salata and a mango aioli:

The question I usually ask myself when coming up with new dishes is, “What could I make if I had a Mexican food craving while living on the Mediterranean coast?” That’s how I came up with these spicy, salty, and tangy elotes that look just like the ones you know and love, but with a few unique ingredient additions. I swap in ricotta salata — a crumbly, salty Italian cheese that’s still fresh-tasting, and Calabrian chile to give the finished dish a slightly smoky, fruit-forward heat. The spicy mango mayonnaise is a nod to all the mangos con chile I’d get from my local frutero and then immediately inhale. (So much respect for those fruit ARTISTS that gave us all life every summer.) Altogether, these elotes taste like summer and offer a peek into my Mex-Med world that I know you’ll love.

Follow Gino on Instagram for more recipes!

Mango Habanero Aguachile

Hola Hola!

Did you know June is National Mango Month?!

To celebrate the occasion, we’re giving aguachile a tropical spin. We’re making a Mango Habanero Aguachile, and if you’ve never had an aguachile before, let me tell you about it! The name aguachile translates to chili water and it is very similar to ceviche, where citrus and shrimp are involved. Instead of letting the shrimp cook in the lime juice, most of the time the raw shrimp and/or scallops will be tossed in a spicy citrusy broth, then served on a bed of cucumber slices, avocado and red onion. This can seem a bit intimidating to folks who aren’t used to eating raw shrimp, so I like to just let the shrimp sit in a bowl filled with lime juice so it cooks thoroughly!

Tacos dorados de papa con chorizo (Fried potato tacos with chorizo)

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¡Hola! ¡Hola! Today I’m sharing a recipe for tacos dorados de papa con chorizo with you, but before I do, I have some good news to share!

I’m working on my next cookbook!!

Around this time last year I was waiting for my first cookbook (Chicano Eats) to be published at the end of June, and it’s so crazy to me to think that a year later, I’m already in the middle of working on my next one. The book is titled Chicano Bakes, and this book will be taking you to the panadería. In the book, I will be featuring about 80 recipes for pan dulce, tamales, baked goods, desserts, and even antojitos (or savory dishes) like tortas, picaditas or tetelas, using some of the bread and corn masa recipes that I’m going to have in the book. I can’t wait to share more about this, but if there’s anything you’d like to see in the book, let me know in the comments!

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