This recipe was originally a sponsored Instagram post for Dole, all thoughts and opinions are my own.
For as long as I can remember, my mom has been making her ensalada de fruta (or ambrosia) for Christmas. It’s become one of her signature dishes for the season, and if she brings some over, she will not leave me with any leftovers because she takes them all home–She loves it that much! I always enjoyed how every bite was different. You’d get the tartness from the pineapple, the crunch from the walnuts, and the sweetness from the peaches. I originally shared the recipe on Instagram for a sponsored post with Dole, but because I love the recipe so much and many of my Instagram followers also said this was also a staple during the Holidays I figured I’d share it on the blog as well! I have a few other recipes I’ve shared on Instagram, like the sopa de caracól and the cinnamon pineapple mezcal mule so I’ll be adding those to the site soon!
Have a great Holiday season!
We’re less than a week away from Christmas, and I’m just about ready to finalize our menu!
For appetizers, I’m going to be serving: Sambal Chicken Skewers, Honey Mole Glazed Wings, Crema Mexicana Pickled Jalapeño Deviled Eggs, and pico de gallo. For dinner, I’m going to be making tamales (recipe coming soon!), my moms’ favorite beer braised ribs and some rice pilaf. For dessert, I’m going to make the Horchata Tiramisu, Ensalada de Fruta, and the buñuelos I’m sharing today!
Buñuelos de viento are these crispy, airy, fritters covered in sugar that are very popular during Christmas time in Mexico. There are two popular variations of buñuelos found in Mexico, buñuelos de rodilla which use a a dough, are flat and circular in shape and are typically drenched in a piloncillo syrup and then there are buñuelos de viento which use a batter and an iron rosette mold. (Be sure to head over to my instagram page for a chance to win a rosette mold!)
These fritters are pretty easy to make, you just have to remember to dip your mold into the batter about half way, so when it starts to fry, the buñuelo slips right off the mold. You also need to be aware of the temperature of your oil while you’re frying. If the oil is too hot, you run the risk of them browning on the outside very quickly and being raw in the center.
My mouth is watering just thinking about these fritters, so I’m going to fix myself a warm cup of chocolate abuelita and eat the rest of these buñuelos. Have a great Holiday season!
This post is sponsored by USA Pulses and Pulse Canada, thoughts and opinions are my own.
When I was in High School, I was introduced to this cute little cafe in Old Towne Orange called Felix’s Continental Cafe. If you happened to watch American Horror Story: Cult, they actually used the empty building across the street from this cafe for the set of Ivy’s restaurant, which I thought was super cool! Felix’s Cafe has been a staple in the City of Orange, specializing in food from Cuba and Spain, dubbed as the “La Casa de Paella” and it is here where I fell in love with the flavors of Cuba and Spain!
When USA Pulses & Pulse Canada reached out to me to see how I added pulses into my diet, I had just the recipe in mind. I wanted to share something inspired by my many trips to Felix’s. If you’re not familiar with pulses, they are the delicious, protein-packed, sustainable foods known as dry peas, chickpeas, lentils and beans. If you’re looking to find ways to incorporate more pulses into your diets, sign up for the Half-Cup Habit, and see how easy it can be to add 1⁄2 cup serving of pulses to your diet just 3x per week for added nutrients.
Today we’re making my version of potaje de garbanzo (or garbanzo stew), which is one of my favorite soups from Felix’s–which is always served with every meal. Potaje de Garbanzo, is a traditional Cuban garbanzo stew that has roots in Spain. The stew we’re making today starts with an aromatic sofrito to which we add pureed tomatoes, longanisa, garbanzo beans and potatoes. Some of the ingredients Felix’s uses were not available/a little hard to find so I adjusted the recipe to be more budget friendly. This is the kind of soup you want to have on a cold winter night, because it’s a hearty feel-good soup. It fills your house with the sweet smell of onions caramelizing, sizzling garlic, and spicy longanisa as everything cooks. Although it takes some time for it to come together, the end result is so worth it! If you live in areas where you get snow, definitely save this recipe for days when you get caught inside with a snowstorm, you won’t regret it!
For more recipes using pulses, be sure to check out USA Pulses.
I finally got to watch Coco on Tuesday, and it was amazing! It was so vibrant, so familiar, and I really appreciated that Pixar used several moments throughout the film to teach the audience about the different elements behind Día de los Muertos. If you haven’t had the chance to go see it, I highly recommend it! I can’t wait to watch the Spanish version with my parents in a few days and I hope the film does well enough so other Latinx communities get to feel the immense amount of pride I felt seeing my culture and traditions being shared on the big screen.
My parents just recently purchased their very first home, and I’m very excited for them. I know it can be very overwhelming trying to figure out what to purchase when it comes to cookware and kitchen tools so I’m happy to help my mom shop for new tools, and gift her some of my personal favorites! When I’m looking to purchase cookware, I want something that is going to last me a very long time and will fit right in with the minimalist aesthetic of my kitchen.
For this post, I got to play with the Made In’s fry pan, and I really enjoyed cooking with it. It was sleek and super smooth, and it was just the perfect size for frying a single egg. I’ve worked with other pans where the heat didn’t distribute evenly but all of the eggs I fried for these nachos were evenly cooked every single time.
With Christmas in a few weeks, check out their collections page for curated kits for different skill levels, and you can even build your own. Be sure to check out their website for 20% off sitewide and kits up to 35% off!
Billy spatchcocked a turkey a few days ago, so we’ve been eating turkey for the past few days. Typically when we have a ton of leftovers we try to get creative to make sure food doesn’t go waste, so I decided to make some breakfast nachos. If you have a bunch of turkey left, or simply have a rotisserie chicken you don’t know what to do with this is a great way to use any leftover protein. You can also make a little extra sauce and completely douse your tortilla chips in it for chilaquiles.
What are some of your favorite things to make with Thanksgiving leftovers?