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Breakfast, Comida Latina, Condiments and Salsas, Mains, Recipes

8 Delicious Ways to Use Tomatillos + Huevos Divorciados

March 24, 2017
Huevos Divorciados Recipe from @holajalapeno

This post was sponsored by Ralphs, all opinions however are my own. Thank you for supporting the brands that make this blog possible! 

If you have a weakness for green salsa, you may be a tomatillo lover and not even know it.  Tomatillos are essential to Mexican cooking and were first cultivated by the Aztecs centuries ago. The name might not be familiar but I’m sure you have seen them, they are the green (or sometimes purple) tomato-looking fruit that are wrapped in a crinkly paper husk. Tomatillos—while they may look like a tomato—have actually nothing to do with tomatoes but are in the same family as the cape gooseberry and have the tartness to prove it.

8 Ways to Cook with Tomatillos from @holajalapeno

How To Buy and Prep Tomatillos

When buying tomatillos, look for firm-fleshed fruit with no bruises or browned spots. The best tomatillos are on the smaller side, about the size of a ping pong ball, the bigger they are the more bitter they tend to be. Ralphs always has a beautiful selection of tomatillos as well as cilantro, jalapeños, and everything else I need to make my favorite Mexican recipes.

To cook with tomatillos, remove the papery husk and give them a rinse under cold water.  They don’t need to be peeled or seeded and can be eaten raw or cooked. Their tart flavor can be used to bring a tangy zing to everything from salsas to soups and slowly braised meat dishes. Here are my favorite ways to cook with tomatillos:

8 easy recipes for tomatillos from @holajalapeno

Tomatillo Avocado Salsa

In Salsa


8 Easy Recipes For Tomatillos from @holajalapeno

In Soup

8 Easy Recipes for Tomatillos from @holajalapeno

Green Chilaquiles with Fried Eggs

For Breakfast

8 Easy Recipe for Tomatillos from @holajalapeno

Slow Cooker Carne Adobada

For Dinner

Another Mexican classic that relies heavily on tomatillos are Huevos Divorciados or Divorced Eggs. The two eggs are usually separated by a sea of green (tomatillo) salsa and a smooth red salsa but I’m tapping into my love affair with beets and made a roasted beet relish instead. It’s still green and red, the huevos have in no way gotten back together and we all get to pack a few more veggies into breakfast—Yay for us!!

Huevos Divorciados Recipe from @holajalapeno

This tomatillo salsa is a bit different from the other versions mentioned above. The addition of Greek yogurt takes it to a completely different place,  it adds a creaminess that is such a perfect counterpoint to the tart nature of tomatillos that I can’t believe I have never made tomatillos salsa like this before.

I piled the whole thing on a plate of fried tahini breakfast potatoes which are a creation of my friend Susana. A spoonful of tahini melts into the potatoes as they fry, coating them in a glorious sesame bath. The extra oil makes them super crispy and golden.

Huevos Divorciados Recipe by @holajalapeno

Huevos Divorciados with Creamy Tomatillo Salsa & Roasted Beet Relish
Prep time
Cook time
Total time
Huevos Divorciados: 2 eggs smothered in creamy tomatillo salsa & roasted beet relish on fried tahini breakfast potatoes.
Serves: 2-4 servings
For the Tomatillo Salsa:
  • 2 pounds tomatillos, husks removed and rinsed
  • 1 small yellow onion, quartered
  • 2 cloves garlic, unpeeled
  • 2-3 jalapeños, stemmed and cut in half (add as many or few jalapeños as you like depending on how spicy you want the salsa to be)
  • 1 tablespoon olive oil
  • 1 cup cilantro leaves
  • ½ cup Greek yogurt
For the Beet Relish:
  • 4-6 small beets, trimmed and washed
  • 2 tablespoons olive oil, divided
  • 1 jalapeno, stemmed and minced (seeds removed if you'd like it less spicy)
  • 1 clove garlic, minced
  • 1 tablespoon minced cilantro
  • 1 tablespoon orange juice
  • 1 tablespoon lemon juice
For the Tahini Potatoes:
  • 2 tablespoons olive oil
  • ½ yellow onion, diced
  • 4 small Yukon gold potatoes, peeled and diced
  • 1 clove garlic, minced
  • 1 tablespoon tahini paste
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground cumin
For the Eggs:
  • 2-4 tablespoons olive oil
  • 2-4 large eggs
  • Crumbled queso fresco, optional
To Make the Tomatillo Salsa:
  1. Heat oven to 425°F and arrange rack in the upper third of the oven.
  2. Combine tomatillos, onion, garlic, and jalapeños on a baking sheet. Drizzle with olive oil and season with salt. Toss to coat.
  3. Roast veggies until softened and brown, about 20 minutes.
  4. Transfer veggies to a blender (removing the skin from the garlic first), add cilantro and yogurt and season with salt (I used 2 teaspoons) and blend until smooth. You might need to do this in two batches depending on the size of your blender.
  5. This will make a lot more salsa than you'll need but extra salsa is never a bad problem to have.
  6. Keep oven on to roast the beets.
For the Beet Relish:
  1. Place beets in a baking dish and drizzle with 1 tablespoon of the olive oil. Season with salt and cover with foil. Roast beets until they can be easily pierced with a knife, about 30-40 minutes. Let cool.
  2. Peel beets by rubbing the skin off with a paper towel or a pairing knife then cut into small dice.
  3. Combine beets with remaining relish ingredients and toss to combine. Season with salt to taste.
For the Potatoes:
  1. Heat oil in a cast iron skillet or nonstick frying pan over medium-high heat. Add onion and potatoes and season with salt.
  2. Cook, undisturbed a few minutes then add remaining potato ingredients and stir until tahini has coated the potatoes. Reduce heat to medium-low, cover and let cook, stirring occasionally until potatoes are tender, about 8-10 minutes. Remove from heat and keep covered.
For the Eggs:
  1. I like to fry my eggs one at a time. Heat 1 tablespoon of olive oil per egg in a medium nonstick frying pan over medium-high heat. Once oil is shimmering crack the egg into the middle of the oil. Season with salt and black pepper. Turn off heat and let cook, undisturbed 1-2 minutes. Flip if you want an over easy egg and finish cooking to your liking. Repeat with remaining eggs.
To Serve:
  1. Divide potatoes between 2-4 plates, depending on how many you are serving. Place 2 eggs on each plate and top each egg with the different salsas. Sprinkle a little queso fresco over the top if you want, serve immediately.
To make both salsas at the same time, roast the tomatillo salsa vegetables on one rack and the beets on another rack in the oven simultaneously.

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!

Breakfast, Comida Latina, Recipes, Sweets

Cinnamon Roll Capirotada {Mexican Bread Pudding}

March 17, 2017
Cinnamon Roll Capriotada Recipe from @holajalapeno

Thanks to La Lechera for sponsoring this post. All ideas and opinions are my own.

We are mid-March and many of you might already be thinking about Easter.

Cinnamon Roll Capriotada Recipe {Mexican Bread Pudding} from @holajalapeno

When I was living in Spain, I was amazed at the pomp and fanfare that surrounded Easter; bigger than Christmas, bigger than New Year’s, without a doubt the grandest celebration of the year. The entire week of Easter (Semana Santa) was an explosion of color and flowers and food and joy, the whole country comes alive.

Cinnamon Roll Capriotada {Mexican Bread Pudding} Recipe from @holajalapeno

In Mexico, Easter and Holy Week are a very big deal as well and the Capirotada or Mexican bread pudding is very traditional at many Easter celebrations. I wanted to share with you a version I am just thrilled about. It is creamier and richer than most Capirotadas because it is made with Nestle’s Media Crema Table Cream. Media Crema is shelf-stable cream at the ready when you need it. It is great in everything from soups to coffee or baking like this recipe for Mexican Bread Pudding.

Cinnamon Roll Capriotada {Mexican Bread Pudding} Recipe from @holajalapeno

How to Make Mexican Bread Pudding

I love this Capirotada recipe; it has everything we love about cinnamon rolls with about a quarter of the work. The day-old or toasted bread is mixed with cinnamon, raisins, a pinch of cardamom, the cream, and sweetened condensed milk. Traditional Mexican Bread Pudding always has cheese so I added Jocoque a Mexican-style Labenh, (strained yogurt cheese) that gives it a subtle tang and richness. If you can’t find Jocoque you can use Labenh or even whole milk Greek yogurt.

Cinnamon Roll Capriotada {Mexican Bread Pudding} Recipe from @holajalapeno

The great thing about Mexican bread pudding is you can (and maybe even should) make it the night before and let the bread sit and soak up all the wonderful flavors, then bake it off the next day when you are ready to serve. The Capirotada can be served warm, room temperature, or cold with copious amounts of whipped cream of course.

Cinnamon Roll Capriotada {Mexican Bread Pudding} Recipe from @holajalapeno

The Giveaway

To celebrate the Easter holiday I am partnering with La Lechera to host an Easter basket giveaway! This Easter basket however will not be filled with jelly beans and chocolate but with all the things that any serious baker would love like baking pans, cake stands, whisks, aprons and the like. The fun part is, just like an Easter basket, it’s a surprise, so no one knows what exactly the Easter Bunny will bring, not even me!

To Enter: Hop on over to Instagram and follow me @holajalapeno. Then between now and Easter (Sunday, April 16) post a picture of your traditional Easter food. What does your family make every year that is special just for Easter? I want to see it! I would love to hear about your tradition too, so tell me the story in the description. Make sure you tag the image @holajalapeno and use the hashtag, #holaeaster. I will select a winner, at random on Monday, April 17! I can’t wait to see your creations!

Cinnamon Roll Capirotada {Mexican Bread Pudding}
Prep time
Cook time
Total time
Capirotada is a Mexican bread pudding that is very popular around Christmas and Easter. This creamy version has cinnamon, raisins and a sweet vanilla glaze.
Serves: 10-12 Servings
For the Capirotada:
  • 8 cups cubed, day-old French bread, crusts removed (about 1 large loaf)
  • 4 (7.6 ounce) cans Nestle Media Crema Table Cream
  • 1 (14 ounce) can Nestle Sweetened Condensed Milk
  • ¾ cup Jocoque (strained yogurt cheese)* See Note
  • ½ cup raisins
  • 2½ teaspoons ground cinnamon
  • ½ teaspoon ground cardamom
  • ½ teaspoon kosher salt
  • ¼ cup powdered sugar, optional
For the Glaze:
  • 1 cup powdered sugar
  • ¼ cup (4 tablespoons) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 2-3 tablespoons milk
To Make the Bread Pudding:
  1. Heat oven to 350°F. If your bread is fresh, spread the cubed bread out on a baking sheet and toast 10 minutes.
  2. Combine media crema, sweetened condensed milk, Jocoque, raisins, cinnamon, cardamom, and salt in a large bowl. Add bread and toss to coat.
  3. Grease a 9 x 13-inch baking dish and pour bread mixture into the dish. Let sit 1 hour at room temperature. At this point you can also cover with plastic wrap and refrigerate overnight.
  4. If baking right away, grease a piece of foil and cover (greased-side down) the baking dish. Bake 20 minutes at 350°F. Uncover and bake another 30 minutes or until browned on top. If you made the Capirotada the night before, remove the plastic wrap and follow the same instructions above.
  5. Remove from oven and let cool 15 minutes before drizzling with glaze.
To Make the Glaze:
  1. Combine powdered sugar, butter, vanilla, and salt in a medium bowl. Beat together until smooth.
  2. Add the milk, a tablespoon at a time until the glaze is pourable, but not too thin.
  3. Drizzle glaze over the bread pudding and sprinkle with powdered sugar, if desired.
Jocoque is a strained-yogurt cheese similar to Labneh and can be found in the cheese section of many Latin markets. Substitute Labneh or whole milk Greek yogurt if you can’t find it.

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!

Breakfast, Comida Latina, Recipes, Snacks, Sweets

Dulce de Leche Yogurt Parfaits

March 7, 2017
Dulce de Leche Yogurt Parfaits Recipe

Thanks to La Lechera for sponsoring this post. All ideas and opinions are my own.

Dulce de Leche Yogurt Parfaits Recipe

As much as I’d like to quit sugar, I just can’t. I know I’d probably be healthier without it, but life without sweets is not a life I’d like to live. I try, however, to keep it as small and as healthy-ish as possible, especially when the kids are involved.

Dulce de Leche Yogurt Parfait Recipe

Every afternoon after school Louisa comes home and asks for her “candy snack” (I guess the sweet tooth doesn’t fall too far from the tree). Instead of offering her actual candy (which I admit sometimes happens) I like to give her something that offers at least a little nutritional value.

Dulce de Leche Yogurt Parfait Recipe

Instead of buying sweetened, fruit-flavored yogurt I like to buy plain Greek yogurt and sweeten it myself with maple syrup, honey, jam, or my favorite—dulce de leche. A dulce de leche yogurt parfait is an effortless “candy snack” and you can add as many variables as you’d like. I’m a particular fan of making a little sweet salsa with fresh blueberries, toasted, sliced almonds, and toasted shards of unsweetened coconut—you know me and my need for something crunchy. Layering this fruity, nutty layer in the middle makes the parfait feel indulgent while actually adding some nutrients to the mix.

Dulce de Leche Yogurt Parfait Recipe

This is real life, so if layering stuff in a cup seems a little too, I don’t know, annoying, I get it. You don’t really need a recipe to make this just spoon the yogurt in a bowl and drizzle as much dulce de leche as you’d like over the top (you can scoop a few spoonfuls into a microwave-safe bowl and warm the dulce de leche slightly if it is too thick—20 seconds or so in the microwave should do). Add the blueberries, almonds, and coconut or some other crunchy accouterments like chia seeds, granola, freeze-dried fruit, or get real fancy and crush up some store-bought gingersnap or meringue cookies.

Dulce de Leche Yogurt Parfait Recipe

The unsweetened coconut chips I found at Trader Joe’s (they’ve been added to my TJ’s must-have list) but I know Bob’s Red Mill also sells them in the organic or health food section of most grocery stores, otherwise you could use shredded coconut too.

Dulce de Leche Yogurt Parfait Recipe

Last but not least, these decadent, layered yogurt parfaits would make a beautiful and impressive (not to mention easy) dessert for Easter brunch so keep this one around for any upcoming spring parties friends.

Dulce de Leche Yogurt Parfaits
Prep time
Cook time
Total time
These easy dulce de leche yogurt parfaits have creamy layers of Greek yogurt, dulce de leche, and blueberries. Try for breakfast or an after school snack.
Serves: 4 servings
  • ¼ cup sliced almonds
  • ¼ cup unsweetened coconut chips
  • 2 cups fresh blueberries
  • 2 cups non-fat Greek yogurt
  • ¾ cup La Lechera Dulce de Leche
  1. Toast almonds and coconut chips in a medium frying pan over medium heat until lightly browned and fragrant, about 1 minute. Transfer to a plate to cool.
  2. Toss blueberries with coconut-almond mixture.
  3. Spoon about 2 tablespoons of yogurt in the bottom of 4 glasses. Add about 2 teaspoons of dulce de leche then cover with a small spoonful of blueberry-coconut salsa. Repeat layers, making three total in each glass. Enjoy!

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!

Breakfast, Comida Latina, Dairy Free, Recipes

Masa Harina Pancakes with Vanilla Strawberries

February 28, 2017
Masa harina pancakes with vanilla sugar strawberries

Eight months in and California, you’re still leaving me breathless (may I say this is a condition I hope never to be cured from). Last weekend a wrong turn led us into a deep canyon, soft and misty and (thanks to buckets of rain) spectacularly green. Then there was an innocent hike up a foothill whose summit revealed the ocean spread wide in front of us, immaculate orange groves behind, and lofty mountain ranges beyond that.

masa harina pancakes with vanilla sugar strawberries recipe

The scene however that I love the most are the vast and wide fields of, let me see, well, you name it. Lettuce, and tangerines, broccoli, and lemons. Yesterday Hiro and I stumbled upon a field of artichokes on our way to the library. Artichokes!!  And of course, strawberries. There are fields of strawberries at every turn; along the highway, between bike paths, right at the foot of the ocean, which I always think to myself whenever I see it, if you had to be picking anything anywhere picking strawberries while look out at the ocean has got to be at least one of the more desirable positions. If you have veggie-lust like I do make sure to follow along this weekend as I take over the @cagrownofficial‘s instagram feed with some of my favorite shots of the fruits and vegetables growing around here.

masa harina pancakes with vanilla sugar strawberries recipe

Thanks to the abundance of fresh strawberries they are plentiful at farm stands and in Farmer’s markets around here year round which means they are a staple at our breakfast table and top just about everything from yogurt to cereal and in this case, pancakes.

masa harina pancakes with vanilla sugar strawberries recipe

These are a special breed of pancake made not with wheat flour but masa harina, the very finely ground corn flour used to make corn tortillas, tamales, and any number of Latin American dishes. The masa harina makes a thicker-than-normal batter which might leave you in doubt but they fry up so fluffy and light and tender you’ll forget all about the weird, heavy batter. Making them with masa harina means they are naturally gluten-free and when you make the batter with plant-based milk and vegetable oil like I did they are also dairy-free, so yay for healthy pancakes! These masa harina pancakes also have a delicate corn flavor that goes beautifully with strawberries.

masa harina pancakes with vanilla sugar strawberries recipe

As for the strawberries, I like to slice them and toss them with fragrant vanilla bean sugar made by my friend Lola and you can buy some for yourself here! Otherwise you can toss them with plain granulated sugar and some vanilla beans or vanilla extract.

Masa harina pancakes with vanilla sugar strawberries recipe

Masa Harina Pancakes with Vanilla Strawberries
Prep time
Cook time
Total time
Glorious, gluten-free, dairy-free masa harina pancakes are ultra-fluffy and light. Serve with giant scoops of vanilla-sugar strawberries on top!
Serves: 14 (4-inch) pancakes
For the Pancakes:
  • 3 cups milk (any kind will do, I used vanilla soy milk)
  • Juice of ½ a lemon
  • 1½ cups masa harina
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 2 large eggs
  • ⅓ cup vegetable oil, plus more for the pan
  • ¼ cup honey
  • Butter and syrup, for serving (optional)
For the Strawberries:
  • 1 pint fresh strawberries
  • 2 tablespoons vanilla sugar or 2 tablespoons granulated sugar and the seeds of ½ a vanilla bean, or ½ teaspoon vanilla extract
To Make the Pancakes:
  1. Heat oven to 200°F.
  2. Combine milk and lemon juice in a large bowl. Let sit 5 minutes.
  3. Meanwhile, combine masa harina, baking powder, and salt in a medium bowl. Whisk to break up any lumps.
  4. Add eggs, ⅓ cup vegetable oil, and honey to the milk mixture and whisk until smooth. Add flour mixture and whisk until just combined and no dry spots remain. Batter will be thicker than normal, but still cook up light and fluffy.
  5. Heat 1 teaspoon vegetable oil in a large, non-stick frying pan over medium-high heat. Add about ¼ cup of the batter for each pancake and spread into a ¼-inch thick circle. Cook until crispy and browned on the edges, about 2 minutes. Flip and cook 2 more minutes on the other side.
  6. Transfer pancakes to a baking sheet or large heat-proof plate and place in the oven to keep warm. Repeat with remaining batter.
To Make the Strawberries:
  1. Stem and slice the cleaned strawberries and place in a medium bowl. Sprinkle vanilla sugar over the top and toss to coat the strawberries in sugar.
To Serve:
  1. Serve a couple warm pancakes with a generous spoonful of strawberries and butter (or dairy-free butter) and syrup, if you'd like.

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!

Breads, Breakfast, Comida Latina, Recipes, Sweets

Three Kings Bread {Rosca de Reyes}

January 2, 2017
Three Kings Bread Recipe {Rosca de Reyes} from @holajalapeno

Thanks to La Lechera for sponsoring this holiday post. All ideas and opinions are my own.

Three Kings Bread Recipe {Rosca de Reyes} from @holajalapeno

Rosca de Reyes or Three Kings Bread is a brioche-like buttery bread eaten in Mexico, Spain, and in many parts of Latin America on January 6 or Three Kings Day, a day which commemorates the biblical story of the arrival of the Three Kings or Wise Men.

Three Kings Bread Recipe {Rosca de Reyes} from @holajalapeno

I was fifteen the first time I had Rosca de Reyes. I was studying abroad and living in a small coastal village in the south of Spain. It had been a difficult Christmas season away from my family and adapting to new holiday traditions. Even at fifteen I was confused by the lack of gift giving on Christmas morning, those were reserved for January 6, the day the Reyes Magos or Wise Men brought gifts to Jesus. Instead of stockings children left their shoes at the foot of their beds on January 5th, in hopes they’d find them filled with gifts in the morning. After the unwrapping of gifts the day was filled with a beautiful mid-day meal with a colorful, candied-fruit studded Rosca de Reyes as the grand finale.

Three Kings Bread Recipe {Rosca de Reyes} from @holajalapeno

In Mexico glorious, shiny Rosca de Reyes fill bakeries and markets from Christmas onward and are enjoyed with cups of steaming hot chocolate for dipping. A small porcelain or plastic baby is hidden inside the bread and whoever finds it gets the honor of throwing the season’s next celebration, Día de la Candelaria, or Candlemas on February 2 with tamales and atole and botanas or little Mexican party snacks. I couldn’t find any babies to stick in my bread but I found some foil-wrapped bubble gum coins instead (a dried bean or any foil-wrapped candies are also traditional).

Three Kings Bread Recipe {Rosca de Reyes} from @holajalapeno

This is my first year making the bread at home and it was fun for Armando and I to share our different Rosca de Reyes memories with the kids—my solitary Spanish experience and his eating Rosca de Reyes with neighbors and family every holiday.

Three Kings Bread Recipe {Rosca de Reyes} from @holajalapeno

How To Make It

This recipe turns the traditional round loaf of bread into a luxurious, grand dessert, topped with rings of homemade candied citrus and filled with fluffy whipped cream sweetened with creamy La Lechera Sweetened Condensed Milk. Filling the bread is simple; you just slice the entire loaf in half as if you were making a sandwich.

Three Kings Bread Recipe {Rosca de Reyes} from @holajalapeno

Evenly spread the sweet cream on the bottom half.

Three Kings Bread Recipe {Rosca de Reyes} from @holajalapeno

Then gently place the top back on.

Three Kings Bread Recipe {Rosca de Reyes} from @holajalapeno

The dough is flavored with more fresh citrus zest of lemon and orange and speckled throughout with anise seed. It is beautiful interpretation of a bread fit for kings.

Three Kings Bread Recipe {Rosca de Reyes} 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!

Candied Citrus Three Kings Bread with Sweetened Whipped Cream Recipe {Rosca de Reyes}
Prep time
Cook time
Total time
Homemade candied citrus and sweetened whipped cream turn this traditional bread eaten on Dia de los Reyes (January 6th) into a grand dessert.
Serves: 12-14
  • For the Bread:
  • ⅔ cup warm water (between 100˚-110˚F)
  • 1 packet (1/4 oz. or 2¼ teaspoons) active-dry yeast
  • ¾ cup granulated sugar
  • 5 cups all-purpose flour
  • Zest of 2 large Navel oranges
  • Zest of 1 large lemon
  • 1 teaspoon anise seed
  • ½ teaspoon salt
  • 4 large eggs, beaten
  • ½ cup (1 stick) butter, softened
  • 1 tablespoon vanilla extract
  • A small figurine, dried bean or coin wrapped in wax paper
  • 1 large egg yolk mixed with 1 tablespoon of water for egg wash
  • For the Candied Citrus:
  • 1 mandarin orange
  • 1 lime
  • 1 lemon
  • 2 cups granulated sugar
  • 2 cups water
  • For the Sweetened Whipped Cream:
  • 1 ½ cups heavy whipping cream
  • ⅓ cup NESTLÉ LA LECHERA Sweetened Condensed Milk
  1. STIR the water and yeast and let stand for 10 minutes in a warm place.
  2. COMBINE flour, sugar, orange zest, lemon zest, anise seed and salt in large mixer bowl. Add eggs, butter, yeast mixture and vanilla extract. Mix together with dough hook or by hand until a soft, smooth dough is formed.
  3. PLACE dough on lightly floured surface; knead gently for about 5 minutes. Shape into a ball. Place in large greased bowl; turn over. Cover with greased plastic wrap. Let rise in warm place for about 2 hours or until doubled in size. (THIS IS WHEN THE CANDIED CITRUS SHOULD BE MADE)
  4. PUNCH dough down. Form the wreath by rolling dough into a disk, and then use your hand to make a hole in the center. Place on large, parchment lined baking sheet (may need to use it upside down) and continue to shape the wreath. Lift up one area and insert the figurine, bean or coin that has been wrapped in wax paper by pushing it up through the bottom. Smooth out lumps or tears from surface of dough. Cover with greased plastic wrap. Allow to rise in warm place for another 45 minutes until almost doubled in size.
  5. PREHEAT oven to 350º F.
  6. BRUSH wreath with egg wash. Decorate it with candied citrus.
  7. BAKE for 25 to 30 minutes or until golden brown and sounds hollow when tapped. Cool on baking sheet for 10 minutes; remove to wire rack to cool completely. (AT THIS POINT PREPARE THE WHIPPED CREAM)
  8. WHEN completely cooled, use a bread knife and carefully slice through the wreath horizontally. Spread whipped cream evenly on bottom piece of wreath. Top gently with top half. Best served immediately after adding whipped cream.
  10. SLICE mandarin, lime and orange thinly (should have about 18 slices). Carefully remove any seeds.
  11. PREPARE a large bowl with ice and water.
  12. BRING a medium saucepan of water to boil. Add sliced citrus and boil for 90 seconds. Remove slices from saucepan and place in ice water for 3 minutes. Drain.
  13. PLACE sugar and water in a medium skillet. Bring to a simmer over medium heat until sugar is dissolved. Add citrus slices in a single layer and reduce heat to medium-low. Simmer, turning occasionally, for 1 hour or until skin is translucent. Remove slices and allow to cool on a wire rack.
  15. BEAT cream in a chilled bowl until stiff peaks form. Fold in sweetened condensed milk.
To encourage your dough to rise, heat your oven to warm and turn off. Then place your covered dough inside.
Any citrus can be candied. Experiment with oranges or grapefruit for a flavor variation.
Bread can be made one day ahead and tightly wrapped in plastic. Add whipped cream immediately before serving.


Breakfast, Comida Latina, Mains, Recipes

Freezer-Friendly Breakfast Burritos

October 3, 2016
Freezer Friendly Breakfast Burritos Recipe

A filling and delicious freezer friendly breakfast burrito from Katie Sullivan Morford’s new book, Rise and Shine. Stuffed with scrambled eggs and beans.

Oh how I wish I could dole out a nutritious breakfast every morning. Could it please be made with zero dishes to clean afterward and beautiful to boot?

I’m going to admit right here, right now that my children eat their fair share of Frosted Flakes—The Trader Jose’s brand though, which makes them much healthier. At least, that’s what I tell myself as I’m reading the outside of the box—not the part that tells you how much sugar is in them, but the part that says they’re a good source of vitamins B and C (!!!).

Freezer Friendly Breakfast Burrito Recipe

I may not make it to motherdom righteousness every morning but never fear because my dear friend Katie Morford wrote the most wonderful breakfast book and then sent me a copy, bless her heart. Rise and Shine is all about making family-friendly, healthy morning choices that are absolutely doable and have me reaching for that Frosted Flakes box less and less.

Rise and Shine Favorites

I have made the Weekday Huevos which uses the genius technique of lightly frying the tortillas with beans already piled on top, making them crispy on the bottom and perfectly warmed throughout, ready and waiting for that egg to appear. Then Kasey went and made the Baked Applesauce Molasses Donuts from the book which had me re-reading the Make-Ahead Muffins, Breads, and Bars chapter all over again.

What I Love About These Breakfast Burritos

But it was this recipe for a freezer friendly breakfast burrito that I have truly fell in love with. The freshness of the zucchini bits add some green-ness to the scrambled eggs without making them watery, as sometimes vegetables in eggs tend to do. Then there’s the whole sausage and beans thing which turns this into a husky burrito made for those mornings when you need something more substantial.

Freezer-Friendly Breakfast Burritos Recipe

The recipe calls for warming the cheese and tortilla in the microwave but I had my cast-iron comal already hot so I toasted the tortilla with the cheese right on that and it worked great (any cast iron skillet would do if you don’t have a microwave).

Katie’s advice on freezing the burritos is to allow the burritos to cool completely, wrap each one individually in plastic wrap, then store in a resealable plastic bag. Reheat by defrosting in the refrigerator overnight, remove the plastic wrap and heat in the microwave on high until warmed through, about 45 seconds. I will put my two cents in that even the filling reheats beautifully in the microwave the next day, a surprising victory in my book!

Freezer Friendly Breakfast Burritos Recipe

Freezer-Friendly Breakfast Burritos Recipe

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 Burritos

Recipe from Rise and Shine by Katie Sullivan Morford

If you can't find Spanish chorizo you can substitute diced ham, andouille sausage, Polish Kielbasa or cooked chicken jalapeño sausage (which is what I used).


  • 2 teaspoons extra-virgin olive oil
  • 3/4 cup diced zucchini (1/4-inch dice—about 1 small zucchini)
  • 4 eggs, lightly beaten
  • Heaping 1/2 cup diced cooked Spanish Chorizo (1/4-inched dice)
  • 1/2 cup cooked black beans, drained and rinsed
  • Four 8-inch flour tortillas
  • 3/4 cup coarsely grated Monterey Jack Cheese
  • 1 tablespoon plus 1 teaspoon Mexican salsa


  1. Set a large skillet over medium-high heat. Add the oil and swirl the pan to coat the bottom. Add the zucchini and sauté until just tender, 1 to 2 minutes. Lower the heat to medium-low and add the eggs. Use a rubber spatula to gently scramble the eggs with the zucchini until the eggs are nearly cooked. Remove the pan from heat, add the chorizo and black beans and stir gently, allowing the heat of the pan to warm them through.
  2. Lay the tortillas on a work surface and divide the cheese evenly among them. Distribute the cheese evenly over the top, to about 1 inch shy of the edge. Microwave the cheese-covered tortillas–1 or 2 at a time—on high for 30 to 40 seconds, until the cheese is melted and the tortillas are warm.
  3. Spoon a quarter of the egg mixture into the center of each tortilla. Roll up "burrito-style" and serve with salsa.

Breakfast, Recipes

10 Recipes To Try This Week

September 18, 2016
10 Recipes To Try This Week

Happy Sunday!

Welp, this is it. Summer is officially over this week. How are we feeling about this? I’m a little ambivalent. It has been a long time since we’ve lived in a place where that doesn’t really mean anything. I don’t have any idea what the following few months will feel like in our new zone 10 home.

Even though the temperature might not drastically change, I have noticed a shift at the Farmer’s Market. Our peach guy has more and more pears every week and our melon man had only yellow watermelon left last week.

We’ll say good-bye in the best way we know how; by cooking up all the tomatoes, chiles, and watermelon.  Have a wonderful week everybody!! xoxo, Kate

I am so curious. Hatch Chile Chocolate Chip Cookies from Homesick Texan

Dinner this week for sure. Ottolenghi’s Cod Cakes in Tomato Sauce from The View From Great Island

Love a good Old Fashioned. Honey Crisp Old Fashioned from How Sweet It Is

Fitting for breakfast or dinner. Tomato-Braised Eggs and Creamy Baked Polenta from Two Red Bowls

Looks so cozy for fall. Lentil and Mushroom Soup with Thyme Cream from Katie at the Kitchen Door

Sweet Molletes aka Mexican Cinnamon Toast from Mexico In My Kitchen

File this one away for later. So stinkin’ cute! Day of the Dead Sugar Skull Fruit Pizza from Growing Up Bilingual

Are collards the new kale? Tahini Noodle Bowls with Collards from Naturally Ella

Crispy and fantastic. Beer Battered Shrimp Tacos from Spoon Fork Bacon

Simple and beautiful. Yellow Watermelon Salad with Herby Cucumber Relish from With Food + Love

Photo Via

Breakfast, Comida Latina, Mains, Recipes

Mexican Breakfast Buddha Bowl

September 13, 2016
Mexican Breakfast Buddha Bowl Recipe

There are things I make for the blog and there are things I make in real life. The blog recipes are interesting and beautiful and maybe even we all learn something new from them and occasionally slimmed down versions are served at my table but I’m going to try harder to share recipes with you that I (in real life) make often and I hope will actually inspire you to go into your kitchen and make them yourself too.

Mexican Breakfast Buddha Bowl Recipe

I am with you on that Tuesday night when you don’t feel like cooking or really even eating anything other than maybe a glass of wine and some slices of cheese on crackers. But the rub (at least for some of us) is there are those darned other people you brought into this world that you took an oath on your life to feed.

Mexican Breakfast Buddha Bowl Recipe

This bowl resembles (although a bit prettier) something we have for breakfast (but mostly dinner) on the regular. Our dinners (and sometimes breakfasts) usually consist of a big pot of rice served in bowls with stuff on top. It works out well for everyone. The kids can have rice with a hard-boiled egg, some greens, and a slice of cheese and us grown-ups can enjoy a few bolder flavors like chiles, stinky cheese, bitter greens, etc. We all eat with minimal complaining and I feel satisfied that I’ve upheld my oath for one more day.

Mexican Breakfast Buddha Bowl Recipe

Now this is more of a breakfasty type of bowl and so I didn’t include steamed rice, but you certainly could, or cooked quinoa or whatever grain you like best. As a matter of fact, think of this a more of a guide than anything. If you don’t want to go to the trouble of frying your own tortilla strips, just crumble some store-bought chips instead. If you don’t want to season your own beans, you don’t have to do that either. You can buy refried beans and use those or if you are lucky enough to have a Mexican market nearby you can stop by and pick up already made beans there.

Other ¡Hola! Jalapeño recipes I make in real life:

Mexican Breakfast Buddha Bowl Recipe

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 4 Servings


    For the sweet potatoes:
  • 1 medium sweet potato, peeled and cut into long wedges
  • 1 teaspoon olive oil
  • 1 clove garlic, minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon Aleppo pepper or ground black pepper
  • For the beans:
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1 (15-ounce) can black beans
  • For the tortilla strips:
  • 3 tablespoons olive oil
  • 2 corn tortillas, cut into 1/4-inch thick strips
  • For the bowl:
  • 1 large poblano pepper
  • 4 large hard boiled eggs, peeled
  • 4 ounces Monterey Jack or Aged Jack cheese, sliced
  • 1 cup baby arugula
  • 1/2 cup cilantro leaves
  • 2 ripe avocados, halved and pitted
  • 1/3 cup crumbled cotija or feta cheese


  1. Heat oven to 425°F. Toss potato wedges with oil, garlic, salt, and Aleppo pepper. Spread in a single layer on a baking sheet and roast until a fork easily goes through, about 20-25 minutes. Cover with foil and keep warm.
  2. While potatoes are roasting, make the beans. Heat oil in a medium saucepan and add onion, season with salt. Cook, stirring occasionally, until tender, about 3 minutes. Add garlic and spices and stir in the oil to toast, about 1 minute. Add beans and their liquid and bring to a boil. Cook 10 minutes, stirring frequently to prevent sticking, until thickened. Blend until smooth with a stick blender, if you'd like, otherwise, cover and keep warm.
  3. To make the tortilla strips; heat the oil in a medium frying pan over medium-high heat. Once shimmering, add strips and fry, turning frequently until toasted and crisp, about 2-3 minutes. Drain on paper towels and sprinkle with salt.
  4. Char the poblano by setting it over a gas flame or placing under the broiler. Either way, turn frequently with tongs until it the skin is charred on all sides. This will take about 5-8 minutes. Remove to a bowl and cover with plastic wrap until cool enough to handle. Peel off the charred skin and thinly slice, discarding the stem and seeds.
  5. To make the bowls; divide beans, sweet potato, pepper strips, eggs, Jack cheese, and avocado halves between 4 bowls. Toss arugula with tortilla strips and a sprinkling of olive oil and salt and divide between the bowls. Sprinkle each bowl with cilantro leaves and cotija and serve.

Breakfast, Comida Latina, Mains, Recipes

Quinoa and Queso Breakfast Tacos with Chorizo Crumble

September 8, 2016
Quinoa and Queso Breakfast Tacos Recipe

The mornings are staying increasingly dark. I’ve been relying on the sun to wake me out of my foggy-headed stupor all summer but now it seems to need as long as I do crack open its eyelids every morning. With Louisa and Armando back in school we have no choice but to wake up in the darkness and breakfast seems like as good of a temptation as any to lure us out of bed—well, that and coffee—I would be in bed as we speak if it weren’t for coffee.

Quinoa and Cheese Breakfast Tacos Recipe

Our avocado surplus means most mornings call for avocado toast, some fruit, and water for Louisa, milk for Hiro, chai for Armando (if he’s lucky), and we already discussed what I drink. I made a double batch of my favorite pancake/waffle batter last weekend and cooked up some waffles this week which is a nice surprise on a hectic weekday morning. Extras got cut into strips and went in Louisa’s lunch sack with a little cup of peanut butter for dipping.

Quinoa and Cheese Breakfast Tacos Recipe

When we tire of avocado toast I frequently make egg tacos (I can serve slices of avocado with those too, keeping up with my quota). In their most simple form I cook a flour tortilla (are you guys familiar with Tortilla Land tortillas? They are raw tortillas you cook to order, flour or corn, and are fantastic! They are not paying me to say that P.S.) scramble some eggs and roll them up in the tortilla.

Quinoa and Queso Breakfast Tacos Recipe

In a bit fancier form (you have to think ahead to have cooked quinoa on hand or buy cooked quinoa) I fold quinoa and cheese into the eggs and serve the tacos with some crumbled chorizo on top. The added protein boost from the quinoa, cheese, and chorizo means bellies stay full all morning, plus the added calcium and vitamins are a plus—I struggle to get protein and calcium into my growing girl since she’s seems too cool for milk anymore.

Quinoa and Queso Breakfast Tacos Recipe

I shared this recipe over on the Cacique blog so you can hop over there and get all the details! Also, if you are looking for more family-friendly breakfast inspiration check out my friend Katie Morford’s new book Rise and Shine!

Breakfast, Drinks, Recipes, Snacks

Peanut Butter Chocolate Chip Superfood Smoothie

August 19, 2016
Peanut Butter chocolate chip Superfood Smoothie Recipe

This post is sponsored by Society Culinaria on behalf of Cacique. All opinions and the recipe are my own. Thank you for supporting the businesses that make this blog possible.

It is back to school time again and even though we should be soaking up those last bits of summer the one thing all us parents are thinking is,’ Ugh! Let the morning rush begin’.

Peanut Butter Chocolate Chip Superfood Smoothie Recipe

Getting your kids out of bed and off to school with full bellies and combed hair should be an Olympic sport. Move over Usain Bolt, you may be the fastest man on earth but can you “lovingly” coax your children into eating their breakfast, brushing their teeth, putting on presentable clothes, gathering all their homework, and be out the door on time, with shoes on without repeating “Let’s go, let’s go, let’s go!” seven million times?

I’d like to see you try.

My child may or may not show up to her first day of school with perfect braids or even on time but at least I’ve figured out the breakfast rush. With the help of Cacique’s Yogurt Smoothies I can make a filling breakfast she can take on the go with loads of protein, calcium, fiber, and antioxidants.

Peanut Butter Chocolate Chip Superfood Smoothie Recipe

Peanut Butter Chocolate Chip may seem more like the name of a milkshake but this smoothie is deceptively healthy. The yogurt smoothie all by itself has 8 grams of protein and 25% of daily calcium needs not to mention healthy probiotics and added fiber, plus sweetened with prunes keeps the sugar content low and the calories down.

Peanut Butter Chocolate Chip Superfood Smoothie Recipe

Then add the healthy fat from avocado, antioxidants from bittersweet chocolate and added protein from peanuts and you’ve got a powerhouse of a drink that is incredibly tasty and will keep little bellies full until lunchtime.

If putting stuff in a blender is too much for your mornings (I get it), there are lots of other Caicque yogurt smoothie flavors like strawberry-banana, piña colada, or guava that would be perfect to just grab and go or stick in a lunch box.

Peanut Butter Chocolate Chip Superfood Smoothie Recipe

Try these other recipes using Cacique Yogurt Smoothies:

Peanut Butter Chocolate Chip Superfood Smoothie Recipe

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 1 serving

Peanut butter, bittersweet chocolate, and creamy avocado all get blended with Cacique's yogurt smoothie for an easy on-the-go breakfast.



  1. Combine all ingredients in a blender, adding the peanut butter last. Pulse on high until well combined. Pour into a glass and enjoy!