Chicano Eats

How to Make Coconut Pineapple Agua Fresca

Today, we’re making a coconut pineapple agua fresca!

As Chicano Bakes wraps up, I’m finding myself with more free time and it’s such a weird feeling! I had purchased a home while I was in the middle of my first cookbook (currently 50% off on Amazon right now!), and a few months later the pandemic hit—and I haven’t stopped working since. For the past two years my husband and I have been holding off on remodeling projects until I was done with the book, and this week, we’re finally starting with our first one, replacing carpet with vinyl flooring. Wish us luck!

I’m keeping it pretty light today with a recipe for a coconut pineapple agua fresca.

How to make Pan de Elote (Mexican Sweet Corn Loaf)

How to make Pan de Elote (Sweet Mexican Corn Loaf) Chicano Eats

Hola! Today we’re making Pan de Elote, a Mexican sweet corn loaf, and it is one of my favorite recipes from my upcoming cookbook, Chicano Bakes!

If you’d like to pre-order a copy, you can find it here:

What is Pan de Elote?

Pan de elote is one of the very few things my mom would bake for us every summer when sweet white corn was in season. The best way I can describe this is as a fusion between a pound cake and corn bread. It’s sweet, dense, and creamy, and perfect on its own or with a dab of butter or with a drizzle of honey. The Summer is the perfect time to make this, as sweet white and sweet yellow corn are both in season right now. If you don’t have a copy of my first cookbook, you can purchase Chicano Eats here, it’s a great companion to Chicano Bakes!

Chicano Bakes Cover Reveal

I am so excited to finally share with you the cover for my next cookbook, Chicano Bakes: Recipes for Mexican Pan Dulce, Tamales and My Favorite Desserts! The book is available for pre-order, and will be published on November 1st.

Here’s where you can pre-order a copy today:

I’ll be writing a lengthier post in the coming weeks to share with you even more details and pictures from inside the book, but I’ll leave you with what my publisher had to say about Chicano Bakes:

How to make the best Pineapple Mezcal Mule

Hola! Today we’re making a spin on the Moscow Mule using mezcal!

If you’ve ever taken a cooking class with me chances are you’ve already made this! I originally developed this recipe for my first book, Chicano Eats, using tequila but I found that using Mezcal gave this cocktail a whole new life. The combination of pineapple juice, fresh lime juice, ginger beer and smokiness from the Mezcal make this cocktail taste just like tepache.

I hope you give this one a try, and if you do, don’t forget to tag me in your pictures! That’s all I have for you today, nos vemos pronto!

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