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10 Recipes To Try This Week

October 30, 2016
Day of the Dead Party Ideas

Lots of Halloween and Day of the Dead party ideas like Mezcal-Apple Cider cocktails, Cheesy Stuffed Peppers, Rum-Spiked Tres Leches Cake, and more! 

Good Sunday Morning to you!!

Exciting things happening this week:

  • Of course, Halloween!! My kids are going to be whatever costume they can create from “The Halloween Box” and we will attempt to trick-or-treat in our new neighborhood—I hope our neighbors have candy (fingers crossed).
  • Don’t forget to enter the Cookie Baking Basket Giveaway. Lots of good stuff here that you will need for holiday baking season.
  • Dia de los Muertos is this week and if you are doing some last-minute planning today check out my Dia de los Muertos Fiesta ideas.

Now for this week’s recipe inspiration:

The cocktail to toast with for Day of the Dead.

Make a big batch of Aji Picante salsa today and eat it on everything this week. You don’t have to thank me, really.

I can personally attest this is the BEST vegan pozole I’ve ever had.

In case you need to spice up your morning oatmeal game. Mexican Apple Cinnamon Oatmeal

A sweet way to incorporate marigolds into your week.

Vegan Tres Leches Cake with Rum Spiked Coconut Whipped Cream pulls at my lactose-intolerant husband’s heart-strings.

What you really want to eat after a long day at work.

Anything on top of a crunchy tortilla works for me

Pumpkin Chicken Chili  has pre (and/or post) trick-or-treating written all over it.

If I don’t make enchiladas for Day of the Dead then I’m definitely going with Cheesy Beef-Stuffed Poblano Peppers.


Comida Latina, Mains, Recipes, Soups and Stews

Spicy Slow Cooker Black Bean Soup with Cotija Cornbread Croutons

October 25, 2016
Spicy Black Bean Soup Recipe

A spicy slow cooker black bean soup, rich with thick Crema Salvadoreña and topped with Cotija cornbread croutons. Perfect for weeknight meals.

Today I come to you quickly from home, half-packed for our trip up north to Calistoga. I had planned on sharing another pan de muerto recipe with you today because I’m obsessed and I have more ideas for pan de muerto than you actually probably need or want, but yesterday’s test failed to rise—like at all—and I’m too flummoxed to figure it out so I’m just going to tuck that one away for next year. Instead I will steer you in the direction of this spicy, creamy slow cooker black bean soup.

Spicy Black Bean Soup Recipe

Keys To Making Slow Cooker Black Bean Soup

This is a recipe I developed for Cacique cheese and is as easy as tossing everything in the slow cooker and letting it bubble away for a few hours while you work or do a few loads of laundry or zone out on the couch. This soup can be as spicy as you’d like. It calls for three jalapeños which you can either lessen or leave the seeds in to make it spicier. I left the seeds in and that soup had some heat!

Spicy Slow Cooker Black Bean Soup Recipe

The Secret Ingredient

After a few hours it is time to add some magic: the luxurious tang of Crema Salvadoreña—the whole thing, stir it in and puree it with a stick blender right in the slow cooker pot. This thick, slightly sour cream is what you will find dolloped on your pupusa but also gives a rich depth to soups. If you can’t find it regular ‘ol sour cream will do, but is more tangy in flavor.

Spicy Slow Cooker Black Bean Soup Recipe

Don’t Forget the Croutons

Completely optional (but highly recommended) is to top this soup with cheesy Cotija cornbread croutons. The recipe for the cornbread makes way more than you will need for the soup but really, do you ever have too much cornbread?

Spicy Slow Cooker Black Bean Soup Recipe

To get the recipe head on over to the Cacique blog! For more weeknight soup ideas click here!

Comida Latina, Mains, Recipes

Creamy Chicken Enchiladas with Jamaica Mole

October 14, 2016
Creamy Chicken Enchiladas with Jamaica Mole Recipe

Creamy chicken enchiladas covered with a dried hibiscus or jamaica mole sauce. A celebratory recipe for Dia de los Muertos.

The main dish for our Dia de los Muertos celebration had to be a real stunner, so I thought long and hard about what I would bring to Meg’s house for the party. I’d been mulling around a flor de jamaica or hibiscus mole for a long time and it wasn’t until I actually set out to make it that it all came together.

Creamy Chicken Enchiladas with Jamaica Mole Recipe

How To Make Jamaica (or Hibiscus) Mole Sauce

Real-deal enchiladas are a bit of a beast in and of themselves so I wanted to make as paired down of a mole as possible, technically speaking. Most moles require several stages of toasting, frying, soaking, and blending to bring out the utmost flavor from all the ingredients. You’ll still find that here but in maybe a more familiar form. I didn’t want to toast the chiles (as you would normally do for a mole) so I simply soaked them in hot water, along with the prunes which give the mole an underlying spicy sweetness and body without overpowering the floral jamica and pear flavors.

Creamy Chicken Enchiladas with Jamaica Mole Recipe

The aromatics too are held back from the high, dry heat of the comal and instead fried in a little oil until soft and caramelized. Instead of the warm spices of clove and cinnamon I opted for fresh ginger and in place of any tomato or tomatillo I used ripe, juicy pears.

Creamy Chicken Enchiladas with Jamaica Mole Recipe

The king of this mole is really the Jamaica. These burgundy red flowers have such a unique, special flavor and are so emblematic of Mexico. They have a high, brightness that seems right at home in this meal.

Creamy Chicken Enchiladas with Jamaica Mole Recipe

For more Day of the Dead inspiration with DIY floral altar ideas from Beard and Bonnet, the entire menu—including the ultimate Mexican Chocolate Pie from Salt and Wind— drink ideas, and more check out this post!

All Photos Courtesy of Beard and Bonnet

Creamy Chicken Enchiladas with Jamaica Mole Recipe

Prep Time: 45 minutes

Cook Time: 2 hours

Total Time: 2 hours, 45 minutes

Yield: 6

Chicken and crema enchiladas covered with a dried hibiscus or jamaica mole sauce. A celebratory recipe for Dia de los Muertos.


    For the Chicken:
  • 1 (4-5 pound) whole chicken, neck and giblets removed and rinsed
  • 2 medium yellow onions, sliced
  • 1/3 cup dried Jamaica flowers, rinsed
  • 3 cloves garlic, sliced
  • 1-inch piece fresh ginger, peeled and sliced
  • 2 tablespoons kosher salt
  • 2 bay leaves
  • 1 cup Mexican crema or sour cream
  • For the Mole Sauce:
  • 1 ounce dried Morita chiles (about 8 chiles) stemmed and seeded
  • 1 ounce dried cascabelle chiles, (about 6 chiles) stemmed and seeded
  • 2 ounces dried pitted prunes (about 4 prunes)
  • 3 tablespoons vegetable oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, diced
  • 1-inch piece ginger, chopped
  • 1 cup dried Jamaica flowers (hibiscus) rinsed
  • ½ cup toasted pecans
  • 1 pound ripe pears (about 3 medium), peeled and diced
  • For the Enchiladas:
  • 1/2 cup vegetable oil
  • 12-14 corn tortillas
  • thinly sliced red onion
  • queso fresco


  1. The first thing you’ll want to do is poach the chicken for the enchiladas. Place chicken in a large stock pot. Add onions, Jamaica flowers, garlic, ginger, salt, and bay leaves. Fill with water until it covers chicken by 2 inches.
  2. Place pot over medium-high heat and bring to a boil. Reduce heat to a low simmer and let cook until chicken is falling off the bone, at least 1 hour.
  3. Remove chicken from broth and let sit until cool enough to handle. Once chicken is cool, remove all skin and bones and shred the meat. This can be done up to 3 days in advance.
  4. Strain broth into a heatproof container. Remove bay leaves from the strainer and combine the rest of the ingredients in the strainer with the shredded chicken. Reserve broth for the mole sauce if making right away or store in sealable container in the refrigerator for up to 5 days. Broth can also be frozen for up to 6 months.
  5. To make the mole sauce; bring a large saucepan of water to a boil. Place chiles and prunes in a medium heatproof bowl and pour boiling water over them. Leave to soak until very soft, about 20-30 minutes. Drain.
  6. Heat oil in a large frying pan over medium-high heat. Once shimmering, add onions and season with salt. Fry until starting to brown, about 8 minutes. Add garlic and ginger and cook a couple minutes more. Add Jamaica flowers and pears, season again with salt. Continue cooking, stirring occasionally, until vegetables are caramelized and soft.
  7. In three batches in a blender, add a third of the chiles and prunes, a third of the sautéed vegetables, a third of the toasted pecans, and about 1 cup of chicken broth. Blend on high until very smooth. Transfer to a bowl and repeat until all ingredients are blended. You will have extra broth which you
  8. Taste mole sauce and add more salt if needed. Set aside if making enchiladas right away or cover tightly and refrigerate for up to a week. Mole can also be frozen for up to 3 months.
  9. To make the enchiladas: Heat oven to 400°F. Stir cream into shredded chicken mixture and set aside. Have a large plate and a 9 x 13-inch baking dish or large baking sheet ready.
  10. Heat 3 tablespoons oil in a large frying pan over medium-high heat. Once shimmering, carefully add mole sauce (it will spatter!!) and stir, frying the sauce in the oil until toasted and the color has darkened, about 5 minutes. Reduce heat and keep sauce at a simmer.
  11. Heat remaining oil in a separate large frying pan over medium heat. The oil needs to be shimmering and roughly about 325°F. If you have a thermometer, great, use it! If not stick one edge of a tortilla in the oil, bubbles should surround the tortilla within a few seconds; if not, wait a bit longer for the oil to heat up.
  12. Once oil is hot enough, carefully slide one tortilla in the oil and fry on one side until toasted around the edges, about 1-2 minutes. Flip and cook the other side 1-2 minutes more.
  13. Using tongs, slide the fried tortilla into the simmering mole sauce. Flip tortilla around until coated with sauce. Transfer to the baking sheet. Fill with about ¼ cup of the chicken filling, roll up and place enchilada, seam-side down in the baking dish. Repeat with remaining tortillas.
  14. Spoon remaining mole sauce over enchiladas and bake until bubbly and crispy on the edges, about 15 minutes.
  15. Sprinkle with onions and cheese and serve.

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.

Comida Latina, Dairy Free, Mains, Popular, Recipes, Soups and Stews

Spicy Lime Jalapeño Chicken Soup + A Giveaway

September 28, 2016
Spicy Jalapeno Lime Chicken Soup Recipe

We have a winner!! Congratulations to Shareen! Thank you to everyone who left comments and entered. Stay tuned I have lots more giveaways coming this holiday season!

Soup season is back, and the whole world’s rejoicing!

After three months of crunching on salads I’m yearning for the tenderly cooked vegetables and poached chicken in the perfect bowl of soup.

Spicy Jalapeno Lime Chicken Soup Recipe

The real treat of this spicy lime jalapeño chicken soup is its ability to be a satisfying meal but still leave you feeling light on your toes. It has chicken and white cannellini beans for heft but the broth is infused with spice and lime juice; flavors that will hit the spot. And just in case it is still hot where you are (like here, where we are) this soup is still for you. It’s spicy edge will make you sweat in the best possible way.

Spicy Jalapeno Lime Chicken Soup Recipe

The Giveaway

I’m so thrilled about the return of soup season I’ve got a very special giveaway to share with you so we can celebrate together! Le Creuset has just launched a new collection of Cerise Dutch Ovens with Gold Knobs—and they’re letting me give one to ONE LUCKY WINNER! Not only that, but Simply Organics is also going to throw in 3-4 jars of spices for you to craft this recipe in your very own kitchen!

Spicy Jalapeno Lime Chicken Soup Recipe

How To Enter

All you need to do is leave me a comment below telling me what kind of soup or stew recipes you’d like me to post this season and I will select a winner at random next Tuesday, October 4. You can earn more chances to win by following me on Facebook, Twitter, and/or Instagram and leave me a message telling me you have followed. (Sorry–Only open to US residents.) Good Luck!

Spicy Jalapeno Lime Chicken Soup Recipe

Spicy Lime Jalapeño Chicken Soup Recipe

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 4-6 servings

A spicy jalapeño and shredded chicken soup bright with lime juice and spices like ground cumin, coriander, and smoked paprika. Chopped kale and cannellini beans make it filling without being too heavy.


  • 1 pound 4 ounces boneless, skinless chicken breasts
  • 3-4 limes, divided
  • 3 tablespoons olive oil
  • 2 teaspoons salt, plus more for seasoning
  • 1/2 teaspoon ground black pepper, divided
  • 1 large yellow onion, diced
  • 4 cloves garlic, chopped
  • 3 jalapeños, diced (seeds removed if you'd like it less spicy)
  • 1 teaspoon Simply Organic ground coriander
  • 1/2 teaspoon Simply Organic ground cumin
  • 1/2 teaspoon Simply Organic smoked paprika
  • 6 cups chicken broth
  • 1 (15-ounce) can cannellini beans
  • 3 cups chopped kale


  1. Rub chicken breasts on all sides with the zest of 1 lime, 1 teaspoon olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper.
  2. Heat remaining oil in a large 4 1/2 quart pot over medium-high heat. Add chicken breasts and cook until browned on both sides, about 8 minutes (they won't be cooked through). Add onions, garlic, and jalapeños, and cook until starting to brown, about 2 minutes.
  3. Add spices and remaining salt and cook, stirring until the spices are toasted and fragrant, about 1 minute more.
  4. Add broth and bring to a boil. Reduce the heat to low, cover and simmer until chicken is cooked through, about 1 hour. Using tongs, remove chicken breasts to a plate. Using two forks, shred chicken into strips. Return to the pot.
  5. Add beans, kale, and the juice of 3 limes and cook a few minutes to wilt the kale and warm the beans. Taste and add more lime juice or salt if needed.

Comida Latina, Mains, Recipes

Walking Taco Quesadilla

September 20, 2016
Walking Taco Quesadilla Recipe

¡Hola! This post is sponsored by Society Culinaria and Flatout Flatbread. The recipe and opinions however are all mine. Thanks so much for supporting the business that makes this blog possible!

If you don’t have an elementary-aged child who eats school lunch or have never been to a street fair you may be unfamiliar with the walking taco.

Walking Taco Quesadilla Recipe

Let’s review: Traditionally a walking taco is a bag of corn chips (Purists use Fritos, Millennials use Have’a chips, everyone else uses Doritos). Anyhoo, bag of chips, slit open on the vertical side, and topped with seasoned ground beef (or sometimes chili), iceberg lettuce, chopped tomatoes (or salsa), shredded orange cheese, and sour cream….all in the bag. They hand you the bag with a fork in it so you can shovel all this crunchy, creamy, savory goodness into your mouth as you walk around—hence the name.

Walking Tacos Quesadilla Recipe

I can’t give you a traditional recipe for walking tacos because my husband thinks they are disgusting and maybe a teensy bit racist (thank goodness he doesn’t read this blog!) But, shhhh, here’s a secret, I think they are delicious so I took all the good bits and traded the whole bag business in for Original Flatout Flatbread!

Walking Taco Quesadilla Recipe

Every flatbread variety is low in fat, a good source of fiber and of course perfect for wraps, pinwheels and super easy pizzas. And because we’re not eight-years-old anymore we should indulge a bit healthier than we used to. That’s why we are going with the low-carb, high-protein flatbreads as well as ground turkey for this recipe instead of the traditional ground beef. If you don’t know where to find Flatout Flatbreads click here, but I’d bet you a million bucks your local grocery store has them.

Walking Taco Quesadilla Recipe

Here’s where we’re going with this: A seasoned ground turkey and cheese quesadilla—but wait— with crunchy, salty, corn chips INSIDE. On top you’ve basically got a salad made from all the traditional Walking Taco elements; the tomato, the avocado, the iceberg lettuce shaved super thin. A big ‘ol pile of sour cream (or Greek yogurt if you’d rather). It is a single quesadilla recipe made for one hungry man (or woman) but there’d probably be enough to share. Or double it up and make two!

Walking Taco Quesadilla Recipe

We love our Flatout Flatbread around here! Take a look at what else we’ve made with them:


Walking Taco Quesadilla Recipe

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 1 serving

Gussying up everyone's favorite fair food and stuffing it all inside a delicious chewy-on-the-inside and crunchy-on-the-outside flatbread.


    For the Meat:
  • 2 teaspoons oil
  • 4 ounces ground turkey
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground chili powder
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground white pepper
  • For the Quesadilla:
  • Baking spray
  • 2 Flatout Flatbread Original Wraps
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup corn chips (I used Fritos)
  • To Garnish:
  • Shredded iceberg lettuce
  • halved cherry tomatoes
  • chopped avocado
  • chopped cilantro
  • sliced scallions
  • sour cream
  • sliced jalapeños


    To make the meat:
  1. Heat oil in a medium frying pan over medium-high heat. Add ground turkey and seasonings and stir until browned and cooked through, about 5 minutes.
  2. To make the quesadilla:
  3. Heat a large, non-stick frying pan over medium heat.
  4. Spray one side of one piece of flatbread. Lay the flatbread, sprayed-side-down in the frying pan. Top with half the cheese, all the meat, and all the chips. Sprinkle the remaining cheese on top and place the other flatbread to cover. Spray the outside of the top piece of flatbread with baking spray.
  5. Cook quesadilla until bottom is browned and cheese is beginning to melt. Carefully flip using a large spatula and brown the other piece of flatbread, about 2-3 minutes more.
  6. Transfer to a cutting board, Cut into pieces and place on a serving plate. Top with all the garnishes you'd like and dig in!

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.

Mains, Popular, Recipes

10 Recipes To Try This Week

September 11, 2016
10 Recipes To Try This Week

Hey There! How was your week?

I know everyone is all Stranger Things right now but Armando and I are finally caught up on Power. Are you guys watching that show? It’s like Empire with a lot more sex and violence and foul language and I hate to say it—better music.

I tried to read a book this week. I started The Yiddish Policeman’s Union by Michael Chabon last Sunday, so far I’ve read one chapter and the rest of the time just stared at it on my nightstand for a minute or two before I pass out at night. Admittedly hasn’t been going that well. What are you reading? Maybe someday, I’ll get around to picking it up.

I had to go to three different stores this week looking for canned pumpkin so you know fall is right around the corner. I’ve got a mix of the end of summer (eggplant) with the beginning of fall (apples) for this week’s recipes.

Have a great one!

  1. Mezcal in my Mimosa? Why didn’t I think of that! Grapefruit Mezcal Mimosarita from Probably This
  2. I don’t normally crave chia pudding but this one looks pretty damn good. Chia Breakfast Parfait with Apple Crunch from Green Kitchen Stories
  3. I would eat eggplant from now until eternity if given half the chance. Polenta-Crusted Eggplant Fries with Harissa Aioli from A Sweet Spoonful
  4. Cheese, cheese, and more cheese. Mexican Zucchini Lasagna from Food Faith Fitness
  5. Love the flavors here with a little rice pilaf and a glass of wine, yes. Lamb Meatballs in Tomato Sauce with Mint and Orange from Brooklyn Supper
  6. Exotic and easy. Chocolate Chip Fig Cake with Saffron from Always Order Dessert
  7. Who needs chicken wings? Cauli-Ranch Buffalo Dip from Beard and Bonnet
  8. Its like mole met barbecue sauce. Honey Pecan BBQ Sauce Chicken Sliders from Good Life Eats
  9. Because this is how nachos should be made. Sheet Pan Nachos from Damn Delicious
  10. Let’s not forget lunch. Cheesy Avocado Bagel Tuna Melts from Half Baked Harvest

Image Via

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!

Comida Latina, Dairy Free, Mains, Recipes, Soups and Stews

Mexican Gazpacho with Avocado and Grilled Sumac Shrimp

August 25, 2016
Mexican Gazpacho with Avocado and Grilled Sumac Shrimp Recipe

I suspect for most of you that summer’s over. Meaning only that our kids are back in school and spending all day at the beach is a luxury now restricted to the weekend. But for gardeners and backyard farmers and Farmer’s market frequenters we are in the thick of it. I count myself as one of the felicitous few who live in the Garden of Eden and even I have noticed more than the normal plethoric bounty at my local Farmer’s market.

Mexican Gazpacho with Avocado and Grilled Sumac Shrimp Recipe

Now, my friends, is the time to make gazpacho. Gazpacho made with so so ingredients is a fine cold liquid that can quench your thirst and stave off hunger on a hot summer’s day, much in the same way sucking on an ice cube might. But gazpacho made with heirloom tomatoes bursting at the seems with heavenly juice is an elixir that will not only fill your belly but satisfy your soul.

Mexican Gazpacho with Avocado and Grilled Sumac Shrimp Recipe

I understand I’ve taken liberties with classic Spanish gazpacho here. I know there are no poblano chiles, cilantro, or lime juice in classic gazpacho and that it is normally reinforced with crumbled stale bread and served with crisp croutons. I think that gazpacho is wonderful, this is not that gazpacho.

Mexican Gazpacho with Avocado and Grilled Sumac Shrimp Recipe

This gazpacho is thick and velvety from blending with copious amount of extra virgin olive oil and has a the tiniest hint of spice from the chile (add a jalapeño in there too if you want more). This gazpacho also has grilled sumac shrimp on top which turns it into something a bit more substantial. Use tiny shrimp and leave them whole as a garnish or chop up larger ones so it is a bit easier to eat. The sumac on the shrimp is tart the way a Lemonhead is tart, adding a stark but welcoming contrast to the rich soup.

Mexican Gazpacho with Avocado and Grilled Sumac Shrimp Recipe

Another gazpacho recipe that would piss off a Spaniard:

Mexican Gazpacho with Avocado and Grilled Sumac Shrimp Recipe

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 4-6 servings

Luscious chilled tomato gazpacho with poblano peppers, lime, and cilantro. Topped with ripe avocado and grilled sumac-dusted shrimp. Gluten and dairy free!

Gazpacho can be made up to 3 days in advance. Keep covered in the refrigerator until ready to serve.


    For the Gazpacho:
  • 1 1/2 pounds ripe tomatoes, cored and halved
  • 1 poblano pepper, cored, seeded, and chopped
  • 1 Persian cucumber or 1/2 cup diced cucumber
  • 1 clove garlic, smashed
  • 1/2 green bell pepper, seeded and chopped
  • 1/2 cup cilantro leaves
  • 1/4 cup diced red onion
  • Juice of 1/2 a lime
  • 1/4 cup of the best extra virgin olive oil you can buy
  • 1 teaspoon kosher salt
  • Sliced avocado, for serving
  • For the Shrimp:
  • 8 ounces peeled and deveined small shrimp
  • 2 cloves garlic
  • 1 tablespoon olive oil, plus more for brushing
  • 1/2 teaspoon sumac
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon kosher salt


    For the Gazpacho:
  1. Combine all gazpacho ingredients, except the avocado in a blender (do this in batches depending on the size of your blender). And blend on high until very smooth. Taste and add more salt or lime juice if needed. Chill in the refrigerator for at least 30 minutes.
  2. For the Shrimp:
  3. Combine all the shrimp ingredients in a medium bowl.
  4. Light the grill to medium heat or place a grill pan over medium heat. Once hot, brush grates with a little oil.
  5. Place shrimp on grill and grill until pink and firm, about 2 minutes per side.
  6. To serve: Ladle soup into chilled bowls and garnish with avocado slices and a few grilled shrimp.