Hola Hola! Today we’re making spicy pineapple micheladas! This Spicy Pineapple Michelada recipe combines tropical pineapple flavors with a delightful spicy kick. In today’s blog post, I’m giving you a step-by-step guide to help you create these refreshing micheladas that will elevate your next carne asada, BBQ or summer experience!
Watch me make these Spicy Pineapple Micheladas on Youtube!
I am so excited to share with you that I am finally creating content for YouTube, and my first video went live today! Watch today’s recipe below.
To celebrate we’re making a recipe from my first cookbook, Chicano Eats: Recipes from my Mexican American Kitchen, for a cocktail that I like to call La Cuba. Quite a few recipes in the book are inspired by different family members, and la Cuba is essentially my dad’s take on the traditional Mexican Paloma.
Did you know that the Paloma is Mexico’s national cocktail, and not the margarita?
Hola! It’s been a while since I’ve last shared a recipe, and boy what a time it has been since!
The super bowl is happening this weekend, so I’m sharing a couple of easy recipes to throw together if you’re hosting, but before I do, I want to catch you up on what I’ve been up to since!
The response to my new cookbook, Chicano Bakes has been amazing! I had the opportunity to go on different podcasts to promote the book, got to promote it on tv, and also had multiple pieces written about the book!! This thrillist piece was my favorite.
Did I mention the New York Times named Chicano Bakes as one of the best cookbooks of 2022, and Epicurious named Chicano Bakes one of the best baking books of 2022? I truly could not be more happy!
If you haven’t had the opportunity to pick up a copy, you can purchase it on Amazon, or visit my book shop here!
Onto the dip! The recipe for this bean dip is very straightforward and it only requires three ingredients; refried beans, enchilada sauce, and Colby Jack cheese. Toss them together, warm in the microwave, and serve! It’s that easy!!
Will you be tuning into the Superbowl this year? I’ll be back tomorrow with another quick and refreshing recipe for the 2023 Super Bowl! Nos vemos pronto!
Happy Tuesday! Today we’re making the Spiced Pumpkin Chocoflan from the Cakes chapter in my new cookbook, Chicano Bakes!
The book has been out for three weeks now, and what a wild ride it has been! The book sold out at Target the day it was published, and I am so grateful for all of the support. If you haven’t had a chance to pick up a copy yet, all of my cookbooks are on sale for Thanksgiving week over on my bookshop! Pick up a signed copy of Chicano Bakes or Chicano Eats here.
Since the Dulce de Leche Chocoflan from my first cookbook was such a big hit and went viral when the first book came out, I knew I wanted to develop another chocoflan recipe for Chicano Bakes, and well, I ended up developing THREE new recipes. In the cakes chapter, you’ll find a recipe for a classic chocoflan, the spiced pumpkin chocoflan, and a red velvet chocoflan.
