Experience the rich flavors of Colima’s culinary heritage with my traditional and authentic Tacos de Papa recipe! These deep-fried tortilla shells stuffed with a scrumptious mashed potato filling, topped with shredded cabbage, sliced tomato, diced onion, heaps of cotija, and a flavorful garlicky tomato sauce, will transport you to the vibrant streets of Comala.
Today we’re making a refreshing pineapple mango agua fresca!
Last week I dusted off the grill for some carne asada and made this agua fresca to go along with our tacos, and didn’t realize I hadn’t shared the recipe yet. So, I’m sharing it with you today! It’s light, it’s refreshing, and perfect for the hot weather we have coming up. Although we’re making an agua fresca today, this recipe would also work great for paletas. Simply omit 1 1/2 cups of water, add extra sugar, and pour into your favorite paleta molds.
Today I’m teaching you how to make Cuernitos Mexicanos from scratch!
I teased this recipe on Instagram two weeks ago, and folks were so excited to see me developing a recipe for them.
Today we’re making bizcochitos! These Mexican shortbread cookies covered in cinnamon sugar are also known as polvorones or pan de polvo and they are an incredibly easy and delicious to make.
Today we’re making a caramel apple chocoflan!
Can you believe this now the 7th chocoflan recipe I’ve developed? Pasteles imposibles are one of my favorite types of recipes to develop. Writing and developing a recipe for cake from scratch is already challenge. Having to ensure that both the flan and cake can work together takes great skill. Plus, I love the challenge!