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Michelada Tri-Tip Tacos

Michelada Tri-Tip Tacos

This post is in partnership with I Love Micheladas, all opinions are my own.

Over the weekend, I played host to my mom and my siblings for a nice little BBQ. As soon as she got into the apartment, without missing a beat, she began cleaning the kitchen making sure the counters we’re extra squeaky clean and the dishes were neatly put away so I played some music for her while she tidied up. I played those old cumbias from Rigo Tovar and Fito Olivares. The same cumbias that I usually woke up every Saturday morning, like an alarm that always let me know it was time to get up and go help my dad outside. 

I invited her over because I was going to be making these Michelada Tri-tip Tacos and I know how much she loves the I love Michelada Mix. She’s been crazy about it ever since I gave her a bottle to try, and now it’s the only way she’ll have a beer with us.

She also got really excited when I told her I ‘d be including her salsa roja in the pictures for this post, it was super cute!

Michelada Tri-Tip TacosWhen I Love Micheladas asked me to get creative with their Michelada Red mix, I instantly knew I needed to pair it with a tri-tip roast. Tri-tip loooves a good marinade, and with the new Mix  having a more prominent tomato flavor than the original, I knew it’d be a perfect fit. The new Michelada Red reminds me of the Ojos Rojos we had in Cancun, their version of the Michelada that includes tomato juice, salsa maggi, and worcestershire sauce. 

We’re adding some garlic, chili flakes, I love Micheladas Red, a beer to the roast and we’re going to let it rest overnight in it’s very own michelada so it yields a juicy and tender piece of meat perfect for tacos. I left my trip-tip in slices, but feel free to chop and serve which ever way you’d like. 

You’ll even have enough Michelada mix left over so you can enjoy an ice cold Michelada while you grill! 

Enjoy.

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Dogos

Bacon Wrapped Hot Dogs

Summer has always been one of my favorite seasons. With Billy up in Mendocino visiting his mom this week, it really makes me miss the summers we spent in Humboldt (during our undergrad) where we’d spend time lounging out by the Eel river enjoying fresh ceviche, and grilling every other day! If you’ve never really explored Northern California, I highly recommend taking a stroll through the Redwoods and visiting the lost coast. One of our all-time favorite hiking spots was in the scenic Fern Canyon, where a scene from one of the Jurassic Park films was shot.

It’s gorgeous up there.

Bacon Wrapped Hot Dogs

Today happens to be #NationalHotDogDay so we’re making Dogos, or bacon wrapped hot dogs. They are so easy to make, and they are one of my favorite things to throw on the grill while the asada is cooking.  Dogos originated in Hermosillo Sonora, where they were first served on a warm bolillo and are now typically topped with grilled onions, jalapeños, avocado, ketchup, mustard and crema Mexicana. With it being a hot dog, you’re free to customize it with your favorite toppings. I’ve even seen them topped with crushed Doritos–(as someone who likes to add hot cheetos to their sandwiches bc I’m a hot mess) I can 100% get behind this idea.

Bacon wrapped hot dogs have become a staple in Southern California, and even more in Los Angeles where you seem to run into a dogo stand on every other block. If you happen to live in an apartment complex where the grill seems to be occupied every time you go down to use it (which happens to us all the time), don’t fret because you can totally make these on the skillet!

Happy grilling!

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Vegan Tacos Al Pastor

Vegan Tacos Al Pastor

One of my collabs with Mitú went up on Friday! You can watch me make a refreshing watermelon cocktail inspired by the spicy watermelon paletas I grew up with here.

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The last time my parents came over to visit, my dad mentioned he wanted to take a family trip to Cancún, and to be completely honest I don’t know if I’d want to go. The last time we were there, we had an okay time..there was nothing about Cancún that left us wanting to come back. It’s been two years since we’ve visited, as it was my reward for losing the 40 lbs. I had put on during my last year in college.

I decided that February that I was going to finally make a change to my lifestyle, so I booked our flights and I told myself that I was going to take my shirt off at the beach regardless of what my body looked like. I was always the kid who never took his shirt off at the pool because I was super shy about my body, but I worked hard and trained my butt off and I actually managed to reach my goal weight a week before our trip.

Vegan Tacos Al PastorCancun has beautiful blue beaches and good food, but it is a very tourist heavy location and it lacked the feeling of being in Mexico. We decided to stay en el centro to get a more authentic experience while we were there but we never found quite what we were looking for. We did however, find amazing tacos al pastor. They were completely different than the ones I was used to. The pork was sweeter, and the taqueros really played up the pineapple, cinnamon, and the achiote notes which was different than the heavier guajillo flavor bomb I was used to.

We’re going to be recreating a vegan version of those tacos al estilo Cancún today because I finally started dipping my toes in the vegan pond. I have many friends who are vegan who’ve been asking me to write recipes for some of their favorite dishes and I was excited to finally incorporate TVP (meat substitute) into a recipe. As a non-vegan I didn’t really notice that the pork was missing, TVP has the texture of meat and stays moist and flavorful, unlike pork which can become tough and dry when it is slightly overcooked. If you’re vegan, I hope these tacos deliver an authentic experience, and if you’re not vegan, don’t be afraid to try something new. I promise you won’t be disappointed.

(Billy also has a recipe up today for tacos de pollo verde , you can check it out here)

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Tacos de Papa (Potato Tacos)

Tacos de Papa (Potato Tacos)

When Billy and I first started dating, I used to try to cook everything I could just so I could introduce him to all of the dishes I grew up cherishing. I really wanted him to get a sense of who I was through food, and I wanted him to learn about all of the bits and pieces of my culture and traditions he didn’t know. Last year, he finally had the opportunity to experience the place where my roots stem from–Colima. He got to taste all of the dishes I talked so much about, he got to meet the aunts that have always kept me laughing (and very well fed), and the loving grandparents who have taught me so much about life.

Traveling to Mexico at a young age was always bittersweet because my parents were undocumented when I was growing up. Not only did I have to travel by myself from time to time, but I always felt guilty that I had the opportunity to enjoy what they couldn’t– spending time with their family.

Tacos de Papa (Potato Tacos)

Mi grandma.

Tacos de Papa (Potato Tacos)

It’s super backlit, but it’s one of my favorite shots with my aunts/grandparents. ¯\_(ツ)_/¯

I have a deep appreciation for my maternal grandparents because they’ve always treated me like their own child. They have provided me with an immense amount of love and support and they’ve always been really great examples of what I should aspire to be, a hardworking, humble, and appreciative individual.

To this day, my grandma has continually worked hard to help her household make ends meet. For as long as I can remember, she’s walked the pebble stoned streets of Colima selling the fresh cheeses she’s made every morning. She’d get on the ruta in Comala bright and early and walk around for miles and miles carrying various cheeses on her back and during the weekend, she’d transform her living room into a small restaurant and sell pozole, tacos de papa and sopes to everyone en la colonia

I really wanted to spend my Birthday in their company this year because I enjoy being surrounded by so much love, mis tí as las pericas, and all of the good food I could ever want. 

We were fortunate to swing by while my grandma was still selling food during our last day there. She offered us sopes, pozole and tacos, but I settled on tacos de papa because she makes them like no one else!

Tacos de papa are pretty basic. They consist of a deep fried tortilla shell stuffed with a mashed potato filling and they’re topped with shredded cabbage, sliced tomato, diced onion, heaps of cotija and a garlicky tomato sauce.

These tacos are a good reminder of my grandma, and they instantly transport me back to Comala whenever I have them. If you have the opportunity to make them, I hope you enjoy them as much as I do and I hope they bring you warm memories, just as they do to me.

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Beer Braised Ribs

Beer Braised Ribs

¡Hola!

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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