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Esteban

Pan De Muerto

Pan De Muerto

This post is sponsored by the American Egg Board, all opinions are my own.

Today marks the 1st day of Dia de los Muertos!

If you’re not familiar, this holiday is celebrated in Mexico and in certain countries throughout Latin America, lasting 3 days to honor those who have passed. On the days leading up to the celebration, families start to set up altars dedicated to loved ones and pets that have passed–as a way to remember them and celebrate their spirits.

These altars can often be very, very elaborate. They’ll be adorned with pictures of the deceased, marigolds, their favorite alcohol, water, their favorite dishes, sugar skulls and items of theirs amongst other things. If you happen to be in Mexico during the celebration, you’ll often see an influx of marigolds all around because they are an important part of the celebration. These bright blooms are said to be used to guide the deceased to their altars, and illuminate the path to their graves. Pan de muerto is a big staple in this celebration, and bakeries in Mexico often start selling this bread in early October, because people love it so much.

Pan De Muerto

Last year, I made pan de muerto stuffed with pumpkin butter for my very first attempt, and it was a really good learning experience. This year, I decided to refine the recipe for it and added notes of orange, clove, ginger and cinnamon and really took my time forming each separate loaf. One of the things I learned was that this recipe requires your tender love and care. You need to take your time carefully forming the crossbones and really give it some time to rise after it all comes together or it won’t cooperate with you while it bakes.

In honor of Dia de los Muertos, I teamed up with the American Egg Board to create this traditional recipe for you to enjoy! For more flavorful and Latin-inspired recipes, visit IncredibleEgg.org and Incredible Egg’s Hispanic Heritage Month section and check them out on Facebook, Twitter, Instagram, Pinterest and YouTube.

Pan De Muerto

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Tostadas de Chile Verde con Pollo

Tostadas de Chile Verde con Pollo

I haven’t shared the news on the blog yet, but Chicano Eats won the 2017 Saveur Blog Award for “Best New Voice” People’s Choice! Thank you for taking the time to show your support for me and my work, I really appreciate each and everyone of you! Also, Congratulations to Kathryn, who was also nominated in the same category and received the Editors’ choice award! You can see a complete list of the rest of the winners here.

Over the weekend, I asked my Instagram followers wether they wanted a taco recipe or a tostada recipe and surprisingly, everyone chose tostadas! Tostadas are often overlooked and underrated, but they make for a quick dinner and always pair really well with a wet (or moist?) filling because they’re dry and crunchy. I really wanted to use this recipe for pollo verde that Billy made for these tacos a few weeks ago, so I tweaked the recipe a little bit, and the end result was so good. The sauce is a little spicy, a little smokey, and a little tart and comes together in about an hour aka perfect for a weeknight dinner.

I’m currently prepping for the blogs’ first birthday, so I have to keep it a little short today.  I can’t wait to share the recipe I have in store for the celebration, so until then, have a great week! Nos vemos pronto.

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