Voting for the 2017 Saveur Blog awards ends next week! I would really appreciate it if you took a quick second to vote for Chicano Eats in the Best New Voice Category!
You can keep voting here daily.
Also check out/vote for some of my other favorite food blogs like A Cozy Kitchen, who is nominated in the Most Inspired Weeknight Dinners Category, and Inspired by Charm and Crafty Chica who are both nominated in the Best Style and Design Blog Category.
A few days ago, I took the time to donate to both the Houston Food Bank and the Houston SPCA, because I can’t help but think of the many animals that have been displaced. Just watching videos of dogs being rescued really tug at my heartstrings and make me super emotional.
If you’re looking to contribute directly to organizations that target POC communities, here’s a few to look into:
Raices – Raises provides free and low-cost legal services to underserved immigrant children, families and refugees in Central and South Texas.
The Black Women’s Defense League – Supports marginalized communities that may go unserved by larger relief efforts.
South Texas Human Rights Center – Community organization dedicated to the promotion, protection, defense and exercise of human rights and dignity in South Texas.
ICNA Relief – Muslims for Humanity provides social services across the U.S. to the underprivileged and those affected by natural disasters.
Head over to ColorLines for a more extensive list.
Summer is starting to come to an end, and with Labor Day right around the corner, I figured a good cocktail was in order.
I don’t know what it is, but I love the smell of citrus fruits–they are so invigorating and vibrant and they evoke a sense of happiness in me! When I came across these tangelos at Sprouts, I fell in love. They were so aromatic and so bright that I just had to take some home and do something with them–so here we are.
This tequila spritzer is very easy to make, and super convenient if you’re like me and happen to be hoarding a ton of La Croix in your fridge. It comes together in a few minutes, it is very light and refreshing, and technically you can use whatever citrus fruit you have on hand!
I hope you have a great Labor Day weekend, and if you are able to, I’d like to encourage you to contribute and support Houston whichever way you can.
¡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!
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.
I 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.
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.
Colima 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