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4th of July

Comida Latina, Dairy Free, Drinks, Recipes

How to Make a DIY Chambord Sangria Bar

August 17, 2017
A DIY Chambord Sangria Bar is where it's at this summer! You make the fruity sangria base with Chambord and nectarines and let your friends do the rest.

This post has been sponsored by Chambord. All thoughts and opinions are my own. Must be 21 or older to consume alcohol. Please drink responsibly.

A DIY Chambord Sangria Bar is where it's at this summer! You make the fruity sangria base with Chambord and nectarines and let your friends do the rest.

How much time have you spent with your girlfriends this summer? If you have young kids home from school, the answer is probably none. We’ve been off traveling through Europe all summer long which was magical, amazing, memories I will cherish forever, and all that, but I really miss shooting the breeze with my ladies.

There is nothing like an out-and-out pow-wow with your girls. It is something I’m almost positive no mom does enough. So before summer is out I want to encourage you to call up a few friends, kick your adorable husband and children out the house, and have some serious girl time. It feels good to remind yourself every once in a while what life was like before your heart belonged to another.

When my pals at Chambord asked if I would come up with a summer drink recipe it seemed a perfect opportunity to offer up a fun idea for an easy Girls Night Out. These last days of summer always seem to be the hottest so ice-cold sangria is basically all I’m thinking about where entertaining is concerned. But instead of making one pitcher how about you let your friends make their own combinations by putting together a sangria bar?

Here’s the deal: You make a fruity nectar for the sangria by cooking down some fresh nectarines with a little sugar, water and lavender then blending the nectarine mixture with Chambord.

If you’ve never tried Chambord, girl it is time. Chambord is a black raspberry liqueur made with XO cognac. It has a dark berry flavor with hints of vanilla. Aside from making delicious sangria, you can also add a splash or two in a glass of sparkling wine to make one of my favorite Champagne cocktails.  

This nectarine-black raspberry puree will be the base from which everyone can add their preferred type of wine (red or white), their favorite sparkling juice or ginger beer, and their choice of fruits and herbs.

I went for stone fruits because my stone fruit guy was at the Farmer’s market and you’d have to be crazy to pass up his selection of black plums, nectarines, and peaches. But really whatever fruit looks good where you are is game. Other options would be berries of all sorts, watermelon, or really any kind of melon, you get the idea. As for the herbs I like to use fresh basil and mint. The Chambord sangria base has lavender in it, so you could pick up on those notes and have some fresh lavender flowers for adding to the drinks as well. I have lots of lavender growing in my yard, so I pick the flowers to use in my cooking all the time. You can buy lavender online or if you can’t find any, that’s okay, just leave it out.

Cut all the fruit in pieces small enough to fit in the glass and set it out on a table or bar along with the Chambord Sangria Base, washed and dried herb leaves, glasses, ice, open bottles of wine, and a nice selection of sparkling juices and/or ginger beer. The final touch is drink stirrers for combining the cocktail and a cute little recipe card to help everyone know what to add to mix the perfect drink!

Chambord Sangria Bar
Prep time
Cook time
Total time
A DIY Chambord Sangria Bar is where it's at this summer! You make the fruity sangria base with Chambord and nectarines and let your friends do the rest.
Serves: 6 drinks
For the Chambord Sangria Base:
  • 3 ripe nectarines, pitted, peeled, and chopped
  • 1½ cups water
  • ½ cup granulated sugar
  • 5 lavender buds
  • 1 cup Chambord
  • For the Bar:
  • 1 bottle chilled white wine
  • 1 bottle chilled red wine
  • 1-3 bottles chilled sparkling juice (get a couple of different kinds for variation. I got sparkling lemonade and sparkling berry lemonade)
  • 1-4 bottles chilled ginger beer
  • 3-4 different types of ripe fresh fruit, sliced
  • 1-2 types of fresh herb leaves (about 1 bunch each)
  1. To make the Chambord base, combine nectarines, water, sugar, and lavender in a medium saucepan and bring to a boil stirring until sugar dissolves. Reduce heat to a simmer and let cook until fruit is soft, about 5 minutes.
  2. Let cool then transfer mixture to a blender, add Chambord, and blend until smooth. Transfer to a serving pitcher, cover, and chill until cold. You can do this the day before if you’d like.
  3. Arrange all the elements on a table or bar for everyone to help themselves.
  4. To make a drink, add a few pieces of ice to a wine glass. Then add 1 part Chambord base with 1 part wine and 1 part sparkling juice or ginger beer. Add a few pieces of fruit and some herb leaves, stir and enjoy.





Apps, Breakfast, Comida Latina, Dairy Free, Recipes, Side Dishes, Snacks, Sweets

The Ultimate Summer Fruit Board

June 12, 2017
One thing Mexico and Italy have in common is their love of fresh fruit. This ultimate summer fruit board combines the two different styles in one board!

This evening precisely at 6pm we will board a plane to Italy where we will stay for the next five weeks, then it is off to London for another week before returning home.

I am so incredibly excited and honestly never thought this day would come. Armando and I spent three months in Italy 15 years ago and I truly thought that I would never be back. There are just so many places on Earth to see I didn’t think (as much as I absolutely fell in love with the country) that I would have the luxury to visit the same place twice. Now, here we are, packing—albeit a much bigger—suitcase, with some of our clothes we bought there last time, and not only returning to Italy but bringing our children with us too.

I will try to post here while I’m gone but I’ll be honest with you, I’m actually looking forward to having a break. I hope to spend most of the time replenishing my creative juices and stocking up on inspiration. I will be posting our journey on Instagram in stories and pictures so make sure to check us out there.

Before I take off however, I wanted to leave you with an idea I’m pretty sure you’ll use all summer long. It is not really a recipe but simply an easy idea that will make every party you throw or attend from Father’s Day to Labor Day. We took this ultimate summer fruit board to our friend’s last night where they were celebrating their son’s 4th birthday and it was loved by everyone from the smallest munchkin to the most sophisticated adult (who was not me, BTW).

This fruit board also ties in to our upcoming trip because if there is one thing Italians and Mexicans have in common it is their love of fresh fruit. I’ve separated the board to highlight the different ways fruit is enjoyed in both places and strangely enough they go very well together; a little sweet, a little spicy, something creamy, something salty. I guess there’s a reason I have such an admiration for both cultures, they are very much in lock step with each other in so many ways.


The most important detail of putting together a delectable fruit board is to choose the ripest, most beautiful fruit you can find. Ideally the Farmer’s Market is the place to shop, but wherever you go, make sure the fruit is fragrant and at it’s peak.

Anything goes as far as which fruits to select. Here’s what I chose:

  • black grapes, mango, kiwi, blueberries, raspberries, papaya, oranges, cherries, red grapes, cantaloupe, watermelon, green grapes, nectarines

For the Italian side of the board I added:

For the Mexican side of the board I added:

Have a wonderful summer my loves!!

Oh, and if you have any recommendations for things to see, do, eat, enjoy in Italy I’d love to hear them. Anyone want to meet up?

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!


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.

Comida Latina, Dairy Free, Recipes, Snacks, Sweets

Vegan Guava Cream Pie Pops

June 25, 2016
Vegan Guava Cream Pie Pops Recipe

My sincerest hope is by the time you read this all our shit will be loaded into a semi trailer and out of our house. What will be left is the scrubbing of the bathtub and the wiping down of everything else. The truck will be pulling out of town tomorrow so whatever is not on there by now is getting left behind. What’s the funniest thing you’ve ever left in a move?

When Armando and I moved from Montana after grad school we left two mattresses in the back of someone’s pick-up truck and some horse hair in their cowboy boot. It’s the wild west out there man…and also we’re assholes.

Vegan Guava Cream Pie Pops Recipe

It goes without saying that moving is exhausting. I wake up every morning feeling like I was a contender on America Ninja Warrior the night before but had done nothing nearly as glorious. Unless wrapping unopened soy sauce in foam and plastic wrap is similar.

I appreciate last week’s self when I remember I still have a couple of these creamy paletas in my freezer. A couple weeks back Meg from Beard + Bonnet shared her Vegan Mexican Chocolate Popsicles on the blog and her method of combining raw cashews with coconut milk was so easy and the results so creamy I had to try it with other flavors to see if it would work with something else. When Lola from Lola’s Cocina asked if I’d share a recipe for #paletaweek I knew exactly what I wanted to do.

Vegan Guava Cream Pie Pops Recipe

Guava is a passionate flavor. It is sour like quince but when cooked down into a thick fruit paste the sugars are deepened and become bold. Guava takes well to creamy things. That’s why the combination of guava paste and cream cheese is so popular in Latin homes. Puff pastry + cream cheese + guava = heaven. You can buy guava paste at practically any grocery store next to where they sell other Mexican products. You can absolutely find it at a Latin grocery store, or buy it online.

Vegan Guava Cream Pie Pops Recipe

Let’s not let our lack of retro popsicle molds come between us and creamy frozen dream pops. Popsicle molds don’t have to be from a fancy kitchen store, nor do they have to be specifically popsicle molds at all. These cute little molds I’ve had for so long that I’ve lost the sticks that came with them so I just tightly cover the top with plastic wrap and make slits just big enough for wooden sticks to fit through. You can do the same with small paper cups, little juice glasses, or whatever you have on hand (champagne flutes, perhaps?).

Vegan Guava Cream Pie Pops Recipe

Paper cups are easy to get off, just tear away the sides and there you have it. With juice glasses you will need to run them under hot water for a few seconds until they start to loosen then twist and turn them until they come loose. Stick them back in the freezer for a 15 minutes to get hard again.

Vegan Guava Cream Pie Pops Recipe

A pie popsicle would not be a pie popsicle without the exterior crunch of the “crust” component. A few graham cracker crumbs are like the icing on the cake, so to speak.

Don’t forget to check out all the paleta recipes over on Lola’s Cocina. My favorites have been Tamarind and Mango Paletas with Chile from HolaSus, Paletas de Fresa con Crema (Strawberries and Cream Pops) from The Other Side of the Tortilla, and Cochata Paletas (Coffee + Horchata) from Two Plus Luna but there are over 30 more on her Paleta Week Page.

One last thing: we are moving this week so it might be radio silence from me for a little while. I will be back (from my new California kitchen!!!!) in a few weeks, so stay tuned. I hope you all have an excellent 4th of July, stay safe, have fun and keep in touch on Instagram, Facebook, and Snapchat (@holajalapeno). xoxo, Kate

Vegan Guava Cream Pie Pops Recipe

Prep Time: 10 minutes

Yield: 12 Popsicles

Recipe inspired by these popsicles from Beard and Bonnet.

Cover frozen pops and keep in the freezer for up to 3 days.

Guava paste is a jellied fruit much like membrillo and can be found in the ethnic aisle of most grocery stores and also online here


  • 1 cup (about 6 ounces) raw cashews
  • 1 1/2 cups water
  • 1 (24.7 ounce) can guava paste
  • 1 (13.5 ounce) can full-fat coconut milk
  • 9 graham crackers, crushed


  1. Combine cashews and water in a blender and blend until smooth. Add guava paste and coconut milk and blend until smooth. You may need to do this in batches depending on the size of your blender.
  2. Pour into popsicle molds and freeze until solid, about 6-8 hours.
  3. Remove paletas from molds by running under hot water for a few seconds. Roll in the crushed graham crackers and freeze again until hard.

Comida Latina, Dairy Free, Drinks, Recipes

Rhubarb Agua Fresca

June 10, 2016
This rhubarb agua fresca is the perfect spring and summer non-alcoholic drink. Made from fresh rhubarb it is as sweet and tart and full of rhubarb flavor.

Have you ever sliced a piece of rhubarb and then stuck it up to your nose? I do. Almost every time. That scent is the epitome of fresh and is one of my favorite smells on planet earth. I wish I could take a fresh sliced stalk and rub it on the undersides of my wrists and behind my ears like good perfume but it doesn’t work that way. Unfortunately the height of the scent is about 5-6 seconds after you cut it and then quickly evaporates into thin air.

Rhubarb agua fresca recipe

Gratefully you can capture the flavor and agua fresca is one of my favorite ways to do it. Agua frescas are Mexico’s gift to summer (they know a thing or two hot weather). Agua frescas are lighter than juice but way more intense than flavored water, can be made from just about anything (tamarind, hibiscus flowers, fruit) and are about the most refreshing thing to drink on a sweltering afternoon.

Rhubarb agua fresca recipe

Typically agua frescas require fresh fruit simply blended with water but rhubarb needs to be cooked to release it’s flavor and most importantly it’s carmine color. After it’s cooked however, you just need to strain and let cool. After it has cooled, squeeze the juice of 3 or 4 lemons to balance out the sugar and pour over ice. Add tequila or vodka if you must.

rhubarb agua fresca recipe

P.S. More agua fresca recipes, including Raspberry-Prickly Pear Agua Fresca and Strawberry-Mandarin Agua Fresca.


Rhubarb Agua Fresca Recipe
Prep time
Cook time
Total time
Agua fresca can be made (without the ice) and kept covered in the refrigerator for up to 5 days.
Serves: 6 servings
  • 1 pound rhubarb, chopped
  • 1½ cups granulated sugar
  • 6 cups water
  • ½ cup fresh-squeezed lemon juice
  • ice, for serving
  1. Combine rhubarb, sugar, and water in a large saucepan. Bring to a boil, stirring to dissolve the sugar. Reduce heat to a simmer and cook until rhubarb has broken down and is very soft, about 30 minutes. Cover and set aside until cool.
  2. Strain into a pitcher, stir in lemon juice, add ice and serve.

One More Thing

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

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

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

Tomatillo Avocado Salsa

June 7, 2016
A simple (and simply addictive) tomatillo avocado salsa with raw tomatillos, avocados, and chiles, and blended until smooth and creamy, ready in 10 minutes!

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

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

Tomatillo Avocado Salsa Recipe

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

Tomatillo Avocado Salsa Recipe

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

Tomatillo Avocado Salsa Recipe

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

Tomatillo Avocado Salsa Recipe

Other summertime salsas to try:


Tomatillo-Avocado Salsa Recipe
Prep time
Total time
Adapted from Better Homes and Gardens Keep salsa covered in the fridge for up to 1 week.
Serves: 2½ cups
  • 1 pound tomatillos, without any bruises or brown spots, husks removed and rinsed
  • 1 bunch cilantro, tough stems removed
  • 1 jalapeño, stemmed and seeds removed if you'd like it less spicy
  • 1 perfectly ripe avocado, peeled and pitted
  • ½ cup chopped white onion
  • kosher salt, to taste
  1. Combine ingredients in a blender. Add at least 1 teaspoon salt. Blend on high until smooth. You might have to stop the blender and move ingredients around with a rubber spatula to get it moving.
  2. Taste and add more salt if needed.

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!

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

Salpicón Fattoush Salad with Chipotle Dressing

May 13, 2016
This recipe combines Salpicon salad and Fattoush salad with seasoned steak, oven-baked flatbread crisps, avocado, feta cheese, and spicy chipotle dressing.

¡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!

As soon as the days get hot two things spontaneously happen in our house. Shirts come off (I’m talking about the children here), jorts go on, and every meal becomes instantly better when eaten outside.

Salpicon Fattoush Recipe

We had our first al fresco dinner of the year this week. It hasn’t been consistently warm enough to warrant taking the picnic table out of the garage so it was a hodgepodge of benches, miniature kids chairs, and stools circled up with some of us balancing plates on our laps, but it was glorious. There’s just something about feeling a warm breeze that makes all food taste better.

We were eating burgers but I wish I had come up with this salad for the occasion. It has turned cold again and I’m anxious to test my salad to see if its flavor improves if eaten outside on a blanket in the back yard.

Salpicon Fattoush Salad Recipe

When Flatout asked me to come up with some recipes using their breads I wanted to make something you are going to want put together again and again all summer long. I took something inherently Mexican (Salpicón de Carne) and combine it with something else I truly love, in this case, a Lebanese salad called Fattoush made with toasted flatbread. It is a salad meant as a blank canvas that will adapt to whatever produce is at it’s peak as the season progresses. Fresh sugar snap peas and spinach would be great right now and heirloom tomatoes and sweet corn would be equally good in August.

Salpicon Fattoush Salad Recipe

Flatout Artisan Thin Flatbread Pizza Crust makes a delicious, homemade pizza in minutes but the crust is a platform for so much more. It is also low in fat, a good source of fiber, and and available practically anywhere. If you’re not sure where to find it click here to locate a grocery store near you that carries it.

Salpicon Fattoush Salad Recipe

For this salad I cut the crust into triangles and tossed them with a little olive oil and salt and toasted them in the oven until they were golden and crisp. This little stint in the oven gives them the stamina they need to be tossed with the veggies, steak, and dressing and make it to your picnic spot without getting soggy. Even if it is right out the back door into the yard.

Salpicon Fattoush Salad Recips


Salpicón Fattoush Salad with Chipotle Dressing Recipe
Prep time
Cook time
Total time
If you think ahead rub the flank steak with the chile seasoning up to a day in advance. Steak can also be grilled instead of roasted if you prefer.
Serves: 6-8
For the Steak:
  • 2 pounds flank steak
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon chile powder
  • ½ teaspoon ground black pepper
For the Flatbread Crisps:
For the Chipotle Dressing:
  • 2 chipotles en adobo, minced
  • ½ cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
For the Salad:
  • 1 large head Romaine lettuce, washed, dried, and chopped
  • 1 cup cherry tomatoes, halved
  • 1 English cucumber, sliced
  • 4 radishes, thinly sliced
  • ½ red onion, thinly sliced
  • 1 avocado, peeled, pitted, and sliced
  • 1 cup crumbled feta cheese
  1. Heat oven to 375°F.
For the Steak:
  1. Lay meat on a cutting board and cover with a piece of plastic wrap. Pound with a meat tenderizer or rolling pin until it is an even thickness. Transfer to a baking sheet and rub all over with the tablespoon of oil.
  2. Combine garlic, salt, cumin, and black pepper in a bowl then rub steak with the mixture on both sides. Let sit at room temperature for 30 minutes.
For the Flatbread Crisps:
  1. Cut the flatbread into small triangles and place on a baking sheet. Drizzle with the oil and sprinkle with the salt then toss to coat the crisps in oil. Lay out in a flat layer and bake for 15 minutes or until golden and crisp, turning every 5 minutes.
  2. Remove from oven and let cool. Turn oven up to 450°F.
For the Dressing:
  1. Combine all the ingredients in a sealable jar. Seal tightly and shake until combined.
For the Salad:
  1. Once oven is hot, roast meat until cooked to desired doneness; about 5 minutes for rare and 10 minutes for medium-well. Let sit about 10-15 minutes before slicing.
  2. Meanwhile toss lettuce, tomatoes, cucumber, radishes, and onion in a large bowl with the flatbread crisps and dressing. Arrange on a large platter and top with sliced steak, avocado, and feta.

One More Thing

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

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

Apps, Comida Latina, Dairy Free, Recipes, Snacks

Doritos Chicharrones de Harina {Vegan}

March 31, 2016
Vegan chicharrones de harina are lightly-fried Mexican wheat snacks coated in homemade "Doritos" seasoning made with nutritional yeast—they're dairy-free!

It is with my sincerest apologies that it has taken me this long to bring you another chicharrones de harina recipe.

Doritos Chicharrones de Harina Recipe

My first one (nearly two years ago!) is one of the most popular on my site and it’s not hard to see why. I mean what’s not to love about crunchy fried wheat crisps doused in lime juice and sprinkled with chili? Chicharrones de harina are one of those things that I don’t make as often as I should. The whole frying thing sometimes throws me for a loop but when I do get over myself and actually fry some up I give myself the stink eye for being so lazy. They are incredibly easy, take about 2 minutes, and taste about a gazillion and a half times better than any store-bought chip or cracker.

Chicharrones de Harina Recipe

So if you’ve never seen these you are probably saying to yourself…huh?! Okay, chicharrones are fried pork skin that are usually rectangular shaped, crispy, and incredibly addictive. These on the other hand are made of wheat, completely vegan, and sometimes come in large rectangular sheets looking strikingly similar to the piggy version, hence the name.

But, but, but here’s another fun fact. The wheel shaped ones are also sometimes called Duros or Duritos so then I thought, why not make Doritos-flavored Duritos because that would be a) super cute and b) really delicious.

Chicharrones de Harina Recipe

I didn’t want to mess with the vegan aspect though so I used nutritional yeast for the tangy cheese appeal and then added all the right spices to get that perfect nacho cheese flavor, but you know, without the cheese.

Doritos Chicharrones de Harina Recipe

Now before you dive head-first into that pot of boiling oil, a word to the wise; the wheels puff up to about four times their size so you need to use a pot big enough to give them room to expand. A large saucepan, about 3.5 Quarts like this one works great or I always use my trusty Le Cruset 5-Quart Braiser for all my frying. If you’re in the market for a new pot, I know these cost a pretty penny but it will last you a lifetime and is perfect for braising, frying, even baking bread. Also, this bamboo skimmer (sometimes called a spider) is a frying must.

Happy Snacking!!


Doritos Chicharrones de Harina Recipe {Vegan}
Prep time
Cook time
Total time
Chicharrones de Harina are also labeled Duros, Duritos, Mexican Wagon Wheels, or Mexican Wheat Snacks. You can find them in the ethnic aisle of most grocery stores or in Mexican markets. Chicharrones will keep in a sealed plastic bag for up to a week. The chicharrones dough has salt already added so I didn't add it to the spice mix. Season with extra salt as needed. Spice mix adapted from Whole New Mom
Serves: 6 servings
For the Spice Mix:
  • 6 tablespoons nutritional yeast
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon chili powder
  • ¼ teaspoon cayenne powder
For the Chicharrones:
For the Spice Mix:
  1. Combine all ingredients in a small bowl. Grind into a fine powder in a coffee grinder (you may need to do this in batches depending on the size of your grinder). Spice mix can be kept in a sealed container for up to 3 months.
For the Chicharrones:
  1. Line a baking sheet with paper towels and set to the side of the stove.
  2. Pour oil in a large saucepan and place over medium heat. Attach a deep fry thermometer and heat oil to 350°F.
  3. Carefully add a handful of chicharrones to the hot oil and fry until crisp and cooked through, about 2 minutes. Use a bamboo skimmer to occasionally turn and submerge the chicharrones in the oil as they cook.
  4. Remove to the paper towel-lined baking sheet and sprinkle with spice mix. Repeat with remaining chicharrones.

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Apps, Dairy Free, Recipes, Snacks

Jerk Hummus + Sesame Pita Chips

July 2, 2015

By now I’m assuming your 4th of July plans are firmly in place but I hope you’ve left a little leeway in the menu as I have something you are going to want to add.

Jerk Hummus + Pita

We will be heading up to the lake to watch fireworks explode over our heads from the seats in our canoe and then rowing back in the dark for a little bourbon and S’mores by the bonfire. Ahhhh, life is grand.

I’m planning on bringing a batch of this hummus to snack on, but be warned it is not for the faint of heart. Every year my friend Nadja goes back to visit her family in Jamaica and brings me a jar of hot and spicy Walkerswood jerk seasoning paste and a bottle of Appleton Jamaican Rum (who says you can’t buy love?).

Pre-Nadja I really knew nothing of jerk aside from the fact that it is something they eat in Jamaica. Now I would put myself firmly in the category of people who ration the 10-ounce bottle of jerk seasoning with such militancy that I only spoon it out for special occasions, in order to make a jar last as long as possible.

Prepping Pita Chips

The birth of our nation, however, is one of those occasions and the addition of a couple teaspoons to a super easy hummus dip elevates it from a bowl of pureed beans to a spicy revelation that begs the question, what have I been eating all these years?

This hummus takes mere minutes to put together but is so exploding with flavor that you really get some bang for your buck. Let’s just consider it the firework-version of hummus. Perfect for the 4th of July, wouldn’t you say?


Here’s a few of my other 4th favorites:

Need more inspiration? Check out my 4th of July Board on Pinterest!

Jerk Hummus + Sesame Pita Chips Recipe


Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Yield: 6-8 servings

Hummus can be made up to 5 days in advance, keep covered in the refrigerator until ready to use. Garnish with the olive oil and chives right before serving.

Pita chips are best eaten the day they are made, but if you must make them in advance you can crisp them in the oven before serving.


    For the Hummus:
  • 1 (15.5 ounce) can garbanzo beans, drained and rinsed
  • 6 tablespoons tahini paste
  • 2 tablespoons fresh-squeezed lemon juice
  • 1 clove garlic
  • 2 teaspoons hot Jamaican jerk seasoning paste (preferably Walkerswood)
  • 1/2 teaspoon kosher salt
  • 1/4 cup olive oil, plus more for drizzling
  • 2 tablespoons chopped chives, for garnish (optional)
  • For the Sesame Pita Chips:
  • 3 large whole wheat pita or flatbread
  • 1 tablespoon olive oil
  • 1 tablespoon sesame seeds
  • 1/2 teaspoon kosher salt


    For the Hummus:
  1. Combine garbanzo beans, tahini, lemon juice, garlic, jerk paste, and salt in the bowl of a food processor fitted with the blade attachment. Process until well combined.
  2. With the machine running, slowly add the olive oil and process until smooth. If hummus is too thick add a little water, a tablespoon at a time (I added, on average, about 3 tablespoons water to mine). Taste and add more salt or lemon juice as needed. You can add more jerk paste too if you'd like it a bit spicier. Transfer to a serving dish and drizzle with a bit more olive oil and sprinkle with chives.
  3. For the Pita Chips:
  4. Heat oven to 450°F. If the pita bread is especially thick, or comes apart easily, split in half horizontally so you have 2 circles. Cut each circle into 8-10 triangles and lay them in a single layer on a baking sheet.
  5. Brush the pita with oil then sprinkle with sesame seeds and salt. Bake until browned and crisp, about 8-10 minutes. Serve warm with the hummus.


Apps, Comida Latina, Dairy Free, Recipes, Snacks

Jicama Pops

June 29, 2015

Today we are celebrating my dear friend Catherine with a surprise virtual baby shower!!!!


In honor of her third beautiful baby a bunch of us food bloggers are getting together to throw a party full of naturally vibrant, colorful food. Catherine works tirelessly on her blog Weelicious to make family-friendly food that is bursting with flavor—not food coloring. She is constantly coming up with genius ideas for dinner, breakfast, and snack time that are easy and approachable and make me think “why the heck haven’t I thought of that?!!!”

So when it was my turn to make something for her, I wanted to come up with a recipe that I know her kids would love, that is healthy, easy, and fun. I thought of all the street vendors in Mexico that gather around the local schools and sell fresh fruit cups and all assortments of vegetables-on-a-stick as after school snacks (a tradition I’m highly jealous of, btw).

Jicama Paletas

My favorite has always been the jicama pops. The thick slices are expertly speared on wooden sticks, drenched in lime juice then sprinkled with coarse salt and chile powder. They are crunchy, juicy, slightly sweet, and surprisingly satisfying considering you are essentially eating a raw vegetable on a stick.

Jicama Pops

If I’m making these for the kids I use mild chile powder or no chile powder at all. I like mine with chipotle chile powder as it has that slight smokiness and if you live near a Mexican market and can get your hands on some Tajin that too makes for an excellent sprinkle.

Jicama Popsicles

These pops would be fun for a real baby shower or 4th of July as would all of the other colorful recipes from the other links below. Congratulations Catherine!! I’m so excited for you and can’t wait to see that baby!

paletas de jicama

Other colorful treats:


Mini Strawberry Rosewater Pavlovas from Beard and Bonnet
Pink Lemonade Thumbprint Cookies from Fifteen Spatulas
Skillet Cherry Pie from FoodieCrush

Roasted Blueberry and Lemony Yogurt Popsicles from Tasty Yummies

Frozen Lemonade with Rose Water from The Lemon Bowl
Grilled Carrots with Mint Almond Pesto from Heather Christo
Persian Saffron Pudding from Tori Avey

S’more Brownies from What’s Gaby Cooking

Roasted Broccoli Pesto on Pumpernickel from Bev Cooks
Farmer’s Market Vietnamese Steak Salad from Alex T Cooks
Peachy Pineapple Green Smoothie from 100 Days of Real Food
Rainbow Smoothie from Daisy At Home

And of course…..Chocolate
Chocolate Beet Cake from I Am Baker
Chocolate Cupcakes with Strawberry Frosting from Deliciously Organic


Jicama Pops Recipe


Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 4-6 pops depending on the size of jicama

You can prep these pops up to 3 hours in advance by peeling, slicing, inserting the popsicle stick, and coating with lime juice. Place pops in a container, cover, and refrigerate until ready to use. Sprinkle with salt and chile powder right before serving.


  • 1 large jicama
  • 1 lime
  • kosher salt
  • chile powder
  • 4-6 popsicle sticks


  1. Using a Y-peeler or sharp paring knife peel the tough skin off the jicama, being careful to keep its round shape as much as possible.
  2. Cut jicama horizontally into 1/2-inch thick slices. Carefully insert a popsicle stick into one side (you may have to cut a small slit with a paring knife first to get the stick started). Repeat with remaining slices.
  3. Lay all the slices jicama pops out on a cutting board and squeeze the lime all over on both sides. Sprinkle both sides with salt and dust the tops with chile powder. Serve immediately.