Today we are making Chochoyotes con Chicken, my take on the comforting chicken and dumplings.
Before I get into the recipe, I wanted to share with you that I’m launching a Youtube Channel on April 1st! I’ve wanted to start a channel for the longest time but I kept telling myself that I ‘d get to it when I had the time–and I realized that it was never going to happen unless I just did it. So I’m doing it! I’ll be posting every Tuesday and Thursday (starting on April 1st), and I’m going to make sure to embed the videos on here so that you don’t have to travel to different sites to watch the content!
These past few days have been filled with rain and it has been really really cold leaving me stuck inside all day testing recipes for the book. I’m currently working on the desserts chapter and I can’t wait for you to see all of the sweet treats I have in there! Once the book is 100% done I’ll be writing a blog post to share the whole process with you, but if you follow me on Instagram, I’ll be answering even more of your questions in my next Q+A!
Today we’re making sopa de fideo, a soup with a rich tomato based broth with thin vermicelli noodles, and it was a soup mi mamá would make for us when days were chilly and gray. It had been a while since I last had fideo but I’ve been sick and it is all I’ve been craving, so I just had to make myself a bowl.
I know most of us are enduring some cold temperatures right now so if you’re looking to make something comforting this weekend, look no further. Fideo comes together in a pinch, and a if you happen to have any cheese in the fridge, a gooey quesadilla is great with it!
I’m currently testing a recipe for telera rolls that I’m hoping to perfect today so I can share it with you tomorrow, until then, nos vemos pronto!
I’ve been sitting on this recipe for about a month now.
I tested it, then tested it again, tested it some more, and of course, because I like for things to be perfect, I tested it once more after that. I had already shared a recipe for pozole rojo when I initially launched the blog, and although it was a good recipe, it was a pretty basic recipe.
I used to think of pozole rojo as a treat because we weren’t really used to having it in our household. Because we are from Colima, we had pozole blanco instead, and then of course el famoso pozole seco de Colima for the recalentado. As much as I enjoyed pozole blanco, pozole rojo was just a baby bit more flavorful due to the spices and chiles involved.
Pozole rojo always takes me back to growing up in Southern California and going to birthday parties because there were always a few things I could always count on when we went to a “Mexican” birthday party: a ton of beer, a brincolín,Pozole Rojo or Bírria, and a few chingadazos if you didn’t greet every.single.person at the party.
TRUST.
It’s my birthday today, so I figured today would be the perfect day to share this recipe with you as a little throwback. It’s perfect for this wishy washy weather we’ve been experiencing in Southern California lately, and even more perfect for days when you just need something comforting to soothe your soul. If you’re not familiar with pozole rojo, or red pozole, it is essentially a hominy stew with chicken or pork and guajillo chile broth.
PS. I know what you’re thinking, Esteban, why did you include Doritos in your pictures? Well, last time I posted the vegan pozole, I asked on Instagram what you like to eat your pozole with, and a good handful of people told me to try it with doritos…so guess what Mimi, I DID, and it was delicious!
If you happen to make the recipe, share your results with me on Instagram! ¡Nos vemos pronto!
I’m spending a few days in Northern California visiting family this week and it has me feeling all kinds of nostalgic. Billy and I spent 4 years living in Humboldt County while we both finished our Bachelor’s, and driving through the lush landscape really just reminded me how much I missed the sights, the weather, and the small town living. We actually got to experience the seasons change here!
In the spirit of nostalgia and because most of us are experiencing chilly temperatures, I’m sharing a recipe for sopa de caracól today. Sopa de caracól is essentially shell pasta in a thin tomato broth. My mom would typically make this for us on cold rainy days, and she’d always accompany it with quesadillas overflowing with melty mozzarella cheese. It was heaven for us but now that I’m older, I like my soups to be in between a chowder and a bisque, so my take on this is going to be a little thicker, and I’m adding sour cream to my bowl for those tomato bisque vibes.
Whenever I think of Sopa de caracól, the song with the same name also comes to mind. It was one of those songs that would always be played at parties growing up and even though you didn’t really understand what they were saying (apparently they say “What a very good soup”), it always stuck with you!
Stay warm and cozy, and if you need something to bop along to while you’re cooking..go ahead and hit play.
