How was your Thanksgiving break/weekend? Como les fue? I got to sleep in a bit, and basically watched movies all day–it was everything I wanted.
Aaaand I got to do a little shopping for Small Business Saturday, where I got to support some of my new favorite latinx businesses!
Check out my girls, Rageddy Tiff and Rowdy Corazon, their stuff is so cute!
My mom made Chiles Rellenos all the time for us when I was still living at home, and it was always one of my favorite dishes because they were always stuffed with hunks of cheese.
Have I told you how much I love cheese?
I’d sit there and I’d pick off and eat the batter first and save the cheese for last, and if I could, I’d ninja my way into the kitchen to try to sneak in for seconds when no one was looking.
I rediscovered Panela a few months ago and as my mom would say, “Omaiga!” I’m obsessed!
Because I love cheese so much, we’re stuffing our pasillas with not one but two cheeses! My mom used to just stuff them with queso fresco, but queso fresco is sort of the Kim K of Mexican cheeses, it’s pretty to look at but bland as hell.
Panela is nutty and creamy, and it melts just right, and doesn’t become a gooey mess. Oaxaca is our messy girl, she is great for quesadillas and she’ll give you that nice cheese pull.
I’m also adding a little bit of chipotle and the adobo it comes in to the tomato sauce because we’re not basic and you deserve the nicer things in life.
I didn’t have my first deviled egg until this year, as a 26-year old man.
I know, but then again, we never had anything that wasn’t Mexican food growing up. I remember I used to complain to my mom that I was tired of always having Mexican food, and would beg her to make something else like spaghetti.
Like, why? I don’t know what I was thinking, pero you can keep the spaghetti.
Billy made deviled eggs for me when he heard I had never had one, and I have to admit, I was hooked. I ate the whole platter.
Perdóname Virgencita but they were good.
If you’re freaking out because tomorrow is Thanksgiving, and you don’t know what to serve as an appetizer, or you were invited over to someones house and you need a plan B because you over baked your cupcakes and now they’re dry af. Don’t fret.
I got you girl.
You can make these cuties with a Mexican twist in less than an hour, and if eggs aren’t your thing, you can still be the cool kid at the party. Grab some Mezcal, some grapefruits, some limes and some ginger beer and make these amazing Grapefruit Mezcal Mules!
Hey [email protected].
This post was originally supposed to go up last Friday, but I’ve been swamped with work and a bunch of freelance projects that I didn’t have time to sit down and write! Last week was Transgender Awareness Week and I want to take a brief moment to talk about it.
Trans Awareness week is a week for trans individuals, nonconforming identities, and allies to bring attention to issues happening in the community. Often times, they are the first to champion for LBTQ+ rights because they don’t have the appropriate resources and fundamental rights they deserve and I think it is time they received some recognition.
Plus they also have Caitlyn Jenner as their unofficial-official spokesperson for the entire community, and we all know how much of a mess that is. They need all the support they can receive!
I’m really happy to see Planned Parenthood is now making Hormone Therapy even more accessible for those who choose to go that route because it is important for them to be able to be comfortable in their skin.
Adrianna’s coloring cook book, A Cozy Coloring Cook Book is officially out and I was so excited to see her include a recipe for Tres Leches because a) it saves me a bunch of recipe testing time and b) knowing Adrianna, I know this cake is going to be amazing.
She was right, this cake is amazing. It’s so light and spongey, not overly sweet, and the whipped topping is so perfect–and were boozing it up because Sandra Lee is my spirit guide #sorrynotsorry.
I was never much of a fan of Tres Leches growing up because Mexican bakeries always used a really gross artificial frosting and it really turned me off. It just tasted like chemicals and food coloring, if you grew up “Hispanic” you probably know what I’m talking about.
If you get the chance, pick up her book and make some of her cozy recipes and color along! You won’t be disappointed.
Guys, someone ring the alarm, Thanksgiving is next week! I can’t believe how fast time has flown by!
To celebrate the upcoming holiday season, a few bloggers and I are having a virtual Holiday Pairing Party with DRY Sparkling’s new limited edition Ginger and Cranberry sodas! Visit Amber’s blog Loves Food, Loves to Eat on 11/17 for the full round-up of #HolidayPairingParty recipes.
I don’t know about you guys, but I’m taking it easy this Thanksgiving. For the past 5 years I’ve hosted my own Thanksgiving dinner, and it’s nice to finally be able to not stress over having to cook for a group.
I’ll be in bed all day with my dogs watching Maria la del Barrio and La Rosa de Guadalupe if you need me.
I was in San Francisco around this time last year, where I had my very first Moscow Mule and instantly fell in love with the ginger+lime combo. So when I tasted DRY’s new Ginger flavor, I knew I had to make a mule. #TeamBasic
It’s bubbly, it’s spicy like ginger beer, and it pairs really well with fresh grapefruit juice and smoky Mezcal. If you’re in a pinch because your pie didn’t come through, or you completely forgot to make something, don’t sweat it. Get your self a bottle of Mezcal, a bottle of DRY, some limes and grapefruits and have a good time!
Head over to DRY Sparkling to learn more about where to find the holiday flavors and check out some of the other participating bloggers below.
Loves Food, Loves to Eat
Dunk and Crumble
Feast and West
Wit and Vinegar
The Speckled Palate
Cake n Knife
Appeasing a Food Geek
A Joyfully Mad Kitchen
A Little Saffron