Chicano Eats

La Mangoneada (Frozen mango margarita)

La Mangoneada: Frozen Mango Margaritas!

Hola! Happy Thursday! Today we’re making frozen Mango Margaritas with a chamoy swirl! I figured since the end of Summer is right around the corner, and I’m turning in the manuscript for my second book next week, this would be a great way to celebrate and hold onto what’s left of this warm weather!

This recipe was actually inspired by one of my favorite Tex-Mex restaurants, Chevy’s! It’s where my Husband and I had our first few dates, and where we would go for Happy Hour whenever I had a rough day at the office. It’s not the most authentic, but their frozen margaritas were always perfect, they were creamy, and not overly sweet. In my take on the frozen mango margarita (that I called La Mangoneada), I decided to ditch most of the ice and sub in frozen mango chunks, it packs the margarita with more mango flavor, but also adds that creaminess factor I love!

How to Make Authentic & Traditional Strawberry Horchata

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Happy Wednesday! Today we’re making Strawberry Horchata!!

This is a recipe that has been in the works for a very long time. I started developing this recipe back when I was working on my first cookbook, but it just didn’t work out.

I decided to revisit the recipe over the Summer, and finally figured out that my initial tests didn’t work out because I was trying to incorporate fresh raw strawberries into the horchata. Because the berries were fresh, they weren’t mixing well with the rest of the drink, and just stayed mealy.

This Strawberry Horchata comes together in 4 easy steps.

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!

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