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Loaded Black Mole Braised Beef Fries

March 21, 2017
Loaded Black Mole Braised Beef Fries Recipe from @holajalapeno

How do you moms out there deal with getting stuff done? I’m serious, I need your advice because I’m dealing with a constant tug-of-war between working and being (and I mean mentally present) with my kids.

I’m not talking about the daily chore stuff of laundry, dinner, etc but the work from home stuff, the I need to do this for me and only me kind of stuff. I’ve been doing this work from home thing with various levels of success for a long time now and I’m still not sure how to do it right. To do it in a way that I feel honors my role of being a mother and a woman with an independent career. Any tips? I’d really like to hear them. I know from the outside it’s easy to think other women have their shit all kinds of together but that’s what’s so beautiful about having these conversations and being real with each other, so in all honesty I’d love your help.

Loaded Black Mole Braised Beef Fries Recipe from @holajalapeno

This all relates to black mole fries, I promise and here’s how: Being real and honest women is also what I adore about one my favorite podcasts Super Mamás. The show is hosted by sisters Paulina Lopez Velazquez and Bricia Lopez-Maytorena. They get down to the real nitty-gritty of life and cover every topic under the sun from bilingual struggles to miscarriage to shitty mom moments. These two incredible women also help run their families other businesses; the James Beard award winning Oaxacan restaurant, Guelaguetza, their Mole business, and their Michelada mix business. Long story short, I can imagine they both know what I’m talking about you can imagine how honored and psyched I was when they asked if I would like to come up with a little something-something using their mole! See? Fries!

Please, please, please don’t be intimidated about these fries. I know just looking at the recipe it looks crazy. I mean who spends over 4 hours making fries?!! But most of it is time you are chilling, waiting for the beef to slowly braise in the oven (a step you can also do the day before if you want to). Let’s break them down piece by piece shall we?

How to Make the Black Mole Sauce

Loaded Black Mole Braised Beef Fries Recipes from @holajalapeno

Using Guelaguetza’s Black Mole Paste makes preparing the mole sauce super easy, you just need to add a bit of tomato, some broth, a hunk of chocolate, and some salt. After the sauce is made pour it over some browned boneless short ribs, cover, and slowly braise in the oven until they are tender and falling apart.

Loaded Black Mole Braised Beef Fries Recipe from @holajalapeno

How To Make the Fries

Loaded Black Mole Braised Beef Fries

Making the fries are pretty simple, just toss some frozen French fries with a few spices and salt and bake in the oven. Once they are done you can move on to the fun part—the toppings!!

Loaded Black Mole Braised Beef Fries Recipe from @holajalapeno

The Toppings

This recipe looks really long because I wanted to give you guys several ideas for toppings. I added big, fat lima beans, caramelized onions, aged white Cheddar cheese, and sour cream. I also made some quick marinated tomatoes with sliced serrano chiles, cilantro, and scallions. You can be as creative as you’d like or make them super simple too, make them your own!

Loaded Black Mole Braised Beef Fries Recipe from @holajalapeno

To find out more about all three Guelaguetza mole pastes, how to buy it and more recipes using it, check out their store.

Loaded Black Mole Braised Beef Fries
Prep time
Cook time
Total time
Oven-baked French fries topped with Oaxacan black mole braised beef, giant white beans, Cheddar, sour cream and more.
Serves: 6-8 Servings
For the Beef:
  • 1 large tomato, cored and quartered
  • 3 tablespoons Oaxacan Black Mole Paste
  • 1 cup beef broth
  • 1 quarter piece Ibarra chocolate
  • 1 pound boneless short ribs
  • 1 tablespoon olive oil
For the Beans:
  • ½ cup dried lima beans
  • 1 bay leaf
  • 1 teaspoon black peppercorns
For the Onions:
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
For the Tomatoes:
  • 1 large tomato, chopped
  • 1 scallion, minced
  • 1 serrano chile, thinly sliced
  • 1 tablespoon minced cilantro
  • 1 tablespoon fresh squeezed lime juice
For the Fries:
  • 1 (24-ounce) bag frozen French fries
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon ground California chile powder
  • ½ teaspoon ground coriander
  • ½ teaspoon ground white pepper
  • 1 cup grated sharp white Cheddar cheese
Additional Toppings:
  • Crumbled queso fresco
  • micro greens
  • sour cream
  • lime wedges
To Make the Beef:
  1. Heat oven to 300°F.
  2. Place the tomato in a small saucepan and cover with water. Bring to a simmer and cook until softened, about 10 minutes. Strain and blend until smooth in a blender (careful to cover the blender with a folded paper towel and not the lid which could explode with the hot liquid).
  3. Strain tomato liquid back into the saucepan. Add mole paste, broth, chocolate, and season with salt (about ½ teaspoon depending on your broth, paste, tastes, etc.) Bring to a simmer and whisk until smooth. Remove from heat.
  4. Season beef generously with salt and pepper on all sides. Heat oil in a frying pan until shimmering. Add beef and brown on all sides, about 7 minutes total. Transfer to a baking dish, pour mole sauce over the beef and cover the dish with foil.
  5. Braise the beef in the oven until very tender and falling apart, about 1½- 2 hours. Shred beef in the pan then set aside. This step can be done a day in advance, uncover, let cool, then cover again with plastic wrap and refrigerate.
For the Beans:
  1. Rinse beans and place in a small saucepan. Cover with about 2 inches of water. Add bay leaf and black peppercorns and bring to a simmer. Cook until soft, about 30 minutes. Season the cooking water with salt and let cool in the liquid until ready to use. Strain beans before adding to the fries.
For the Onions:
  1. Heat oil in a medium frying pan over medium-high heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until caramelized and brown, about 10 minutes, adjusting the heat if necessary so they don't burn. Set aside.
For the Tomatoes:
  1. Toss the tomatoes with the scallion, chile, cilantro, and lime juice. Season with salt and set aside.
For the Fries:
  1. Heat oven to 425°F and arrange a rack in the upper third.
  2. Combine fries, oil, salt, chile powder, coriander, and white pepper in a large bowl. Toss until fries are well coated then spread them out in a single layer on a baking sheet.
  3. Bake until crisp and browned, about 30 minutes.
  4. Leave on the baking sheet or transfer to a large serving dish and cover with beef, some of the mole sauce, strained beans, caramelized onions, and Cheddar cheese.
  5. Return fries to oven and bake until cheese is melted, about 5 minutes. Remove and top with tomatoes, and any or all of the additional toppings.
You may or may not use all the toppings for the fries. Add the braised beef, beans, onions, and cheese to your liking. Leftovers of any of these make awesome tacos!

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Knowing that this recipe worked for you is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

Apps, Comida Latina, Dairy Free, Recipes, Snacks

Smoked Maple Butter Popcorn with Habanero Salt

March 14, 2017
Smoked Maple Butter Popcorn with Habanero Salt

This post was sponsored by Uncommon Goods but all opinions are my own. Thanks for supporting the brands that help to support this blog!

Smoked Maple Butter Popcorn with Habanero Salt Recipe

I feel like I’ve left a lot of myself out of this blog lately. I don’t know why exactly. Uninspired to talk about my life I guess but here’s a rundown of what’s going on with us:

  • We’ve entered the life of school choice and have been waiting to see what the lottery hands us. Also, I’ll have both kids in school next year—mixed emotions on that subject.
  • We’ve been capturing (and killing) a lot of snails lately. Any tips on keeping snails alive? Probably not capturing them in the first place, huh?
  • We are planning our trip to Italy this summer. Here’s what I need to know:
    • How to entertain kids on an overseas flight besides buying them their own devices and/or Benadryl?
    • What/how much to pack for an extended stay? We’re also going to London, is it cold there in July? Do I need to pack jackets, scarves, and sweaters?
    • Affordable, kid-friendly Air B&B recs for Rome and really anywhere in Italy, we’ll have lots of time to travel.

There’s lots of other stuff too, like all of us, my life is relentless in the details but right now I’d rather have some fun and talk about a luxurious little snack. Something like popcorn drenched in pecan wood-smoked maple syrup, butter, and habanero salt. What about something like that?

Smoked Maple Butter Popcorn with Habanero Salt Recipe

I was asked to partner with Uncommon Goods a few weeks back and was excited to find some really fun gift ideas to share with you. If you are unfamiliar with Uncommon Goods they are an online retailer selling unique handmade goods from makers big and small all over the world. They have a bit of everything and are a one-stop shop for gift giving. They even put together gift collections to make it super simple. They have ideas for everything from Weddings to Graduations.

But of course me, I stuck firmly in my comfort zone—the kitchen. When I saw this microwave popcorn popper in their graduation gift guide, I knew immediately I had to have it. We eat a lot of popcorn but I usually pop it in a pan. With this nifty popper however, the kids can do it themselves! The lid doubles as a measuring cup for the popcorn kernels then you just pour them in, cover it with the lid, and put it in the microwave.

Smoked Maple Butter Popcorn with Habanero Salt Recipe

With my brain firmly stuck in popcorn mode I had to find something to put on it. At first I was leaning toward hot sauce (which they have plenty of in their Gifts for Dudes section) but then I spotted the Pecan Wood Smoked Maple Syrup, Oo la la!

I also loved these glasses made in Colombia from recycled car windshields and windows. They are just what I needed to sip my icy beer, but the green-hued glass would also make beautiful little vases for low table centerpieces.

Smoked Maple Butter Popcorn with Habanero Salt
Prep time
Cook time
Total time
Smoked Maple Butter Popcorn with Habanero Salt is the ultimate luxurious snack for any party. Popcorn drenched in smoked maple syrup, butter, & spicy salt!
Serves: 4-6 Servings
  • 2 tablespoons unsalted butter or vegan butter or coconut oil, melted
  • 1 tablespoon smoked maple syrup or regular maple syrup and a dash of liquid smoke
  • 1-1/2 teaspoons habanero salt (depending on how hot you like it) or 1 teaspoon habanero salt and ½ teaspoon of kosher salt
  • 9 cups popped popcorn
  1. Stir together melted butter, maple syrup, and salt.
  2. Pour over popped popcorn and toss to coat.
To make the habanero salt; combine 2 tablespoons kosher salt with ¼ teaspoon ground habanero chile powder.

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

Apps, Comida Latina, Condiments and Salsas, Dairy Free, Mains, Recipes

Piñata Chicken Wings Recipe

January 10, 2017
Piñata Chicken Wings from @holajalapeno

Thanks to Gourmesso Coffee for sponsoring this post. All ideas and opinions are my own.

We had our week of healthy right? (Not like I participated.) And I’m pretty sure we are ready to head full swing into America’s great winter pastime—watching stuff on TV and eating finger food! With the Super Bowl, award season, and many other very important television events coming up (does the inauguration count?) it is time to get our chicken wings on.

Piñata Chicken Wings from @holajalapeno

I’m going to go ahead and admit now that I am not a chicken wings person, not really, not until now. I made these for Armando who is most definitely a chicken wings person. A person who regularly will order only chicken wings when we go out. A person who’s terrible wife never makes chicken wings at home, except that this time I did and they are really, really, really good! So good I had to stop myself from eating the whole lot of them after I shot the photographs so there would be some leftover when he got home and realized I’d finally, after all these years, made chicken wings.

Piñata Chicken Wings from @holajalapeno

I really don’t know what my hangup was, not only are chicken wings excellent party snacks but they also make the ultimate weeknight dinner. In the time it takes to bake the wings the sauce will be ready and then all you have to do is toss them with the sauce, bake them a few minutes more, and watch your five-year old and husband fight over who gets the last one.

Piñata Chicken Wings from @holajalapeno

Kitchen Tip

The most complicated part is cutting the chicken wings into three pieces, which if you have a sharp knife and take a gander at the picture below, is not really complicated at all. Cut off the pointy tip and save for chicken stock, then cut into two pieces at the second joint.

Piñata Chicken Wings from @holajalapeno

One More Kitchen Tip

Coffee makes a lot of things taste better. I know it sounds crazy but I’m not going out on a limb to say adding coffee to anything chocolaty, smoky, spicy, or sweet will inevitably boost the flavor. Try it! I’ve been loving these Fair Trade Gourmesso coffee capsules to get my morning coffee fix and for adding a little something-something to recipes. They work in any Nespresso machine and are 30% cheaper than the Nespresso capsules—I believe that’s what you call a win-win.

Piñata Chicken Wings from @holajalapeno

Case in my coffee-point is this sauce; caramelized sweet onions, dark undertones from coffee, smoky heat from chipotle chiles, with just the right amount of sweet fruitiness from raspberry jam. They’re Piñata Wings!! Absolutely full of surprises.

Piñata Chicken Wings from @holajalapeno

Did you love this recipe? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

Piñata Chicken Wings
Prep time
Cook time
Total time
Oven-baked chicken wings tossed in a smoky-sweet barbecue sauce made with caramelized onions, chipotle chiles, raspberry jam, and a jolt of coffee.
Serves: 4 servings
For the sauce:
  • 2 tablespoons vegetable oil
  • ½ large red onion
  • ⅔ cup brewed coffee
  • 2 chipotles en adobo
  • 2 tablespoons raspberry jam
  • 1 tablespoon ketchup
  • 1 tablespoon raspberry vinegar
  • ½ teaspoon kosher salt, plus more for seasoning
  • ground black pepper, to taste
For the Wings:
  • 2 pounds chicken wings
  • 1 tablespoon vegetable oil
  • salt and pepper, for seasoning
Optional Garnishes:
  • Lemon or lime wedges
  • Sliced scallions and jalapeños
  • Finely chopped parsley and cilantro
For the sauce:
  1. Heat oil in a saucepan over medium heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until caramelized, about 15 minutes. Adjust the heat so they don’t burn.
  2. Add remaining ingredients and bring to a simmer. Cook, stirring occasionally until onions are very tender and sauce has reduced a bit, about 15 minutes more.
  3. Use a stick blender, or transfer sauce to a blender and blend on high until smooth. If you are using a blender hold a dish towel you don’t mind getting stained over the top of the blender instead of the lid. The hot sauce can cause the lid to pop off sending hot liquid all over the place.
  4. Taste sauce and add more salt or vinegar if needed. Set aside.
For the wings:
  1. Heat oven to 400°F and arrange a rack in the upper third of the oven.
  2. Line a baking sheet with parchment paper, foil, or a Silpat.
  3. Cut wings into 3 pieces; save the wing tips for stock. Toss wings with oil and season with salt and pepper. Lay in a single layer on the baking sheet.
  4. Bake wings for 30 minutes, turning halfway through.
  5. Toss wings with half the sauce and bake 10 minutes more. Toss wings with remaining sauce and serve with garnishes and lots of napkins
Depending on your love of chicken wings this recipe could make enough for 2 people or 4. Double the amount of chicken wings and bake on 2 baking sheets if you want to make a larger batch. The recipe makes enough sauce for 4 pounds of wings.


Apps, Comida Latina, Recipes, Snacks

Spicy Honey Goat Cheese Toasts

December 14, 2016
Goat Cheese Toasts with Spicy Honey and Almonds Recipe @holajalapeno

Tis the season for last minute party snacks and because I love you with all my might I wanted to share one of my favorites, Spicy Honey Goat Cheese Toasts, which if I lived in a house with others who cared for me….I mean cheese, I would make this every night for dinner then serve glasses of wine and call it good.

But because I can only make cheese-involved dishes when they will be served outside the home this is my go-to “hey, can you bring an appetizer to share?” “Of course!” I say delighted to have an excuse to buy eleven whole ounces of soft, creamy goat cheese.

You can go about this hors d’oeuvres two ways.

The first and simplest plan of attack is to place the goat cheese in a shallow dish, cover the goat cheese with spicy honey and sprinkle almonds over the top. Serve with a nice selection of crackers or toasted bread and let party-goers scoop up cheese and honey and nuts for themselves. The upside to plan number one is ease of transport. If you are say, traveling by train to the party it is much easier if you go with this method. Downside: the honey tends to dribble off the cheese overtime and pool beneath it. Not a major bummer but for guests to get the full effect you might want to mention that they should be sure to “not forget the honey!”

Spicy Honey Goat Cheese Toasts from @holajalapeno

The second suggestion

Make little toasts by spreading cheese, honey, maybe a pear slice or two, and some almonds on toasted slices of bread. This way you are guaranteed everyone will get a bite of all the glorious bits and it looks prettier. It is also more work and harder to carry around.

Spicy Honey Goat Cheese Toasts from @holajalapeno

One note about the honey

Two teaspoons of ground arbol chile may seem like a crazy amount when you are measuring it into the honey but it takes quite a bit of spice to fight through all that sweetness. Start with one teaspoon and see what you think, then add the other if you’d like more spice. I found that 1 teaspoon was not spicy at first then kind of crept up on you and two teaspoons was spicy right away but not burn your mouth hot.

Spicy Honey Goat Cheese Toasts from @holajalapeno

Spicy Honey Goat Cheese Toasts Recipe
Prep time
Cook time
Total time
Soft goat cheese on crisp toasted bread drizzled with spicy arbol chile honey, a few ripe pear slices, and a sprinkling of toasted almond slices.
Serves: 12 Servings
  1. Warm honey in the microwave or on the stove top until just warm, but not boiling. Heating the honey helps the chile powder disperse easier and bloom.
  2. Whisk in chile powder and let cool to room temperature.
  3. Spread about a tablespoon or so of goat cheese on the toasted bread, add a few pear slices if using, drizzle with generous amounts of honey and sprinkle with a almonds.
  4. Alternatively, arrange goat cheese on a platter pour spiced honey over the top and sprinkle almonds over the goat cheese. Serve with toasted bread slices or crackers.

Apps, Comida Latina, Mains, Recipes

Fiesta: How To Throw A Christmas Tamalada Party

December 6, 2016
A Christmas Tamalada @holajalapeno

Tamalada Party @holajalapeno

Shortly after Armando and I first got married we started hosting what has now become our infamous Tamalada Party. The idea was simple, we wanted tamales, but didn’t want to do all the work ourselves, so why not gather friends for an afternoon of chisme and good food, and when it’s over everyone gets a dozen or so tamales to take home!

Tamalada Party @holajalapeno

Tamalada Party @holajalapeno

This being our first Christmas back in California we wanted to keep the tradition going so invited our partners in merry-making crime, Meg and the whole Beard + Bonnet crew and Aida and her Salt + Wind gang over for a tamalada party that, unlike year’s past, could actually happen in our backyard!

Tamalada Party @holajalapeno

Tamalada Party @holajalapeno

Here was the plan:

 Tamalada Party @holajalapeno

Tamalada Party @holajalapeno

Tamalada Party @holajalapeno

To pull off your own tamalada party here’s what you’ll need:

  • About 100 soaked corn husks. This will depend on how many tamales you want to make. Each of our recipes makes about 2 dozen tamales. The husks need to soak a few hours in hot water.
  • About 12 cups of masa. This will make about 4 dozen tamales. You can make it using Maseca (special ground cornflour used for making tamales and tortillas) using this recipe, or buy pre-made masa made from fresh ground corn at a Mexican grocery store.
  • At least one type of filling.
  • A large surface for assembling. We pushed our picnic table and a folding table together and covered them both with a long piece of Mexican oil cloth.
  • A tamale steamer or large lidded pot fitted with a strainer or rack (like a big pasta pot with a strainer liner). This is also a good tamale-making starter kit.
  • Lots of drinks and snacks; tamale-making is hard work! Along with Aida’s delicious cocktail I made my Cranberry Agua Fresca for the kiddos to drink too.

Tamalada Party @holajalapeno

Tamalada Party @holajalapeno

Tamalada Party Menu

Follow the links for all the instructions on how to make and assemble each tamale.

Pomegranate Ginger Apple Cider Punch

Cranberry Agua Fresca with Mint and Lime

Cocoa-Chile Sweet Spicy Snack Mix

Dunk and Slather Board

Avocado Bruschetta

Spicy Black Bean and Cheese Tamales

Chicken and Roasted Pumpkin Tamales with Manchamantel Mole 

Sweet Potato Tamales with Chocolate Sauce

Tamalada Party @holajalapeno

 A big thank you to Salt + Wind and Beard + Bonnet for taking all the beautiful photos!

Apps, Comida Latina, Dairy Free, Recipes, Snacks

Avocado Bruschetta with Bacon and Jalapeños

November 30, 2016
Avocado Bruschetta Recipe

The holidays are here! Time for gift-giving and evergreen-scented homes and holiday cocktail parties full of nibbles!! I know the season just started but there is no time like the present to dive right into holiday appetizer recipes like these avocado bruschetta.

Avocado Bruschetta Recipe

The good news is they don’t all have to be heavy cheese bombs or bbq cocktail wieners.

Take this avocado bruschetta recipe for example, it is dairy-free but still tastes indulgent with bits of crispy bacon, rich hunks of ripe avocado, and spicy thin slices of jalapeño—basically all you’ve ever wanted from an avocado toast but in a handheld miniature size.

Avocado Bruschetta Recipe

I made these for a tamalada (tamale-making party) we had with my partners in merry-making crime, Aida and Meg. I’ll be bringing you all the details on how to throw your own tamalada next week, but for now I wanted to give you this recipe in case you’ve already got holiday party plans this weekend (you social butterfly, you} and you need to bring something delicious to share.

Avocado Bruschetta Recipe

Here’s what I’d do if I were you.

I’d make the toasts the night or morning before and bring those in a Ziplock, then I’d mix up my avocado bruschetta topping about an hour or so before leaving. I’d take a piece of plastic wrap and press it directly on the surface of the avocado mixture and refrigerate it until you leave. Then assemble on the toasts once you get where you are going. This will keep the avocado from turning brown.

Avocado Bruschetta Recipe

Let’s set forth to this time of year with as much warmth and joy in our hearts as we can muster and enjoy the beauty of gathering together. After all, what good is Christmas spirit if it’s not shared?     Abrazos Amigos, Kate

All photos by Salt and Wind

Avocado Bruschetta Recipe

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Yield: 8-10 Servings

Think of these like mini avocado toasts....but with bacon and jalapeños and lots and lots of fresh herbs. Basically everyone's dream appetizer.

The baguette can be sliced and toasted up to a day in advance. Let cool and keep in an sealed Ziplock bag until ready to use.


  • 1 baguette
  • 1/4 cup extra virgin coconut oil, melted
  • 6 slices thick-cut bacon, cooked and chopped
  • 3 ripe (but still firm) avocados, peeled, pitted, and cubed
  • 1-2 jalapeños (depending on how hot you like things), thinly sliced
  • 1/2 red onion, minced
  • 1/2 cup chopped cilantro
  • 1/4 cup chopped mint leaves
  • 1/4 cup chopped parsley leaves
  • 3 tablespoons olive oil
  • Juice of 1 lime
  • 1 clove garlic, minced


  1. Heat oven to 375°F. Cut baguette into 1/2-inch thick slices and lay in a single layer on a baking sheet. Brush both sides with coconut oil and bake until crisp, about 10-15 minutes. Set aside to cool.
  2. Combine remaining bruschetta ingredients in a medium bowl, season with salt and pepper, and gently stir to combine. Taste and add more salt or lime juice if needed.
  3. Top each slice of bread with a spoonful of avocado mixture and serve.

Did you love this recipe? I want to know! Leave me a comment and snap a photo for Instagram! Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. Besos!

Apps, Comida Latina, Dairy Free, Recipes, Snacks

Mayo-Free Guacamole Deviled Eggs

November 30, 2016
Guacamole Deviled Eggs Recipe

Hi! Hi! And Happy Monday. Do you remember a couple weeks back when I made you Butternut Squash and Maple Empanadas and told you about the new e-cookbook that myself and whole slew of other talented food bloggers contributed to called The Casual Veggie?  Well, guess what? The book is now available! And to celebrate I made you guacamole deviled eggs!

Guacamole Deviled Eggs



The Casual Veggie Cookbook

This is a extensive compilation that features over 150 veggie-centric recipes from 45 food bloggers. Each of the 29 most common veggies from asparagus to eggplant to Brussels sprouts have their own chapter with details on how to buy, store, and cook them. The digital format is easy to navigate from any device but all the recipes are also printable so you don’t have to take your iPad into the kitchen if you don’t want to. The book is available for download right here from my site and every copy of the book bought from ¡Hola! Jalapeño helps support my blog, which means more delicious recipes for you…and maybe a glass of wine for me, I won’t lie. To purchase your very own copy click on the image of the book on the right-hand side of this page!

Deviled Guacamole Eggs

To celebrate several of us contributors are throwing a virtual party full of autumn nibbles and drinks.

Click on the links below to find all the details. My contribution to the shindig is a combination of everyone’s two favorite hors d’oeuvres; Deviled Eggs and Guacamole to make the world’s best guacamole deviled eggs (in my opinion). If the words deviled eggs have you thinking gloppy mayo-laden gut bombs then think again. These are light and creamy without using any mayonnaise at all. The avocado acts as the fat here which means less guilt for me when I accidentally devour half a dozen.

Guacamole Stuffed Eggs

Even better guacamole deviled eggs are super simple to put together. Here’s how…

Ingredients for deviled eggs

First you get the hard part out of the way; boiling and peeling the eggs (I give you a detailed rundown in the recipe for how I boil eggs, follow them and you will have perfect eggs every time). Then combine the yolks and the rest of the ingredients in a food processor and pulse until the filling is smooth. If you don’t have a food processor you can chop all the filling ingredients super small and then mash them together with a fork.

Pureeing the filling for eggs

Pipe or spoon the filling into the egg white shells, top with some thinly sliced jalapeños or red chiles if you’d like and serve!

Prepping Guacamole Eggs

For the rest of the party check out these fancy veggie-inspired autumn drinks and appetizers:

Guacamole Deviled Eggs Recipe


Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Yield: 4-6 servings


  • 6 large eggs
  • 2 1/2 tablespoons of salt, divided
  • 1/2 large, ripe avocado
  • 1/4 cup cilantro leaves
  • 1 jalapeño, sliced, plus 1 for garnish (optional)
  • 1 scallion, chopped
  • Juice of 1/2 a lime
  • 1/4 teaspoon black pepper


  1. Place eggs in a medium saucepan and cover with cold water. Add 2 tablespoons of the salt and place over medium heat. Bring to a boil then remove from heat, cover, and let sit 12 minutes. Drain and rinse in cold water until cool enough to handle.
  2. Peel eggs and slice in half vertically. Remove yolks and place in the bowl of a food processor fitted with the blade attachment.
  3. Add remaining ingredients to the food processor and pulse until smooth, stopping to scrape down the sides occasionally.
  4. Pipe or spoon filling back into the cooked egg whites, top with thinly sliced jalapeños if desired and serve.

Apps, Comida Latina, Condiments and Salsas, Dairy Free, Recipes, Snacks

Tomatillo Avocado Salsa

June 7, 2016
Tomatillo Avocado Salsa Recipe

I’m trying my hardest to keep on top of life but I fear it is a losing battle. The move—while exciting—is starting to overwhelm in ways I had not expected.

The kids seem particularly on edge or maybe it’s just me blaming their incessant neediness on the move when in reality they are just regular old kids who call my name ten thousand times a day for no reason whatsoever other than to hear the sound of their own voice. Or maybe it’s just that I’m ignoring them more than usual so I can actually pack a box (uninterrupted) or pull some weeds to keep my yard from looking like an abandoned property without having to stop every five seconds to keep one of them from stealing the other one’s toy or eating half a tube of toothpaste (dead serious).

Tomatillo Avocado Salsa Recipe

Then on top of it all they expect me to feed them…like three times a day!!! Does it ever end? I’m embarrassed to admit while Armando was out of town last week they had canned soup for dinner most nights because I wasn’t feeling up to cooking a meal they are just going to pick at while I repeat “sit down and eat your dinner.” Especially when all I really wanted was chips and creamy tomatillo salsa with a side of margaritas. Don’t believe the hype, even food bloggers hate to cook for their kids most nights.

Tomatillo Avocado Salsa Recipe

If you are feeling me and need to make dinner out of salsa then there is no better option than this. If you cook Mexican food with any regularity than you probably have almost everything you need to make it in your kitchen right now. You may not have a pound of tomatillos, so grab those, take the papery husks off and rinse them under cold water until the stickiness goes away. Then all you have to do is put everything in the blender and blend until smooth.

Tomatillo Avocado Salsa Recipe

Because the tomatillos are raw they give the salsa more of a fresh, cucumber flavor than the sour notes you might expect. Leave the seeds in the jalapeño if you like your salsa spicy but I prefer to take them out for this one. I think the spiciness overpowers the delicate flavors of tomatillo and avocado.

Tomatillo Avocado Salsa Recipe

Other summertime salsas to try:

Tomatillo-Avocado Salsa Recipe

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 2 1/2 cups

Adapted from Better Homes and Gardens

Keep salsa covered in the fridge for up to 1 week.


  • 1 pound tomatillos, without any bruises or brown spots, husks removed and rinsed
  • 1 bunch cilantro, tough stems removed
  • 1 jalapeño, stemmed and seeds removed if you'd like it less spicy
  • 1 perfectly ripe avocado, peeled and pitted
  • 1/2 cup chopped white onion
  • kosher salt, to taste


  1. Combine ingredients in a blender. Add at least 1 teaspoon salt. Blend on high until smooth. You might have to stop the blender and move ingredients around with a rubber spatula to get it moving.
  2. Taste and add more salt if needed.

Apps, Drinks, Mains, Recipes, Salads, Sandwiches, Snacks

30 Memorial Day Recipes To Get You Through The Weekend

May 26, 2016
Memorial Day Recipes


The long weekend is almost here!! You got plans? Whether your lounging by the pool or grilling in the backyard, I’ve got 30 recipes that you are going to love. From snacks to sweets these recipes are summer party ready, almost all can be made ahead, and most are pretty easy to pull off, leaving you plenty of time to relax and enjoy the official kick-off to summer!

Have a great weekend everybody!!

30 Memorial Day Recipes



30 Memorial Day Recipes



30 memorial day recipes



30 Memorial Day Recipes

On the Grill


30 Memorial Day Recipes

Salads and Sides


30 Memorial Day RecipesSweets

Apps, Comida Latina, Dairy Free, Recipes, Snacks

Chili Lime Roasted Peanuts

April 26, 2016
Chili Lime Roasted Peanuts Recipe

I have a thing for nuts. In my opinion, there’s not a meal, snack, or occasion that does not benefit from some sort of nut accoutrement. I seem to be the only person in my family who believes in this theory but that doesn’t make me any less passionate about the subject.

Chili Lime Roasted Peanuts Recipe

Peanuts often get downplayed for more fancier pecans and cashews but I think they are worth celebrating. They are certainly friendlier on the wallet than some of their pricier nut friends and even more so if you buy them raw at the Asian market in big 2-pound bags for $3.00 like I do.

Chili Lime Roasted Peanuts Recipe

Peanuts play a prominent role in Mexican cooking and have hands down the best name in Spanish; cacahuates. They are featured in moles, chicken dishes, and stews but quite possibly the most popular way to eat them is roasted with small, dried chiles and lime.

Chili Lime Roasted Peanuts Recipe

Look for raw peanuts with the papery, reddish skin still attached. They are sometimes sold as Spanish peanuts. The skins help the seasoning adhere better and turn a gorgeous dark golden-red when roasted.

Chili Lime Roasted Peanuts Recipe

This bar snack is at it’s peak served slightly warm with an ice cold beer but will keep in an airtight container for about a week. Add a few cloves of unpeeled garlic for another variation.

Chili Lime Peanuts Recipe

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4-6 servings

Handful-friendly peanuts tossed in an addictive mixture of chili, fresh lime zest, turbinado sugar, and salt then roasted to a deep golden brown. Dairy and gluten free!


  • 2 tablespoons turbinado sugar or brown sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon peanut oil
  • 1 tablespoon lime juice
  • 2 1/2 teaspoons lime zest
  • 1 teaspoon cayenne powder
  • 2 cups raw peanuts (about 12 ounces)
  • 6 arbol chiles (optional)


  1. Heat oven to 375°F and line a baking sheet with a Silpat silicone mat or parchment paper.
  2. Whisk together sugar, salt, oil, lime juice, lime zest, and cayenne powder in a medium bowl. Add peanuts and chiles, if using, and toss to coat.
  3. Spread into an even layer on prepared baking sheet and roast 15-20 minutes until deep golden brown and fragrant, stirring halfway through.
  4. Let cool then break apart any clumps and serve or store in an airtight container at room temperature for up to 5 days.