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

Chicken Milanesa Sandwiches with Basil-Lime Mayo

February 1, 2017
Chicken Milanesa Sandwich with Lime-Basil Mayo Recipe

One of my husband’s favorite things in the whole entire world (besides me of course, right?) is milanesa. Pork, beef, chicken milanesa, he loves it all. And most of all when we hit up a good torta or Mexican sandwich spot, a milanesa torta is always on order.

Chicken Milanesa Sandwich with Basil-Lime Mayo Recipe

Now a classic torta de milanesa this is not, but that’s okay, that’s not what I really do anyway—you know me. You won’t find the bun slathered with creamy beans and we are using a thin piece of chicken breast, not steak but I guarantee this sandwich is no less terrific and the sentiment of soft bun, creamy spread, crispy, pan-fried meat is all still there.

Chicken Milanesa Sandwich with Basil-Lime Mayo Recipe

Make a Pickle

Instead of a sharp slice of red onion I’ve added crunch in the form of sweet and sour fennel and carrot pickles. This recipe is based on my favorite way to make pickles which is as easy as boiling a few ingredients that I know you already have in your cupboard, pouring it over some vegetables (this recipe can be used to pickle anything from radishes to avocados—yes, really), and sticking the whole shebang in the fridge. Let them sit at least overnight in the refrigerator if you can to help the veggies really soak up the flavors.

Chicken Milanesa Sandwich with Basil-Lime Mayo Recipe

These pickles are so delicious I found myself making a pile of them on my plate so I could eat a salad-like forkful with every bite of chicken milanese sandwich. I am a sucker for crunch so that might have something to do with it, but still, very good. So try it!!

A Couple of Tips

As for breading the chicken (and in my opinion anything that is going to be fried) I am a Panko girl til I die. Armando makes fun of me for buying Panko by the case at Costco but it is the far superior in the crispy-crunch department and we’ve already discussed how happy that makes me.

Chicken Milanesa Sandwich with Basil-Lime Mayo Recipe

Sometimes you can find thin chicken breast filets ready to go but if not follow the instructions in the recipe to get them thin and ready for breading. You might only need two chicken breast to make four servings if they are super huge. Cutting them in half horizontally will make it easier to pound out thin, then cut them into 4 pieces trying to make the pieces the same size as your bread rolls so you don’t end up with a dry hunk of chicken-less bread at the end.
Chicken Milanesa Sandwich with Basil-Lime Mayo Recipe

Chicken Milanese Sandwiches with Basil-Lime Mayo
Prep time
Cook time
Total time
Crispy Panko-breaded chicken milanesa tucked inside a fluffy roll with pickled fennel and carrots and swathed in a creamy basil and lime mayonnaise.
Serves: 4
For the Fennel-Carrot Pickles
  • 1 large head fennel (about 1 pound), bruised outer pieces removed
  • 3 small carrots (about ½ pound), peeled and trimmed
  • 1 jalapeno, stemmed
  • 1½ teaspoons cumin seeds
  • 1 cup white distilled vinegar
  • 1 cup granulated sugar
  • 1 cup water
  • 2 tablespoons kosher salt
For the Basil-Lime Mayo
  • 2 cups basil leaves
  • ½ cup mayonnaise
  • juice of ½ a lime
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
For the Chicken:
  • 14 ounces boneless, skinless chicken breasts
  • 1 cup Panko breadcrumbs
  • 1 lime, zested
  • 1 large egg
  • ½ cup all-purpose flour
  • ½ cup vegetable oil, for frying
For the Sandwich:
  • 4 bolillo or hoagie buns
  • baby spinach
To Make the Fennel-Carrot Pickles:
  1. Slice all the vegetables paper-thin using a mandolin if you have one, or sharp knife. Place in a large bowl.
  2. Place cumin seeds in a small saucepan and toast over medium heat, shaking pan occasionally until they are fragrant, about 2 minutes. Add vinegar, sugar, water, and salt and bring to a boil, stirring to dissolve the sugar.
  3. Pour over vegetables and let cool at room temperature for 1 hour. Transfer to a container with a tight-sealing lid and refrigerate overnight. Pickles will keep refrigerated for 2 months.
For the Basil-Lime Mayo:
  1. Combine basil leaves, mayonnaise, lime juice, salt, and pepper in the bowl of a food processor and blend until smooth.
For the Chicken:
  1. Heat oven to 300°F.
  2. Cut chicken breasts in half horizontally. Place one half on a cutting board and cover with plastic wrap. Pound chicken until it is ½-inch thick using a meat mallet or anything else heavy (rolling pin or wine bottle would also work). Repeat with remaining chicken.
  3. Cut the pounded chicken into 4 equal pieces if you do not have 4 already.
  4. Season chicken with salt and pepper.
  5. Place Panko in a shallow dish. Season with salt and pepper and add lime zest. Mix seasoning into Panko.
  6. Crack egg into a separate shallow dish. Add 1 tablespoon of water, season with salt and pepper and whisk until smooth.
  7. Place flour in a third shallow dish. Season with salt and pepper and mix to combine. Place one or two chicken pieces in the flour mixture and coat on all sides.
  8. Transfer floured chicken to the egg wash and turn to coat. Now place in the Panko mixture and press to coat with Panko on all sides. Repeat with remaining chicken pieces.
  9. Line a baking sheet with paper towels.
  10. Heat ¼ cup vegetable oil in a large frying pan over medium-high heat. Once shimmering, test with a pinch of Panko. If the oil is hot enough the Panko should sizzle immediately.
  11. Slide 1 or 2 Panko-coated chicken breast into the hot oil (don't crowd) and let cook, undisturbed until deep golden brown and crisp, about 3 minutes. Flip and cook the other side for 3 minutes more.
  12. Transfer chicken to the baking sheet and place in the oven to keep warm while you cook the rest of the chicken. You can place the rolls in the oven too if you want them toasted a little bit.
  13. If most of the oil has been used in the pan add a couple more tablespoons of oil to cook the rest of the chicken pieces.
To Make the Sandwiches:
  1. Slice each roll in half and spread some basil-lime mayo on the top and bottom of the rolls. Put a bit of baby spinach on the bottom half then top with a piece of chicken. Pile some pickles on top and cover with the top bun.

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!

All ceramics by W/R/F Lab

Comida Latina, Mains, Recipes, Sandwiches

Feta Stuffed Burger with Grilled Mexican Street Corn

August 11, 2016
Feta Stuffed Burger with Grilled Mexican Street Corn Recipe

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

It is not often that I cook for one. If I find myself eating alone (a very rare occasion) I usually heat up some leftovers, make avocado toast, fry an egg, you know the deal. I really should celebrate the peace and quiet by making something special, something indulgent, and most definitely something involving cheese (an ingredient banned at most meals in our house).

Feta Stuffed Burger with Grilled Mexican Street Corn Recipe

Since its summer a single lady’s cheese-stuffed burger is where its at, and since we are going to the trouble of lighting up the grill for one single burger why not throw a cob of fresh sweet corn on there as well?!

Making a stuffed burger is not as difficult as you might think. C’mon, I’ll show you how.

Feta Stuffed Burger with Grilled Mexican Street Corn Recipe

Here’s what you’ll need:

  • Ground beef. I like to go with an 80/20 mix of beef to fat and not the extra lean which is usually labeled 95%. More fat equals more flavor.
  • Fresh veggies like sweet corn, a jalapeño, scallions, a lime, and cilantro.
  • Crumbled feta or any other salty cheese you like. Cotija or aged sharp Cheddar would also work.
  • Mayo—essential for classic Mexican street corn salad (also know as Esquites). Also salt and ground cayenne chile powder.
  • A bread component. I like to go with Flatout 5 Grain Flax Folded Flatbread. Every flatbread variety is low in fat, a good source of fiber and of course perfect for folding over burgers.

Feta Stuffed Burger with Grilled Mexican Street Corn Recipe

Making two patties out of the ground beef and sandwiching the cheese in the middle is the easiest way to make a stuffed burger.

Feta Stuffed Burger with Grilled Mexican Street Corn Recipe

Pinch the edges together to seal then give the whole thing a rub of oil and a good seasoning of kosher salt and freshly ground black pepper.

Feta Stuffed Burger with Grilled Mexican Street Corn Recipe

Grill it to your liking (about 8 minutes a side for medium) and grill the corn at the same time. Mix the corn with all the salad ingredients and pile it on top.

Feta Stuffed Burger with Grilled Mexican Street Corn Recipe

I love using the flatbread because its not too much bread. Sometimes a big ‘ol bun gets in the way of the good stuff inside. I can find Flatout breads at my local grocery store and I’m sure you have them in yours but if you’ve never seen them click here to find out where to buy them near you.

Every Flatout is a blank canvas; it’s a perfect partner to help people of all ages make healthier choices and super versatile too! Check out these other recipes using Flatout Flatbread:

Feta Stuffed Burger with Grilled Mexican Street Corn Recipe

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Yield: 1 serving

Grilled feta-stuffed hamburger topped with Esquites (Mexican-style sweet corn tossed with creamy mayo, jalapeños, lime, scallions, and cayenne).

You will have more Mexican Street Corn than is going to fit on the burger but it will keep covered in the refrigerator for up to 3 days.

This recipe makes enough for a single lady's burger but you can easily increase the ingredients to feed a crowd.


    For the Burger:
  • 6 ounces ground beef
  • 2 tablespoons crumbled feta
  • 1 teaspoon oil, divided
  • 1 Flatout 5 Grain Flax Folded Flatbread
  • 1/3 cup fresh baby arugula
  • For the Street Corn:
  • 1 ear fresh sweet corn, shucked
  • 1 scallion, chopped
  • 1 jalapeno, stemmed, seeded, and chopped
  • 2 tablespoon mayonnaise
  • 2 tablespoons chopped cilantro
  • 1 teaspoon fresh lime juice
  • 1/4 teaspoon lime zest
  • 1/4 teaspoon ground cayenne


  1. Heat grill or grill pan to medium heat.
  2. Separate ground beef into one 4 ounce ball and a second smaller 2 ounce ball. Flatten the large ball into a 1/2-inch thick patty. Place feta cheese in the middle. Flatten smaller ball into a 1/4-inch thick patty and set it on top of the feta cheese. Pinch the two patties together to seal. Coat burger with 1/2 of the oil and season generously with salt and pepper.
  3. Use the remaining oil to coat the ear of corn and season with salt and pepper.
  4. Place corn and burger on the grill and cover with the vents open (if using a grill pan, don't worry about covering it.
  5. Grill corn, turning frequently until lightly toasted on all sides, about 8-10 minutes, depending on the heat of your grill. Remove and set aside until cool enough to handle.
  6. Grill burger, undisturbed until grill marks form on one side, about 8 minutes depending on the heat of your grill. Flip and continue cooking until done to your likeness, about 8-10 more minutes for medium. Remove and cover with foil to keep warm.
  7. Cut kernels of corn off the cob with a sharp knife by standing the cob on one end and sliding the knife down each side. Place corn in a bowl and combine with scallion, jalapeño, mayonnaise, cilantro, lime juice, lime zest, and cayenne. Season with salt and pepper.
  8. Toast flatbread on the grill or in a dry cast iron skillet.
  9. Place burger on the flatbread, top with corn salad and arugula and dig in!

Comida Latina, Dairy Free, Mains, Recipes, Sandwiches

Bacon Wrapped Hot Dogs with Avocado Pickles

July 16, 2016
Bacon Wrapped Hot Dogs Recipe

The avocado tree. Not everyone gets to call a place littered with a backyard of avocados home—avocados that used to cost two dollars each in the place we used to call home—and for that I feel certainly blessed.

Bacon Wrapped Hot Dogs Recipe

On our first afternoon, Hiro and Louisa ran to the backyard, discovered the juniper orbs all over the ground and immediately invented a new game later titled, Avocado Smash, in which the helpless fruits were lobbed against the trunk of the tree leaving smears of luscious green on the bark and busted avocados on the ground. Louisa (being the more advanced thinker) remembered what avocados are truly meant for and ran inside to find a spoon to scoop up the buttery insides. It goes without saying that that game is no longer allowed.

Now Hiro will walk outside in the morning and discover an avocado or two that has dropped during the night, pick them up and run back inside declaring, “I’ve got good news, Mama!” proudly holding out his findings.

Bacon Wrapped Hot Dogs Recipe

I have been anxious to try avocado pickles for a while; discovering them on a menu a few months ago and being totally intrigued. To make the pickles use unripe avocados that are still fairly hard. The rich flesh is a perfect counterpoint to the vinegary brine and go great with hot dogs (obvs) but also steamed rice sprinkled with Dukkah and chili flakes. You can eat them right away but a day or two in the fridge is optimal to give the avocados time to soak up the flavors of the pickling liquid. This recipe makes a small batch (just one large avocado) which I think is plenty since you will want to eat them within a couple weeks.

Bacon Wrapped Hot Dogs Recipe

As for the dogs, I used the method from the latest issue of Bon Appetit which I will say worked (more or less). I needed significantly more bacon than what they called for but I think that has to do with the size of the hot dog and length of the bacon strip. I suggest cooking at least two strips of bacon for every hot dog you plan to wrap and if you have leftover bacon, well that’s not the world’s worst problem now is it?

Bacon Wrapped Hot Dog Recipe

Bacon Wrapped Hot Dogs with Avocado Pickles Recipe

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: Serves 4

Avocado pickles inspired by The Kitchn and La Fuji Mama.

Avocado pickles can be eaten right away but taste best after a day or two in the fridge and will keep up to 2 weeks.

Jalapeños will give a kick of heat to the hot dogs as they cook. If you are serving some of the dogs to kids or people with sensitive palates cook them separately.


    For the Avocado Pickles:
  • 1/2 cup distilled white vinegar
  • 1/2 cup water
  • 4-6 dried arbol chiles
  • 1 tablespoon kosher salt
  • 1/2 tablespoon granulated sugar
  • 1/2 teaspoon yellow mustard seeds
  • 1 unripe avocado, peeled, pitted, and sliced
  • For the Hot Dogs:
  • 6-12 slices thick-cut bacon
  • 6 hot dogs
  • 6 hot dog buns
  • 3 jalapeños, sliced in half lengthwise, optional
  • For the Creamy Mustard:
  • 1/4 cup mayonnaise
  • 2 tablespoons spicy brown mustard


    For the Avocado Pickles:
  1. Combine vinegar, water, chiles, salt, sugar, and mustard seed in a small saucepan and bring to a boil, stirring until sugar is dissolved. Remove from heat and let cool to room temperature.
  2. Place avocado slices in a jar with a tight-fitting lid. Pour cooled pickling liquid over the top. Seal and refrigerate until ready to use. For best flavor let sit overnight.
  3. For the Hot Dogs:
  4. Cook bacon in a large frying pan over medium-low heat, turning once until fat starts to render and edges start to crisp, about 3-4 minutes. Remove to a paper towel-lined plate and let cool. Drain all but 1 tablespoon of the bacon fat and set pan aside.
  5. While bacon is cooling, mix mayonnaise and mustard together in a small bowl.
  6. Depending on the size of the bacon and the hot dog, wrap 1-2 slices around each hot dog securing in place with toothpicks broken in half.
  7. Return pan with bacon grease to medium heat. Place hot dogs and halved jalapeños the in pan. Cook, turning frequently, until browned, about 5 minutes.
  8. While hot dogs are cooking, toast buns under the broiler for a minute or two.
  9. Remove toothpicks from hot dogs and place them in the toasted buns with a jalapeño half, a drizzle of creamy mustard, and a few avocado pickles.

Recipes, Sandwiches

10 Recipes To Try This Week

June 5, 2016
10 Recipes To Try This Week

Hiya! How’s your weekend going? I’m so happy you took a second to check in!

Life’s a tad bit nuts for us at the moment, but all in the best possible way. We are frantically packing boxes, trying to find a place to live in California (anyone have a house they want to rent us? We make lovely tenants.) mulching the crap out of the yard so our house looks pretty enough to sell, and oh yeah, Armando’s been out of town for two weeks and the kids and I are performing in an original ballet next Saturday.

What are you dealing with this week? If yours looks anything like mine you are going to love this week’s recipes; there’s a miracle, life-changing pasta carbonara, golden milk overnight oats to make sure you get breakfast in the morning, and a grapefruit-tequila cocktail to make sure you get your vitamin C.

Let me know if you get a chance to make any of these and what you think. Have a great week! xoxo, Kate

  1. Greek Braised Cinnamon Chicken from Tasty Yummies. I’m a firm believer in braised chicken, it always, always turns out well; never tough or dry plus this one has lots of cinnamon-spiked tomato sauce to drench steamed rice in.
  2. Grapefruit Sugar Pound Cake from Southern Souffle. There’s always room for citrusy pound cake. Make today and you can snack on it all week.
  3. Turkey Zucchini Burgers with Yogurt-Sumac Sauce from Weelicious. Shreds of zucchini ensure tender turkey burgers, plus they look pretty too. My kids probably won’t do the sumac sauce but you never know.
  4. Pineapple Salsa with Jicama from Simply Recipes. Jicama: totally underrated. It is a texture-lover’s heaven and a genius salsa ingredient. This may be a lot of texture for scooping up with chips but I bet it’s amazing on grilled fish.
  5. 6-Ingredient Spaghetti Carbonara from Turntable Kitchen. In my dreamworld where I can cook with dairy whenever I wish, I would totally make this for dinner at least once a week. I would also be at least 30 pounds heavier.
  6. Hawaiian Style Macaroni Salad from Spoon Fork Bacon. How do you feel about macaroni salads? They are a guilty pleasure of mine and this version with lots of crunchy veggies looks so good.
  7. Paloma Rosa Cocktail from 101 Cookbooks. In the summer we drink palomas like maybe too much. They are just too easy to make and so incredibly refreshing.
  8. Chicken Gyro Salad from Smitten Kitchen. It is officially big, huge, kitchen-sink-salad-for-dinner time.
  9. Golden Milk Overnight Oats from The Bojon Gourmet. Confession: I had no idea what golden milk was until I read this post.
  10. Sausage, Potato, and Green Bean Foil Packets from Damn Delicious. If I’m grilling I usually wrap a bunch of veggies in foil and put them on to cook at the same time, but this is like an entire meal in one packet! So perfect for weeknight cooking.

Photo Via

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

Comida Latina, Mains, Recipes, Sandwiches

Jalapeño Popper Grilled Cheese

March 2, 2016
Jalapeno Popper Grilled Cheese Sandwich Recipe

So I had to go and open my big mouth, didn’t I?

If you’ve been following along, you’ll remember on Sunday how I was yakkety-yaking about our 50°F weather and how the world will still be a decent place to live even if it is nearing it’s end (as the Donald Trump presidency is predicting) as long as it is 50°F in February in the upper most reaches of our country. Blah, blah, blah.

Jalapeno Popper Grilled Cheese Recipe

You see where this is going don’t you? Today’s temperature is 10°F…..aaaaaannnnnddd we’re back. Furthermore, Super Tuesday? And in conclusion, I need a grilled cheese.

Jalapeno Popper Grilled Cheese Recipe

I need a grilled cheese that contains not one, but two kinds of cheese, simultaneously sets my mouth on fire and contains bacon. Who’s with me?

Jalapeno Popper Grilled Cheese Recipe

All the essentials of a classic, bar-style popper are here; cream cheese, aged cheddar, jalapeños, and bacon. Tucked neatly inside two slices of buttered, toasted bread. It’s like a handheld jalapeño popper to go.

I’ll take two, please.

Jalapeno Popper Grilled Cheese Recipe

A Pre-Apocalypse Comfort Food Menu

Raspberry-Prickly Pear Agua Fresca (add vodka at will)

Oven-Baked Avocado Fries with Harissa Ranch

Jalapeño Popper Grilled Cheese Sandwiches

Slow Cooker Coconut Dulce de Leche, Toasted Almond & Burnt Sugar Banana Split

Jalapeno Popper Grilled Cheese Recipe

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 1 sandwich

All the essentials of a classic jalapeño popper stuffed inside a grilled cheese sandwich. Cream cheese, Cheddar, jalapeños, and bacon.


  • 2 slices bread
  • 1 teaspoon softened butter
  • 2 tablespoons softened cream cheese
  • 2 ounces sharp cheddar cheese, sliced
  • 1 small jalapeño, stemmed and thinly sliced
  • 2 slices bacon, cooked and chopped


  1. Heat a frying pan over medium heat. Evenly spread butter on one side of each piece of bread. Evenly spread 1 tablespoon of cream cheese on the other side of both sliced of bread.
  2. Place one slice of bread, butter side down in the frying pan. Top with cheese, jalapeños, bacon, and second slice of bread, cream cheese-side down.
  3. Fry until toasted and golden, then carefully flip and toast the second side, about 2-3 minutes more.
  4. Remove from heat and let sit a couple minutes before cutting and eating.

Comida Latina, Dairy Free, Mains, Recipes, Sandwiches

Chorizo Burgers with Smashed Avocado and Crispy Onions

February 17, 2016
Chorizo Burgers Recipe


Our town offers very little in the way of gastronomy. No cheap take-out, no Mexican place, nowhere to get a decent glass of wine or a cocktail on a Friday night. Definitely no fancy grocery store, hipster food truck, or even decent slice of pizza.

Our village holds one and only one gem.

chorizo burgers with smashed avocado and crispy onions recipe

On the west side of town, across from Hank’s Hardware and next to the two-screen movie theater stands a cow, high on a pole, whose paint is starting to peel. That cow stands guard over Valley Meat Supply which is just like your hipster butcher shop but with 70-year-olds cutting up the meat right from the half carcass hanging from the ceiling with a chainsaw.

They sell beef butchered from cows the owner raises on his ranch outside of town, as well as crazy-good house-smoked bacon, housemade salami that my son affectionately calls “tiny meat”, and other odds and ends you’d expect to find at a meat market in North Dakota, namely lutefisk and lefse.

Chorizo Burgers with crispy onions recipe

We have been going there religiously since we moved here six years ago and they’ve watched our kids grow from babies to humans with desires, slicing a piece of tiny meat or handing them a quarter for the jelly bean machine when they see them coming. Last weekend Armando ran in to get some bacon—God forbid we run out on a Saturday and have to wait until Monday to get more—and he came back to the car with the local newspaper that they had saved for us, because the kids were on the front page.

Chorizo Burgers with Crispy Onions Recipe

Our weekly purchase is usually bacon (sliced thick to order), tiny meat (sliced, not quite as thick to order) a pound or two of ground beef, and maybe something else short ribs, flank steak, sometimes they’ll have lamb from the neighboring ranch.

These burgers made with that ground beef and the addition of chorizo are not the healthiest thing in the world, but as most not-healthy things, pretty phenomenal. The fat and spice from the chorizo bubble and melt into the beef as they cook.

chorizo burgers with crispy onions recipe

Pan-fried these burgers are winter’s answer to any grill cravings you might be experiencing. Certainly the addition of salted and smashed avocado and a pile of crispy fried onion rings don’t hurt either.

Chorizo Burgers with Smashed Avocado and Crispy Onions Recipe

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4 Burgers

Mexican chorizo and beef burger recipe topped with smashed avocado and a generous pile of crispy fried red onion strings.


    For the burgers:
  • 12 ounces ground beef
  • 6 ounces Mexican chorizo
  • 1 tablespoon vegetable oil
  • 4 hamburger buns
  • 1 ripe avocado
  • Mayonnaise (optional)
  • For the Onions:
  • 1 large red onion, very thinly sliced (the mandolin is best if you have one)
  • 1/4 cup flour (Wondra, if you have it)
  • 1/2 teaspoon kosher salt, plus more for sprinkling
  • 2 cups vegetable oil, for frying


    For the Burgers:
  1. Combine ground beef and chorizo in a bowl and divide meat into 4 patties.
  2. Heat tablespoon of oil in a large frying pan over medium heat. Place patties in the pan and let cook, undisturbed for 5 minutes or until well browned on one side. Flip and cook another 5 minutes on the other side or until cooked through. Remove from heat and let rest in the pan while you make the onions.
  3. Meanwhile, scoop avocado flesh into a bowl, remove pit and sprinkle with salt. Mash a few times with a fork to break up but not until smooth. Toast burger buns.
  4. For the Onions:
  5. Heat oil in a large, heavy frying pan over medium-high heat. Toss onions with flour and salt until well coated.
  6. Test to see if oil is ready by dipping an onion into the oil, it should bubble vigorously, if not, give the oil another minute or two. When oil is hot, Remove a handful of onions from the flour mixture and shake off excess flour. Carefully place in the oil and repeat until the pan is full but not crowded.
  7. Let cook, undisturbed until browned on the bottom. Flip with tongs and cook the other side, about 3 minutes more. Remove to a paper towel-lined plate and sprinkle with salt. Repeat with remaining onions.
  8. Spoon some avocado on the one side of the burger bun. Top with a chorizo burger, then some onions. Spread some mayonnaise on the top bun if you'd like and serve.

Comida Latina, Mains, Recipes, Sandwiches

Serrano Artichoke Chicken Salad

February 1, 2016
Serrano Artichoke Chicken Salad Recipe

Chicken salad falls into the category of weird-white-people-food my husband won’t eat. To that list we can add potato salad, macaroni salad, and really any other “salad” bound together by mayonnaise.

Serrano Artichoke Chicken Salad Recipe

I suppose if you don’t grow up eating such things it might seem strange—a creamy mixture of cubed foods eaten cold—but in my defense I don’t eat chewy tripe floating in spicy broth, so we’ve all got our thing.

Serrano Artichoke Chicken Salad Recipe

I, on the other hand, adore these “salads” and will admit to using this blog as an excuse for making them. As in, “It’s not for you, it’s for the blog!”

Serrano Artichoke Chicken Salad Recipe

This is not your everyday chicken salad. This one is blessed with thin pieces of Serrano ham which add blissfully salty little bits of flavor with every bite, plus artichoke hearts, yogurt, and fresh chopped Italian parsley….but let’s get back to the ham for a second.

Serrano Artichoke Chicken Salad Recipe

Don’t tell him I’m telling you this, but this year The Professor turned 40. For this very special milestone my overly generous uncle wanted to get him the one thing my darling husband has coveted for basically ever—an entire leg of cured ham to call his own.

Serrano Artichoke Chicken Salad Recipe

Since its arrival we’ve been slowly working at it, mostly as a snack, thinly sliced as we pass by. It has become a talking piece to anyone who drops by the house. It sits right inside the doorway and gets a lot of sideway glances and questions from those brave enough to ask, but its appearance in this chicken salad has been my most favorite of all.

Serrano Artichoke Chicken Salad Recipe

I obviously don’t expect you to go out and buy your own leg, but if you’re interested Carmen & Lola has a selection you might want to check out. Otherwise, you can get some really delicious cured hams, pre-sliced at your local grocery store or deli.

Serrano Artichoke Chicken Salad Recipe

I would suggest doubling this recipe and making a nice sandwich bar for this weekend’s Super Bowl festivities. Set out some yummy breads, the chicken salad, crisp lettuce, and a selection of pickled goodies for people to make their own sandwiches. Then all you’ll need is some chips, cold beers, and if I’m invited maybe a brownie or two.

Serrano Artichoke Chicken Salad Recipe

Serrano-Artichoke Chicken Salad Recipe

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Yield: 4-6 Servings

A creamy chicken salad recipe with chopped Serrano ham, artichoke hearts, yogurt, and fresh Italian parsley. Perfect for sandwiches or salads.

Chicken salad will keep covered in the refrigerator for up to a week.

Recipe adapted from Carmen and Lola


  • 1 pound boneless, skinless chicken breasts
  • zest and juice of 1 lemon
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 cup chopped canned artichoke hearts (not marinated)
  • 4 ounces Serrano ham, chopped (about 3/4 cup)
  • 1/2 cup mayonnaise
  • 1/3 cup Greek yogurt
  • 1/4 cup chopped Italian parsley
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper


  1. Heat broiler to high. Cut each chicken breast in half horizontally to create two thinner filets.
  2. Combine lemon zest and juice, garlic, and olive oil in a medium bowl. Add chicken and season with salt and pepper. Mix to coat breasts in marinade then lay in a single layer on a baking sheet. Drizzle any remaining marinade over the breasts.
  3. Broil chicken breasts until browned and cooked through, about 8 minutes. Remove and let cool slightly.
  4. When cool enough to handle, chop chicken and place in a large bowl. Add remaining ingredients and stir until well combined. Taste and season with more salt and pepper as needed.
  5. Serve on toasted bread as a sandwich or on top of a bed of greens. Also good on a Triscuit.

Comida Latina, Recipes, Sandwiches, Snacks, Sweets

Mexican Hot Chocolate Waffle Iron Sandwich

July 14, 2015

My son shoved a wad of gum in his eye the other day. We were about halfway into our road trip from Grand Forks when I noticed my normally rambunctious but all the sudden curiously quiet child making pulling motions from the top section of his face.

Mexican Hot Chocolate

I turned around to see his eye sealed shut by a spider web of pink bubble gum. I pulled over at the next exit and got out of the car. The Professor (who happened to be following us) pulls up behind and got out too. “What’s going on?” he asks. I will preface my response by saying as a parent you find yourself saying a lot of sentences made up of words you never would assume go together, like for example, “Hiro’s eye is sealed shut with gum.” We gave each other the look which can only be described as the why did we do this to ourselves?

Consider this a warning to all you happily married childless couples out there—don’t ever have children. No, no, no, I’m kidding, they’re great. All my stories would be about me if I didn’t have children (read: boring). Just think about it long and hard before you make that leap, it took about 3 days before all the gum was gone from that child’s eyelashes, is that something you want to deal with?

Mexican Hot

On the upside, children allow for lots of guilt-free consumption of food you’d normally never make (read: bread + chocolate + waffle iron). This snack has been a standard in our kitchen for a few months now. Abuelita Mexican chocolate is a must here. I know you’ve seen it on grocery store shelves in the “ethnic” aisle, it has that sweet, bun-wearing grandma drinking hot chocolate on the front. Anyway, its milk chocolate flavored with cinnamon and chile and meant to be melted into milk to make Mexican hot chocolate but when you melt it between two layers of bread it becomes the chocolatey, cinnamon toast of your dreams.

Mexican Hot Chocolate Waffle

I can see lots of iterations on the chocolate waffle iron sandwich being good. Off the top of my head, I’m thinking banana, peanut butter, Nutella, toffee, marshmallows…..Louisa says sprinkles, see kids are good for something.

Mexican Hot Chocolate Waffle Iron Sandwich Recipe

Prep Time: 5 minutes

Cook Time: 3 minutes

Total Time: 8 minutes

Yield: 1 sandwich


  • 2 slices bread
  • 1 tablespoon butter
  • 1/4 cup coarsely chopped Mexican chocolate (preferably Abuelita brand)
  • pinch cinnamon
  • pinch ground chipotle chile powder


  1. Heat waffle iron.
  2. Spread butter on one side of both slices of bread. Flip bread over and sprinkle chocolate all over one slice. Sprinkle with cinnamon and chile powder, then top with the other slice of bread, butter-side out.
  3. Place in waffle iron and close, pressing down a bit. Let cook until bread is toasted and chocolate is melted, about 3 minutes.
  4. Serve immediately.


Comida Latina, Mains, Recipes, Sandwiches

Cuban Roast Pork Burger with Mojo Onions and Emmentaler Cheese

February 19, 2015

Hi All! Happy Friday!

Miami-Kate Ramos

If you are looking for me I’m over at Salt and Wind starring googly-eyed at all the beach pictures and tropical cocktail recipes.

Cuban Roast Pork Burger

I’m also spilling the beans on our trip to Miami and spreading my love of burgers topped with roasted pork, pickled and caramelized onions and cheese…lots of melty cheese.


I’ll be back here on Sunday to share some of my favorite fancy cocktails for Oscar’s night. See you then! xo