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Beer Braised Ribs

Beer Braised Ribs


How’s your week?

Am I the only one who feels like 2017 is coming at us full speed? It’s already April!

Easter is coming up, and so is Mother’s day, which means two things.

1: I still need to get my hands on a bag of peeps and those chocolate marshmallow eggs from Walgreens.

2: I need to make reservations for Mothers’ Day Dinner.

Spoiler alert: We’re probably going to do Mother’s Day at Lucille’s Smokehouse Bbq because my parents are weirdly obsessed with it. For the past few years we’ve been to Lucille’s for their birthdays, and Father/Mother’s day and we always end up spending too much money on really dry ribs with practically no meat on them.

I make waaay better ribs though. Trust and believe.

Beer Braised Ribs

Over the weekend, Billy, our friend Matt, and I went to Knott’s to check out the Boysenberry Festival and it was so much fun!

I grew up in Orange County, which means we always went to Knott’s for school trips–and I think this is why I love Knott’s so much!

Anyways, this was our second time at the Boysenberry Festival and we were excited to try some of the newer items on their tasting card—and I was also v excited to get my hands on their Boysenberry BBQ Sauce cause it’s just so damn good.

Beer Braised Ribs

Boysenberry Pizza

Beer Braised Ribs

Boysenberry Panna Cotta

I wish Boysenberries were a little more accessible so I could make the bbq sauce from scratch, but because they aren’t, Ina says store bought is fine.

The Festival is kind of cool because it happens inside and you get to walk around through the different areas of the park to access the different booths.

We had the opportunity to try Boysenberry: Ravioli, Meatballs, Panna Cotta, Pizza, Chicken Wings, Beer and Cider–and I was really surprised to see how well it all fit together!

The Boysenberry Festival is running through April 23rd, so if you live in SoCal, be sure to check it out.

Beer Braised Ribs

I’m gonna make these braised ribs with the Boysenberry bbq sauce for Easter in hopes that we can skip Lucille’s next month and have some really good bbq at my place instead.

If you’ve never braised ribs before, brace yourself. They’ll be nice and juicy and the meat will fall off the bone with the slightest pull.

Make these for your next quince/bautizo/primera comunión or carne asada, you won’t dissapoint!

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Mole Vinaigrette Chicken Tostadas

Mole Vinaigrette Chicken Tostadas

This post is sponsored by La Guelaguetza, all opinions are my own.


How are you?

I don’t think my brain can comprehend anymore how so many bad things can keep happening this year!

It’s almost like they sit around and play a dangerous game of Russian roulette but with human/civil rights. ¿Verdad?

We’re only 2 months into the new year and we’ve already lost 5 trans women to hate crimes. Why was that necessary? #BlackTransLivesMatter

I don’t understand why some people are so insecure with themselves that they feel the need to lash out against what they don’t understand.

Mole Vinaigrette Chicken TostadasMole Vinaigrette Chicken Tostadas

When we were in college, Billy and I lived a few blocks away from Costco, and it was everything.

It literally was.

Costco was one of the few big box stores we had at Humboldt which kept us pretty sane and pretty well fed (we lived 5 hours away from the nearest city).  We used to buy a rotisserie chicken at least once a week which meant we had tostadas for dinner pretty often because we were on that broke college student budget.

The struggle was so real.

Today, I’m throwing it back to those days. We’ll be making those tostadas using rotisserie chicken for a quick dinner, and tossing the chicken in this mole negro vinaigrette to amp them up!

Pro tip: This vinaigrette would also be great in a salad!

I’m heading to Mexico next Thursday, so until then..keep up the good fight, y como siempre, stay chingonx!

Nos vemos pronto.

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Sopa de Letras

If you don’t speak Spanish, you might be a little confused about what I spelled out above.

“Eres Chingonx” translates into “You’re Cool.”  Which might not necessarily sound very meaningful en Inglés, pero en Español, it has a completely different connotation packing a stronger punch either way it is being used.

If you grew up with parents who spoke Spanish, you might have heard it used in various ways. “Como chingas” or “No estés chingando” might have been thrown at you along with a chanclazo if you were misbehaving, but you also might have heard “Está Chingón” or “Eres Chingón” to point out that someone or something was really fucking cool!

When I was thinking about the shots I wanted for this post, I knew I wanted to recreate a shot I had seen that said “Yass” but instead spelling out something stupid, I really wanted to incorporate these words of reassurance because we’re all chingonxs in different ways, and in these trying times I think it’s important for us POC’s to continually support and uplift each other.

You might have seen palabras en Español start popping up with an X here and there, and that is because Spanish itself is not a very inclusive language.  It is structured to give just about everyone and every object a gender, and it completely disregards those who might not have been blessed with the appropriate genitals at birth, or the gender they might currently identify with.

When I first encountered the X, I didn’t really understand why it was being used or why it was needed and I figured it was just a bunch of kids on Tumblr trying to tell me how to be politically correct. But after doing further research, I completely understood its importance.

En México though, the concept of the X hasn’t really permeated the culture.

Los chicxs de the Tamarindo Podcast and Latino’s Who Lunch touch on the topic in the Latinx, Si o No crossover episode where they dive a little further into the conversation. Escúchenla when you get the chance.

We are Mitú shared my picture on Facebook and although most comments were positive, there were a few people who expressed grief with the X at the end of chingonx.

What are your thoughts on the use of the X?

Sopa de LetrasCon este frío, I had been craving sopa de letras for a while now and I finally decided to make some over the weekend. Mi mamà used to make it with a much thinner broth and we always accompanied it con quesadillas but this time I was in the mood for a heartier base, so I decided to use Ina Garten’s tomato soup recipe and it was just as delicious. Pro tip: add one or two dried chiles de àrbol for a little heat.

Keep your little feetsies warm, make some soup and stay cozy this winter!

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Pozole Blanco

Pozole BlancoToday we are celebrating the day of Our Lady of Guadalupe, La Reina de México,  aka the patron saint of Mexico

In Mexico, there are tons of fiestas held on December 12th to celebrate the miracle of her apparitions because roughly about 82% of the population is Roman Catholic.

As kids we’d be dressed up in traditional native clothing, and taken to mass. Unfortunately, I lost the picture I had from when I was two, posing in front of the Virgen de Guadalupe. So you’ll just have to close your eyes and imagine me as a 2 year old looking v cute in my huarachitos, zarape and sombrero.

Pozole BlancoIt all started with Juan Diego, a native who was born under aztec rule who was traveling to the city. During his trip, the Virgen de Guadalupe appeared and told him she wanted a temple to be built on Tepeyac hill dedicated to her.

(A temple had been previously built on Tepeyac hill dedicated to Tonantzin, Aztec mother goddess, but it was destroyed by the Spaniards during the Conquest)

Juan Diego ran to to let fray Juan de Zumárraga know of the apparition, but the archbishop looked at him like he was crazy and asked him to let the Virgen de Guadalupe know to prove her identity so he knew it was real.

The following day, Juan Diego returned to speak to the archbishop, but he insisted he ask for a sign to prove her identity, so Juan Diego went back to Tepeyac hill and the Virgin appeared again and she agreed to prove her identity the next day.

Pozole BlancoWhile all this was happening, Juan Diego’s uncle was in his death bed. So that following day Juan Diego set out to find a priest who would take his uncles last words and went a different path to avoid seeing the Virgen de Guadalupe.

It didn’t work because she still appeared before him, scolded him, and told him to pick the Castilian roses that were randomly/mysteriously growing in the middle of the desert (that were also not native to Mexico) and take them to the archbishop. When Juan Diego arrived to see the archbishop, he unfolded his tilma with the roses, to reveal Our Lady of Guadalupe’s image imprinted on it and everyone was shook.

You can find Juan Diego’s tilma hung inside the Basilica de Guadalupe in Mexico City, which was built near the Tepeyac hill where she originally appeared.

Pozole BlancoIt’s a long story, I know. Pero, she’s an integral part of our culture. There’s still so much more to discuss but we’ll leave that for another day.

If you read my post on pozole rojo, you’d know that pozole is always around whenever there’s any big celebrations or birthdays, which is why we’re making it today.

After going to mass and going to school, we’d come home to a warm bowl of pozole and we’d watch the movie recounting Juan Diego’s story on Univision.

I hope you learned a little today, and if you are itching to learn a  little more, do some googling! It gets a little more weird. Just wait till you find out what they’ve discovered in the image imprinted on the original tilma!


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Chiles Rellenos in a Smoky Salsa de Tomate

Chiles Rellenos in a Smoky Salsa de Tomate

How was your Thanksgiving break/weekend? Como les fue? I got to sleep in a bit, and basically watched movies all day–it was everything I wanted.

Aaaand I got to do a little shopping for Small Business Saturday, where I got to support some of my new favorite latinx businesses!

Check out my girls, Rageddy Tiff and Rowdy Corazon, their stuff is so cute!

Chiles Rellenos in a Smoky Salsa de Tomate

My mom made Chiles Rellenos all the time for us when I was still living at home, and it was always one of my favorite dishes because they were always stuffed with hunks of cheese.

Have I told you how much I love cheese?

I’d sit there and I’d pick off and eat the batter first and save the cheese for last, and if I could, I’d ninja my way into the kitchen to try to sneak in for seconds when no one was looking.

I rediscovered Panela a few months ago and as my mom would say, “Omaiga!”  I’m obsessed!

Because I love cheese so much, we’re stuffing our pasillas with not one but two cheeses! My mom used to just stuff them with queso fresco, but queso fresco is sort of the Kim K of  Mexican cheeses, it’s pretty to look at but bland as hell.

Panela is nutty and creamy, and it melts just right, and doesn’t become a gooey mess. Oaxaca is our messy girl, she is great for quesadillas and she’ll give you that nice cheese pull.

I’m also adding a little bit of chipotle and the adobo it comes in to the tomato sauce because we’re not basic and you deserve the nicer things in life.

Buen Provecho!

Chiles Rellenos in a Smoky Salsa de Tomate

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