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About

EstebanHola!

I’m Esteban and I currently live in Southern California. I received a Bachelors Degree in Public Relations with a Minor in Graphic Design from Humboldt State University, and I currently work in PR/Digital Marketing during the day.

I decided to start Chicano Eats because I’m proud of my roots, and I’d like to invite you to experience un pedacito de mi cultura and traditions through food.

As a Chicano (or Mexican-American) I have the privilege of being part of two completely different cultures, and I hope you get to enjoy recetas I grew up with and stories from my experience as a queer Chicano.

 

33 Comments

  • Reply
    Irene Cabanas
    March 23, 2017 at 3:34 pm

    Saw your feature on Mitu. Love your passion and food aesthetic! Keep up the good work!

    • Reply
      Esteban Castillo
      March 27, 2017 at 3:48 pm

      Hola Irene,

      Thank you so much! That makes me so happy to hear, let me know if you ever make any of my recipes! 🙂

    • Reply
      Desiree
      March 27, 2020 at 10:22 pm

      Yasss, Queer Chicano represent! I love trying Mexican recipes and can’t wait to make your potato tacos. Beautiful site, mission, & work!

      • Reply
        Esteban
        March 29, 2020 at 9:33 pm

        Gracias Desiree! <3

  • Reply
    Linda-Reyna de Reynaz
    June 1, 2017 at 3:12 pm

    I just found this page through Mitu and Facebook and man I’m loving it!! The drink recipes, the food, your store!! This is my kind of place!!!!

    • Reply
      Esteban
      June 1, 2017 at 8:30 pm

      Hi Linda! Welcome to the familia! If you happen to make any of my recipes tag me on social and let me know! 🙂

    • Reply
      Esteban Castillo
      June 3, 2017 at 8:45 pm

      Hi Linda! Welcome to the familia! If you happen to make any of my recipes tag me on social and let me know! ?

  • Reply
    Paige L Foellmi
    September 18, 2017 at 10:22 am

    hi esteban you are sooooooooooooooooooo cute

  • Reply
    Wayne pomeroy
    May 13, 2019 at 9:14 am

    HI Esteban, do you happen to have a recipe for the watery thin red taco sauce that has red tomatoes , garlic and chile de’arbol. it’s the one that roberto’s and filiberto’s use at their taco shop in san diego . i have search the internet and have not found any recipe for it. i would be

  • Reply
    Angela E.
    July 18, 2019 at 5:08 pm

    Hi Esteban! I love your recipes! Planning to make a few next week with a child that I work with who has autism and has Latino heritage! Thank you for placing up this blog! Keep up the great work!

    • Reply
      Esteban
      July 25, 2019 at 5:14 pm

      Hi Angela, thanks so much!! I hope everyone enjoys the recipes! 🙂

  • Reply
    Sandra Romero
    January 17, 2020 at 12:28 pm

    Hello Esteban, I’m over the moon right now. Why, I’m done waitingfor special occasions for gelatina de leche.
    Thank you for the recipe. I have 1 question can this be made with lactose – free milk ? I know mamacita will love it. Females in my familia just cannot take regular mile.
    Pls….. help out.

    • Reply
      Esteban
      January 18, 2020 at 11:20 pm

      Yess! I don’t see why it wouldn’t work! 🙂 Let me know how it turns out with the substitution!

  • Reply
    Kenny Allen
    March 18, 2020 at 8:14 pm

    Just stumbled on your page after trying Tejuino. Your writing is really nice— it’s very warm, welcoming, and descriptive. It makes me curious to learn more about Chicano food and drinks. I live in Chicago, so there is lots of access to enjoy Mexican-American cuisine here. Thank you for this page!

  • Reply
    Eva Mendoza
    April 25, 2020 at 4:04 pm

    Hi I would like to be friends i from El Paso Texas I worked for the school district for 20 years not I cook for my children and grandkids I love your recipes they are so great thank you

  • Reply
    Laura Fdez
    July 2, 2020 at 2:15 am

    I love your recipes and the amazing style on your photos. I’m so happy to see your style and freedom out there selling so many books and teaching us how to cook and eat too good chicken tings and many traditional and new delicious recipes.
    Eres toda una inspiración, saludos desde España y a seguir triunfando!

  • Reply
    Julia Chance
    July 29, 2020 at 9:56 am

    Listening to you on WNYC’s “All of It” with Alison Stewart and my mouth is watering! I am getting your cook book!

    • Reply
      Esteban
      July 29, 2020 at 11:36 am

      Thanks so much Julia! Enjoy the book! 🙂

  • Reply
    Kimberly Griffin
    July 30, 2020 at 12:05 pm

    Hi love, just found your blog. Thank you for this opportunity to learn how to re create the flavors I crave and have loved , grew up in So. Cal and spent a chunk of time in East L.A. studying. And here you are with a book I can savor and is winging its way to my home. Muchas Gracias.

  • Reply
    Bruce Taylor
    August 4, 2020 at 10:27 am

    Esteban, in the 1980’s and 90’s my wife and I lived in Guadalajara and around Lake Chapala. We used to go to Cuyutlan often once we discovered it. We loved the atmosphere and the food. I just discovered your cookbook (by reading Smitten Kitchen) and then saw you have a blog. I’m looking forward to reading it and your recipes.

  • Reply
    Linda Harris
    August 6, 2020 at 5:45 pm

    Dear Esteban,

    I’m just subscribing to your blog, having purchased Chicano Eats recently and having flagged so many pages as “want to cook”! Thank you for this book. THE FIRST RECIPE I tried was Mi Mama’s Frijoles Puercos (using the pressure cooker version of Frijoles de la Olla). OMG! Thank you, and your mama! They’re divine!

    Bless you!
    Linda

  • Reply
    Susan Strachan
    September 2, 2020 at 2:29 am

    Add me to your mailing list, please!

  • Reply
    Laura
    October 6, 2020 at 2:49 pm

    Hi, Esteban! I just wanted to thank you for all of your great recipes! So far, I’ve made the polvorones and teleras, and next week we’re planning on the tacos de papa. It has helped bring some joy to my family during the misery of this pandemic, and I always love to explore my Mexican roots through cooking. Thank you!

  • Reply
    Sandra
    December 13, 2020 at 1:10 am

    Congratulations on your book and for making the world a better place ! I have recently started cooking and I your recipes have become my staples. My family is happier and healthier thanks to you. ❤️

  • Reply
    Carolyna
    January 20, 2021 at 1:11 pm

    Yay I am also Mexican-American and amazing vegan, I have been looking for mexican vegan recipes and your site has what I been looking for! Thanks from denver with love.

  • Reply
    Rinshin
    May 23, 2021 at 8:07 am

    Keep at it. I was first introduced to some Mexican taste (never had it before) on an island of Okinawa as a military brat by our next door neighbor in the late 1960’s. She was a Mexican-American woman married to a military man. In those days it was very, very hard find any Mexican ingredients or any ingredients. But, she showed me how to make hot sauce using whatever she can find and her way of making ground beef tacos using can of tomato sauce. Became one of my favorite foods. Since then, I’ve cooked every food I can get my hand on and now own (believe it or not but have 2000 cookbooks in both English and Japanese languages). I continue to make tofu, udon, etc and cook every day to this date for my husband, but we still love that ground beef tacos made with can of tomato sauce. Just found this blog and bought your book. Will be making some of your recipes and plan to post comments on eatyourbooks dot com. Cheers to you as I cook on!

  • Reply
    Lulu
    July 11, 2021 at 12:53 pm

    Hello Esteben, it is a very good recipe, my family loves it. Does it have to be completely cooled down before refrigerating, especially in summer time, and yes my family likes it any time of year. I am always leery of it spoiling.

    • Reply
      Esteban
      July 11, 2021 at 9:39 pm

      Hi Lulu, what recipe are you referring to?

  • Reply
    KENNETH
    October 16, 2021 at 2:40 pm

    Hello Esteban.

    I want to commend you on your excellent cookbook regarding culinary “Chicano Eats”. I absolutely love the book.
    It brings back great memories of my childhood in Watsonville, CA. I grew-up with the Chicano sub-culture during the turbulent equal treatment/fair wages of the Cesar Chavez/UFW years in the 70s. It was in my own backyard but I’ll never forgot the great food of that era. And the awesome experience during that time. How can I forget the Bay Area classic Chicano music scene with such great artists as Santana, El Chicano, and Malo including the lowriding Oldies, but Goodies.
    Now, I want to cook this myself. The book has given me insight of where to start, the technical description
    of the ingredients. And what to look for.

    Esteban, thanks so much. Keep-up the great work. And all the best in your future endeavors.

  • Reply
    Linda SolisPerez
    November 30, 2021 at 7:23 pm

    I’m so glad I found you on Instagram. I look forward to trying some of your recipes.
    I’d like to know where I can purchase the cazuelas (cups, bowls, pitchers & glasses). I also live in So California.

  • Reply
    Dennis
    January 17, 2022 at 3:02 pm

    Hi Esteban…Congratulations on being featured in the New York Times for your Dulce de Leche Chocoflan recipe. I had to try it but I must say it was a challenge. But a challenge well worth taking. It was delicious and fun to prepare. I posted it on FB and referenced your book and blog. I look forward to tasting many more of your recipes. Cheers!

  • Reply
    Ranae
    October 9, 2022 at 2:03 pm

    I’ve made these many times to pack and deliver as gifts. They ship well and people really enjoy them. Big, soft and elegant.

  • Reply
    Alice Araiza
    December 8, 2022 at 7:19 am

    I’m a Chicana living in Charlotte (NC), and I love food! Especially my Grama Hope’s inspired recipes. I just picked up Chicano Bakes and I’ve ordered Chicano Eats as well. Thank you for showing love to your Gente and all who love cooking real authentic Mexican-American dishes! Buen Provecho!

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