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Atole de Calabaza (Creamy Mexican Pumpkin Atole)

How to Make a Creamy Atole de Calabaza (Pumpkin Atole)- Chicano Eats

Hola! Today I’m keeping it pretty quick and simple, we’re making atole de calabaza (Mexican Pumpkin Atole)!

We’ve finally started feeling the cold temperatures here in the Central Valley, so it only feels appropriate to start sharing hot drink recipes. If you’ve never had atole before, it’s a traditional hot corn based beverage with pre-Columbian roots, and it comes in all sorts of flavors. Today, it typically consists of milk, sweetener, spices, and masa harina to thicken it.

For other atole and maizena recipes, pick up a copy of my new cookbook, Chicano Bakes!

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How to Craft a Refreshing Lychee Hibiscus Agua Fresca

Make the most refreshing Lychee Hibiscus Agua Fresca- Chicano Eats

Hola! Today we’re making a refreshing lychee hibiscus agua fresca!

This delightful beverage combines two of my favorite ingredients; the delicate sweetness of lychee with the vibrant floral and slightly tart notes of hibiscus, making it the perfect companion for sunny days. The idea for this recipe came from a recent trip to visit my parents. I was in Southern California visiting my family and stopped at 85 Degrees for pastries and boba, but was in the mood for something a little less milky, so I got their hibiscus lemonade and asked for lychee jelly.

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How to make my favorite summer cocktail: La Cuba

La Cuba from Chicano Eats Recipes from my Mexican-American Kitchen
La Cuba from Chicano Eats Recipes from my Mexican-American Kitchen

I am so excited to share with you that I am finally creating content for YouTube, and my first video went live today! Watch today’s recipe below.

To celebrate we’re making a recipe from my first cookbook, Chicano Eats: Recipes from my Mexican American Kitchen, for a cocktail that I like to call La Cuba. Quite a few recipes in the book are inspired by different family members, and la Cuba is essentially my dad’s take on the traditional Mexican Paloma. 

Did you know that the Paloma is Mexico’s national cocktail, and not the margarita?

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