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Chili Citrus Mezcal Wings

Chili Citrus Mezcal Wings

Hola!

If you happened to miss the exciting news, Chicano Eats has been nominated for “Best New Voice” in the 2017 Saveur Food Blog Awards! If you’d like to show your support, you can head here to cast your vote for me! You can vote daily, as many times as you’d like. It is such an honor to be nominated alongside 5 other really talented creators. I can’t thank you enough because without you, I wouldn’t have been nominated.

Se los agradezco.

The idea for these wings randomly popped in my head as I was leaving work a few days ago. I was having a day where all I wanted at the moment was a platter of really crispy wings, and I thought to myself…what if I made a sauce/glaze with mezcal? Mezcal already pairs really well with citrus, so why not give it a go? I got in the kitchen and winged the sauce and it actually worked really well. The mezcal I used was really smoky, or as my mom would say, hediondo and it actually came through very nicely with the rest of the flavors. These make for a really good appetizer/party dish, or if you’re like me, a light snack and if you need any ideas on what else to accompany these with, try Billy’s Rosé watermelon slushies!

Have a good weekend, and as always stay chingonx.

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Elote Preparado

Elote Preparado

One of the things I miss the most about living with my parents, believe it or not, are the copious amounts of street food venders that used to roam the streets of SanTana. Not only were we fortunate enough to have paleteros walking by, but we also had hardworking brown men and women walking the streets selling fruta picada, elotes, empanadas, and tamales. The eloteros where my favorite of the bunch. They’d usually walk by ringing their bells when ever I’d be out in the yard miserably helping my dad mow the lawn, and it was always a quick break from having to deal with my dad’s last attempts at trying to butch/toughen me up through manual labor. But, I’ll stop right there and save the rest of the details for when I share my coming out story.

Protip: If you want to earn a little street cred with your Mexican friends, don’t refer to this as “Mexican Street Corn”, “Elote”, or “Mexican Corn”–call them what they are, elotes preparados. 😉

With summer coming up, and with tons of sweet corn starting to flood local supermarkets, elotes preparados are the perfect effortless side dish for your next carne asada gathering/novela binging. If you weren’t aware already..Maria la del Barrio, RBD, Rubi, La Usurpadora and tons of other good classics are up on Netflix now…you’re welcome! 😉

Elote Preparado

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Aguachile

Aguachile

Hola!

How’s your week so far?

I’m pretty excited about this weekend, cause Billy and I are heading out to Knott’s Berry Farm to check out the Boysenberry Festival.

There’s going to be giant cinnamon rolls, boysenberry pizza, and funnel cake.

Call me boring y crazy, pero I love going to Knott’s just for the funnel cake and the berry punch.

Ohmygod, y el fried chicken, cannot forget about that!

Aguachile

I mentioned in my last post how we went to Cuyutlán while we were in Colima a few weeks ago. Billy wanted to visit the Sea Turtle Sanctuary in Cuyutlán, so we did and it was a pretty good time. We got to learn about some of the species that come in and lay their eggs in Colima, and we even had the opportunity to release a few baby turtles into the ocean. It was stressful. So stressful.

They are so tiny and fragile and most of the babies end up getting eaten, so I hope they all make it and live long and happy lives.

Aguachile

We made a pit stop at our favorite restaurant (shack) on the beach, Mariscos el 7 , where we shared a few botanas.

We had Micheladas, Ceviche de Pescado, and Botana de Pulpo y Camaron. I’ll be posting a bunch of pictures from our trip to my Insta Story today in case you’re curious!

Anyways, es cuaresma for those of us who are practicing catholics.. which means no meat on Fridays!

Lent was one of my favorite times growing up because we always had seafood every Friday. My mom always had pescado frito, tortas de camaron, camarones a la diabla, and ceviche on rotation and I lived for it all.

We’re making an aguachile today, which is closely related to ceviche. The only difference is the shrimp is cooked in a spicy lime and cucumber sauce instead of just straight up lime juice.

If you’re currently observing lent, or you just need a really good app to go with your Michelada, look no further! I got you!

I hope you all have a great weekend. Y como siempre, stay chingonx!

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Guacamole

Guacamole
We’re throwing a party today, a chip & dip party!

Good Health shared some of their new Good Health Snacks with a few of us, so we’re pairing them with our favorite dips, so we’re going back 2 basics with this super easy and quick guacamole.

Pro Tip: Use a molcajete, because everything tastes better out of a molcajete.

PS. Peas should never be in or around guacamole. That’s just blasphemous.

Guacamole has always been a staple on our table growing up, it always made the most bland meals a little more exciting.

When times were rough, and all we had to eat were frijoles de la olla, my mom would always make sure to whip up a batch of guacamole, y salsita de molcajete.

Those were simpler times, and I miss coming home from school to the smell of a fresh pot of beans simmering on the stove, and the smell of onion and garlic lingering in the air.

I’m keeping it short today bc I’m still on vacation mode, so I’m slowly trying to get back into the swing of things, but I can’t wait to share some of the tasty recipes I have planned for you all!

Nos vemos el Jueves!

GuacamoleSee  what everyone else is contributing to the #EnjoyDippingGood Chip & Dip Party by clicking on their recipes below!

Salvadoran Chimol by Sour Then Sweet

3 Dips en menos de 5 minutos by The Blog By Taina

Mango & Pineapple Salsa by BearsnUnicornsLA

Roasted Red Pepper, Thyme, and Goat Cheese Dip by Appeasing a Food Geek

Poza Rica-Style Peanut and Chipotle Salsa by Flan & Apple Pie

Sambal Tahini Carrot Dip by Wit & Vinegar

Charred Carrot and Avocado Dip by Sun Diego Eats

White Bean Dip with Salsa Macha Swirl by Loves Food Loves to Eat

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Mole Coloradito Deviled Eggs

Mole Coloradito Deviled Eggs

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

¡Hola!

How’s your week so far?

A lot of people around the U.S participated in #DayWithoutAnImmigrant last week and it was really nice to see everyone on social media sharing their stories. For me personally, it’s important to never forget my parents and their struggles because they came to this country with the intent to provide a better life for myself and my siblings.

Both of my parents came to this country at a very young age. My dad was 19 y mi mamá was 17. As most of my dads siblings came into this country, they all eventually settled in Santa Ana.

Mole Coloradito Deviled EggsFor about 13 years, mi papá worked at a factory making drive-thru sensors making 7 dollars an hour–that was a little under 600 dollars a paycheck. They always paid their taxes, and never sought government aid.

Can you imagine having to feed a family of five on that kind of a budget?

Neither can I.

Pero mís papás lo lograron.

We shared a 2 bed/1 bath house with my aunt and her family. At one point, there were 11 of us living under one roof, and It was always really crowded, but we had no other option.

When I got a little older my mom used to tell me about all of the really tough times, and how my dad used to cry sometimes because he couldn’t even afford to buy me a Happy Meal when I’d ask for one, and it makes me feel like a total brat for not being more aware at that age.

Mole Coloradito Deviled Eggs

It really frustrates me to see trolls tearing down and making assumptions about immigrants, what would they know about the struggle? We’re all human, and we all deserve the same fighting chance at a decent life. ¿Verdad?

Cooking has always been a stress reliever for me, and in these times I hope you all find something to center yourselves bc self care is very important!

We’re going to make deviled eggs with mole coloradito because I’m kind of obsessed with deviled eggs. No se porque, but they are so addicting!

This is totally off topic, pero is there a song you’ve been stuck on lately?

I’ve had Jenni Rivera’s rendition of Basta Ya on repeat and I cannot get it out of my head! There’s just something about the strong fem presence she had that has been speaking to me lately.

 Que descanse en paz!

Anyways, I’ll see you on Thursday, we’ll be baking up something good!!

Y como siempre, stay chingonx!

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