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Strawberry Hibiscus Margarita

Strawberry Hibiscus Margarita¡Hola! I just want to take some time to thank all of my new readers that are now following the blog thanks to the NPR feature. Welcome to the familia, I truly appreciate the support/comments/and e-mails!

A few weeks ago, La Plaza de Cultura y Artes reached out to me to see if I could create a signature cocktail for the opening of their new exhibition, ¡Mírame! Expressions of Queer Latinx Art and it was such a great experience–and so fitting! The exhibition featured 12 artists from the Latinx LGBTQ community, where they explore their Latinidad, gender and sexuality and the difficulties of trying to fit into two worlds which can be unaccepting. I definitely recommend the exhibition if you live in the LA area, the exhibition runs through December 9th!

For the exhibition, I pitched a bunch of fun cocktails and they chose the Tepache Mezcal Margarita. I wasn’t expecting for them to go that route because in my experience, Tepache can be hit or miss with people because it shares similarities with Kombucha. The crowd seemed to be split in half between people who had no idea what Tepache was and people who loved it. It was a really good opportunity for me to share some knowledge and introduce people to such an iconic drink with pre-columbian roots, and it was also a great experience connecting with those who loved it and were reminded of their visits to Mexico. They instantly lit up. I’m currently reworking the recipe for the Tepache Mezcal Margarita, so keep your eyes peeled for that next month.

I decided to make this strawberry hibiscus margarita inspired by Billy because I’ve lost track of how many times he’s mentioned strawberries and hibiscus in the same sentence this past month. It became an ear worm (one of those songs that gets stuck in your head that you can’t get out until you actually listen to the song/make the margarita) so here we are enjoying this delicious margarita on the first day of summer!

If you’re also currently experiencing a heat wave (it was 102 degrees en mi rancho yesterday), take some time to cool off, and enjoy a margarita!

Happy Summer Solstice!

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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.


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.


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.


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

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

El Vampiro

El Vampiro


It’s Friday.

I’m avoiding the news right now.

I think most of us are feeling the same way about how the next 4 years might look like right now; scary, uncertain, and rocky. But I am taking comfort in knowing I don’t stand alone and the rest of us won’t be giving up without a long fight.

If you’re in the SoCal area there’s a few big marches happening tomorrow:

LA Women’s March

OC Women’s March

SD Women’s March

if these are too far, see if there’s a local one happening here.

I think now more than ever, it is crucial to have your voice heard. Use your platform(s) to raise awareness, and speak out on injustices happening around you, and hold those in high offices accountable!

Okay, okay.

Deja me bajo de mi soapbox.

We’re all here for this sexy thing I’m calling El Vampiro. And no, we’re not talking about Edward Cullen today. Nice try.

I’ve never been able to find blood oranges anywhere before, but this year they seem to be everywhere! Since most of us seem to getting off colds right now, this seems like the perfect way to get your Vitamin C in. ¿Verdad?

If you’re marching this weekend, stay safe, have fun, and let your voice be heard!

Cheers to all you chingonxs out there, I love you!

El Vampiro Continue Reading

Spicy Matador

Spicy Matador

2017 is here!

¿Cuales resoluciones hicieron?

I decided that this year I’m going to be unapologetically queer, unapologetically Brown, and I’m going to also work on being less self-conscious about what others might think of mis visuals.


Spicy Matador

2017 has already started with a bang for me. My little nephew Owen finally came into this world Monday morning, and I cannot wait to spoil the shit out of him.

Ever since I started playing the clarinet in Middle School, I’ve always woken up on New Year’s day to watch the Rose Bowl Parade, just to hear the marching bands play.

Did I mention how much of a band geek I was throughout Middle School, High School and a little bit of College? Just look to the right. I thought I was sooo cool in my little Drum Major uniform senior year. 😂

I actually began my undergrad career at Fresno State as a Music Ed. major but my interests changed when my Clarinet Instructor kept constantly shaming me for not having the same training and private lessons my wealthier counterparts received growing up. #QueChingueSuMadre

Spicy MatadorI walked into Target the other day and noticed a display con dulces Mexicanos and I was like..whaaaat? I stocked up on Duvalines, Paletas Payaso, Pica Gomas, and these Elote Paletas!

I don’t know that these are available at Target outside Southern California, so if you can’t find them at your local store, I got you-I’ve linked them to Amazon in the recipe below.

I always thought it was kinda weird that these paletas were shaped like corn. They had a sour pineapple center and were coated in a spicy chili powder. We always got them in goodie bags, and they were also always present in piñatas too and I hated having to lick the spicy exterior to get to the pineapple flavored paleta so I’d dip in it water for a few minutes to get rid of the chile. 😎

(fyi-paletas is used interchangeably in Mexico for suckers and popsicles)Spicy Matador

The flavors in this paleta lend them selves perfectly as a drink, and I think there is no better way to kick off 2017 than with this spicy take on the classic Matador cocktail.

Agárrense muchachxs, here’s to a great year!


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