Monthly Archives

March 2017

Aguachile

Aguachile

Hola!

How’s your week so far?

I’m pretty excited about this weekend, cause Billy and I are heading out to Knott’s Berry Farm to check out the Boysenberry Festival.

There’s going to be giant cinnamon rolls, boysenberry pizza, and funnel cake.

Call me boring y crazy, pero I love going to Knott’s just for the funnel cake and the berry punch.

Ohmygod, y el fried chicken, cannot forget about that!

Aguachile

I mentioned in my last post how we went to Cuyutlán while we were in Colima a few weeks ago. Billy wanted to visit the Sea Turtle Sanctuary in Cuyutlán, so we did and it was a pretty good time. We got to learn about some of the species that come in and lay their eggs in Colima, and we even had the opportunity to release a few baby turtles into the ocean. It was stressful. So stressful.

They are so tiny and fragile and most of the babies end up getting eaten, so I hope they all make it and live long and happy lives.

Aguachile

We made a pit stop at our favorite restaurant (shack) on the beach, Mariscos el 7 , where we shared a few botanas.

We had Micheladas, Ceviche de Pescado, and Botana de Pulpo y Camaron. I’ll be posting a bunch of pictures from our trip to my Insta Story today in case you’re curious!

Anyways, es cuaresma for those of us who are practicing catholics.. which means no meat on Fridays!

Lent was one of my favorite times growing up because we always had seafood every Friday. My mom always had pescado frito, tortas de camaron, camarones a la diabla, and ceviche on rotation and I lived for it all.

We’re making an aguachile today, which is closely related to ceviche. The only difference is the shrimp is cooked in a spicy lime and cucumber sauce instead of just straight up lime juice.

If you’re currently observing lent, or you just need a really good app to go with your Michelada, look no further! I got you!

I hope you all have a great weekend. Y como siempre, stay chingonx!

Aguachile Continue Reading

Tejuino

Tejuino¡Hola!

I’m finally [mentally] back from vacation.

It was so good getting to spend mi cumple con mis abuelitos y mis tías en Colima, even if it was just for a few days. We ate everything we could, we got to release baby sea turtles back into the ocean, and we got to share a few beers with my grandparents.

It was perfect.

When one of the Mitú video producers approached me to be featured on one of their videos, I was terrified, I’m not gonna lie. I’m so used to working behind the scenes that I wasn’t sure how it would all be received but I’m really happy with the outcome — and I’m even happier with all the support I’ve been receiving.

Thank you so much, it really does mean a lot to me!

You can watch the video here.

Tejuino

During our trip to Colima, we had the opportunity to visit el pueblito along the beach, Cuyutlán. Where we got to visit Sea Salt Museum!

Fun Fact: Mi abuelito mined sea salt in Cuyutlán for many, many years, basically up until a few years ago before his legs gave out, so it was really neat to see the process and the hard work that the Salineros put in to mine sea salt.

TejuinoI was trying to think of what I was going to share first upon returning, and then it hit me.

Tejuino.

Chances are, if you’re not from Colima (Jalisco, Nayarit, or Michoacan), you probably haven’t heard of Tejuino. The drink originated in Nayarit and it dates back to Pre-Columbian times.

Tejuino

Having Tejuino en el Jardín de La Villa.

When I shared the atole de mazapan with you all, I shared the importance of atole in Pre-Columbian times because Pre-Columbian societies got most of their daily calories from it.

Tejuino is essentially an atole made from piloncillo, masa, and water and a little bit of lime juice that is left in a clay pot to ferment for up to three days. As most things in Mexico, it’ll be prepared and served differently depending on where you have it. I believe in Jalisco it is customary to serve it with lime sorbet, but in Colima, Tejuino is served over shaved ice, and lots of lime juice.

TejuinoColima is hot and pretty humid year round, so Tejuino is a good way to cool off–it’s just so refreshing! You get a little sweetness from the piloncillo, the tartness from the lime juice, and then little bits of the sea salt that makes it a complete experience!

Fun fact: Colima is one of the two most important states in Mexico that produces limes, the other is Michoacan.

If you happen to make it, I hope you enjoy it as much as we do. I’m always happy to share a little bit of Colima with everyone because we love, love, love being from there!

Till next time.

Nos vemos pronto, y como siempre, stay chingonx! Continue Reading

Guacamole

Guacamole
We’re throwing a party today, a chip & dip party!

Good Health shared some of their new Good Health Snacks with a few of us, so we’re pairing them with our favorite dips, so we’re going back 2 basics with this super easy and quick guacamole.

Pro Tip: Use a molcajete, because everything tastes better out of a molcajete.

PS. Peas should never be in or around guacamole. That’s just blasphemous.

Guacamole has always been a staple on our table growing up, it always made the most bland meals a little more exciting.

When times were rough, and all we had to eat were frijoles de la olla, my mom would always make sure to whip up a batch of guacamole, y salsita de molcajete.

Those were simpler times, and I miss coming home from school to the smell of a fresh pot of beans simmering on the stove, and the smell of onion and garlic lingering in the air.

I’m keeping it short today bc I’m still on vacation mode, so I’m slowly trying to get back into the swing of things, but I can’t wait to share some of the tasty recipes I have planned for you all!

Nos vemos el Jueves!

GuacamoleSee  what everyone else is contributing to the #EnjoyDippingGood Chip & Dip Party by clicking on their recipes below!

Salvadoran Chimol by Sour Then Sweet

3 Dips en menos de 5 minutos by The Blog By Taina

Mango & Pineapple Salsa by BearsnUnicornsLA

Roasted Red Pepper, Thyme, and Goat Cheese Dip by Appeasing a Food Geek

Poza Rica-Style Peanut and Chipotle Salsa by Flan & Apple Pie

Sambal Tahini Carrot Dip by Wit & Vinegar

Charred Carrot and Avocado Dip by Sun Diego Eats

White Bean Dip with Salsa Macha Swirl by Loves Food Loves to Eat

Continue Reading

Cara Cara Orange Mezcal Sour

Cara Cara Orange Mezcal SourI’m 27 today!

I’m a year older, and to be honest,  all I want for my Birthday is to finally be able to buy my 2 buck chuck at Trader Joe’s without the cashier making a joke about how I look 16.

It happens too often.

We’re heading to Mexico Thursday morning and wish I could teleport there rn because my body is ready to inhale all the food! I’m seriously considering  only packing running shorts so I can indulge comfortably!

It’s just a short trip but enough para recargar las pilas!

We’re going to hang out with family, do some shopping, and hopefully trek up El Volcán de Colima, Colima’s last active Volcano.
Cara Cara Orange Mezcal Sour

I got my hands on these beautiful Cara Cara Oranges (cross between Washington and Bahia Navel) which are known for their pink orange flesh and I’m so glad I found them–I cannot get over how gorgeous the inside is!

If you’ve read some of my previous posts, you know I love me a tart cocktail, so it’s only appropriate that I have one for my Birthday.

As my mom would say, obviooó osea hellow.

It’s a twist on the South American classic, the Pisco Sour. It’s a little smokey and a little tart, and really easy to make. I also feel like this drink also makes for a good party trick because the foam will make you look fancy af.

Here’s to being blessed with another year, good eats, and the good fight!

Nos vemos en 2 semanas. Y como siempre, stay chingonx!Cara Cara Orange Mezcal Sour Continue Reading