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Coconut Café de Olla Popsicles with a Butterscotch Magic Shell

Coconut Café de Olla Popsicles with a Butterscotch Magic Shell

It’s #PopsicleWeek!

I’m really excited because it’s Billy’s 5th year putting this on, but my very first year participating!

We were both living in Eureka, on our last semesters of College when he hosted his first Popsicle Week, and I’m so proud to see how far he’s come with this popsicle lovefest. This year Billy was given a spread in the summer issue of AllRecipes Magazine for popsicle week, and he also did a Facebook Live with AllRecipes where he made these really good ginger piña colada and blueberry cobbler popsicles.

If you’re interested in seeing what else everyone contributed, head here. There are over 120+ contributors this year!

Coconut Café de Olla Popsicles with a Butterscotch Magic Shell

There were a few ideas I had in mind for popsicle week. My initial idea was to make these paletas de vainilla which have become an icon in Colima. Unfortunately, I was only able to find the specific popsicle molds in industrial sizes so I’m going to have to wait until I go back to Mexico to look for said molds. My second idea was to create a café de olla popsicle, which is what we’re making today. If you’re not familiar with café de olla, you’re missing out. It’s one of my favorite things to have for breakfast whenever we’re in Mexico, especially when we’re dining at one of our favorite spots in Comala, Los Portales de Suchitlan, who happen to package their own fresh coffee on-site!

It’s an al-fresco setting and you basically dine in the middle of coffee trees and other greenery, and it makes you feel like you’re eating in the middle of a jungle. Depending on who’s making your café de olla, it’ll be typically made by brewing coffee with really good piloncillo, Mexican cinnamon and in certain places people will also include a bit of orange peel for aromatics. I decided to leave out the orange peel out of the popsicles because I’ve never been a huge fan, and I think I have those bitter strips of candied citrus peel on the rosca de reyes to blame.

In this recipe we’ll be adding coconut milk for an extra layer of flavor and then dipping them in butterscotch and if you’re feeling a little daring, add a pinch of sea salt before the magic shell completely hardens for that sweet, salty and creamy experience. If you’re looking for the popsicle mold I used, you can find it here.

Have a happy 4th of July!

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Gelatina de Leche (Milk Jello)

Gelatina de Leche (Milk Jello)

I can still remember how excited I used to get for Birthdays growing up. As kids, we never received toys—and it wasn’t because my parents didn’t love us, but because it was a luxury they could not afford. I grew accustomed to receiving socks/underwear and the occasional $20 for the occasional paleta or raspado pretty quickly because as you become more self-aware, you notice your parents are doing their best to provide you with everything they can. When it came to Birthdays, my mom would always splurge and make us our favorite meals, and I (usually) always asked for the same thing; sopes, and gelatina de leche. Sometimes she’d just make gelatina de leche by itself, and other times she would layer it with a strawberry jello and top it with slices of strawberries.

My favorite of course, was just the gelatina de leche by itself.

Gelatina de Leche (Milk Jello)Gelatina de Leche (Milk Jello)When I posted the picture of the slice on Instagram, I didn’t realize that there’d be so many of you who also grew up loving gelatina de leche. I love connecting through food and sharing stories and it always makes me incredibly happy when others share their memories with me.

The best way I can describe this jello is as a more firm, slightly more flavorful panna cotta. We steep cinnamon in the milk, and top it with fresh berries to counter the sweetness. We’re also adding buttery crema mexicana to make the gelatina a little creamier. It wasn’t until I was going through the pictures that I realized I had this red/white and blue motif going on which makes this perfect for your upcoming 4th of July gatherings. Step it up a notch and use a more intricate bundt pan for it and boom! you have a simple and very elegant dessert.

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Vegan Churros with a Vegan Salted Caramel Sauce

A few weeks ago, I had the opportunity to be a guest on one of my favorite podcasts; the Tamarindo Podcast! I had been a long time listener, so when Luis asked me to be on I gladly accepted! I was so excited and slightly nervous and I couldn’t believe I was in the studio recording with them. If you love a good podcast, check them out! Whenever I listen to them or to Latinos Who Lunch I feel like I’m sitting en la sala hanging out con mis primos. They instantly become like family, and I love how relatable they are.

You can listen to the episode here.

When I posted the Vegan tacos Al Pastor on Tuesday, I had no idea I was going to get the reaction that I did. They went over so well! I had so many people tag me in their Insta stories who were making the marinade and I was living for it–Thank you for showing me so much love!

Keeping with the Vegan theme, we’re going to be making vegan churros with a vegan salted caramel dipping sauce today. The churro recipe comes from Eddie Garzas’s ¡Salud! Vegan Mexican Cookbook, which is one of the cookbooks I picked up a few weeks ago. This is a great book for anyone who’s Vegan and is looking for an authentic Mexican experience, or for those who like having alternatives for days when they don’t feel like eating meat.

I wish I were actually Vegan so I could truly appreciate the authenticity in these dishes. Eddie not only showcases modern Mexican cuisine, but he also focuses on spotlighting pre-Hispanic Mesoamerican dishes, taking it back to its plant based roots.

Today we’re pairing these Churros with a Vegan Salted Caramel dipping sauce because when I was visualizing what I wanted to do with the churros, I could not stop smelling cajeta. I kept picturing myself walking around El Jardín de la Villa being enveloped by the aroma of tacos de adobada, hot cakes with cajeta sizzling over a hot skillet, and the smell of dough being deep fried and being tossed around in sweet sugar and cinnamon.

Are there any vegan recipes you’d like to see in the future? Let me know! Non-vegans, we’ll be back to our regular recipes next week! See you then.

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Flan de Limón (Key Lime Flan)

Flan de Limón (Key Lime Flan)

Lately, I had been having trouble trying to stay afloat. I had so many projects land on my lap that I had to take a quick (baby) mental break because I was starting to feel overworked, drained and really uninspired. I’m not the type of person who does their “best work” under pressure, I like to take my time and do things at my own pace. I’m a perfectionist, which can be extra crippling at times especially when my OCD compulsions decide say “¡Hola!”. So I turned to retail therapy to help alleviate my stress, and to find some inspiration.

Flan de Limón (Key Lime Flan)

I didn’t own any Mexican cookbooks, so I bought a few of the ones a few friends recommended. One of the books I got was “Claudia’s Cocina, A Taste of Mexico” authored by Claudia Sandoval, winner of Master Chef Season 6! I was really excited to get my hands on this book because she takes great pride in her Mexican heritage and I was instantly sucked in when I read her introduction.

She says,

“I hope this book does a couple of things. I hope it reminds you that you should never be ashamed of  where you come from, but rather celebrate every bit of who you are. I hope it encourages you to stop making excuses and push the boundaries of your fears and day-to-day life. And I hope that it inspires you to cook food that doesn’t always look pretty but that warms your soul.”

And I couldn’t stop relating to it.

Flan de Limón (Key Lime Flan)

For much of my childhood, I was made to feel ashamed of who I was and where I came from. For wearing the huaraches on my feet, for speaking a foreign language, and for being a little darker than everyone else. Now, I’m taking my culture back, and I’m owning it. I’m wearing my huaraches proudly, and I’m embracing mi piel de color cajeta–without making any apologies for it.

One of the first recipes I landed on when I first opened the book was a recipe that Claudia has for a Key Lime Flan and I don’t know that I could have landed on a better recipe because it is exactly what my soul needed! The flan itself is easy to make, and it was one of the dishes she made for her finale dinner. It’s sweet, a little tart from the key limes, and we’re topping it off with a tequila/triple sec whipped topping. I  truly enjoyed reading the bits and pieces Claudia shared about her life and how she’s been able to connect with her culture through food. She’s the true definition of a Chingona, a total badass.

In the book she includes recipes for Mariscos estilo Mazatlán, basics like tortillas and frijoles de la olla, and staples like enchiladas, chile verde pork and huevos divorciados. If you’re interested in learning a little more about her, you can find her cookbook here.

Don’t forget to take a minute to treat yourself. Make some flan, and unwind away!

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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.


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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