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April 2017

Mango con Limón Peeps with Tajín

Mango con Limón Peeps with TajínRemember when I said I still needed to get my hands on some peeps in my last post?

Welllll….I did.

Kinda.

I wasn’t feeling any of the flavors that were available, so we ended up going home and ended up making our own.

Mango con Limón Peeps with TajínLast week, I was featured in a piece on Food 52 where I mentioned I like to infuse flavors I grew up with into American classics as an homage to my identity as a Chicano, and I think today’s recipe showcases this perfectly.

If you haven’t read the feature, you can read it here.

I really enjoyed seeing all of the conversations it sparked. Even if a few people got a little uncomfortable because they only read what I had to say and didn’t take the time to actually hear what I was trying to say.

Mango con Limón Peeps with TajínCuando era niño, we used to spend our Easters in Merced.

I know, it’s Merced–But one of my aunts had a dairy farm with a bunch of fruit groves on it so we always had a blast.

We’d run off to the lake, we’d dye eggs, and we’d pick apricots and eat allll of the grapes.

It was all good and fun until my aunt took us inside one year to show us how the cows were milked and basically scared the baby jesus out of me.

Mango con Limón Peeps with TajínDe niños, we always snacked on fruit.

We’d get home from school and mi mamá would cut up some jicama, papaya, pepino, or mango for us. She’d spritz a little lime juice, sprinkle tajín over it and we’d sit in front of the tv and watch Luz Clarita or whatever novela was popular at the time.

When I was testing these out, I really wanted to make sure the nostalgia hit with all these flavors–and I really felt like I was sitting there in front of the tv biting into a juicy tart slice of mango covered in Tajín.

If you happen to have the time to make these, please do so! They’re 100x more delicious.

Billy also made some crazy good Strawberry Ginger Peeps, check them out here.

Anyways.. have a great Monday.Y como siempre, stay chingonx!

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Beer Braised Ribs

Beer Braised Ribs

¡Hola!

How’s your week?

Am I the only one who feels like 2017 is coming at us full speed? It’s already April!

Easter is coming up, and so is Mother’s day, which means two things.

1: I still need to get my hands on a bag of peeps and those chocolate marshmallow eggs from Walgreens.

2: I need to make reservations for Mothers’ Day Dinner.

Spoiler alert: We’re probably going to do Mother’s Day at Lucille’s Smokehouse Bbq because my parents are weirdly obsessed with it. For the past few years we’ve been to Lucille’s for their birthdays, and Father/Mother’s day and we always end up spending too much money on really dry ribs with practically no meat on them.

I make waaay better ribs though. Trust and believe.

Beer Braised Ribs

Over the weekend, Billy, our friend Matt, and I went to Knott’s to check out the Boysenberry Festival and it was so much fun!

I grew up in Orange County, which means we always went to Knott’s for school trips–and I think this is why I love Knott’s so much!

Anyways, this was our second time at the Boysenberry Festival and we were excited to try some of the newer items on their tasting card—and I was also v excited to get my hands on their Boysenberry BBQ Sauce cause it’s just so damn good.

Beer Braised Ribs

Boysenberry Pizza

Beer Braised Ribs

Boysenberry Panna Cotta

I wish Boysenberries were a little more accessible so I could make the bbq sauce from scratch, but because they aren’t, Ina says store bought is fine.

The Festival is kind of cool because it happens inside and you get to walk around through the different areas of the park to access the different booths.

We had the opportunity to try Boysenberry: Ravioli, Meatballs, Panna Cotta, Pizza, Chicken Wings, Beer and Cider–and I was really surprised to see how well it all fit together!

The Boysenberry Festival is running through April 23rd, so if you live in SoCal, be sure to check it out.

Beer Braised Ribs

I’m gonna make these braised ribs with the Boysenberry bbq sauce for Easter in hopes that we can skip Lucille’s next month and have some really good bbq at my place instead.

If you’ve never braised ribs before, brace yourself. They’ll be nice and juicy and the meat will fall off the bone with the slightest pull.

Make these for your next quince/bautizo/primera comunión or carne asada, you won’t dissapoint!

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