Cinco de Mayo Essentials + 7 Taco Recipes

May 3, 2021 by Kate Ramos 8 Comments

Cinco de Mayo is only a few days away and I know you are going to party like there’s no mañana!! Whether you have invited all your friends over for a great, big tequila-fest or you are a party of one I hope everyone gets a chance to at least have a stellar margarita and maybe a taco or two. Keep scrolling for my favorite Cinco de Mayo party ideas.

If you are planning a great big fiesta, I’ve put together 12 essentials that you must not party without, plus 7 taco recipes that will leave all your amigos thinking you are bien chingona.

So let’s hop to it!

I’m all about easy decorations and these Amscan Tissue Paper Fans are so bright and colorful.
You are definitely going to need a cocktail shaker and some decent bar tools. I love this Electro Barware kit because it has everything you need and nothing you don’t.
If you’re planning for a lot of people margaritas by the pitcher are a must. This Beehive Beverage Server looks dazzling and is an easy way to let people help themselves.
Classic Mexican music to get the party started.
Limes will need juicing, like a lot of limes. You’ll want to carry this citrus reamer around in your back pocket.
A oversized molcajete like this one is perfect for making guacamole for a crowd.

7. Carved from a single rock of Himalayan Salt these shot glasses are specifically made for sipping (or shooting) tequila and mezcal.

8. Weathered blue melamine plates make tacos pop and won’t break when the party gets cray-cray.

9. You can’t have a Cinco de Mayo party without margarita glasses, I mean come on.

10. A taco rack makes serving tacos a cinch.

11. Sophisticated woven placemats for under plates or serving dishes. Durable vinyl-weave linens wipe clean.

12. Impress your friends with handmade tortillas. A tortilla press makes them fairly easy to pull off.

Seven Cinco de Mayo Party-Ready Taco Recipes

Achiote Beef Tacos with Pomegranate Salsa

Beer Battered Fish Tacos with Radish Pico de Gallo

Grilled Fish Tacos with Sweet Corn Salsa

Lobster Tacos with Ancho Chile Salsa

Crispy Potato Tacos with Guajillo-Orange Salsa

Black Pepper and Garlic Shrimp Tacos

Citrus Marinated Grilled Chicken Tacos

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Your Stay-Inside Cinco De Mayo Party Guide

May 2, 2021 by Kate Ramos 10 Comments

So that Cinco de Mayo party you may or may not have been planning is going to be a whole lot smaller this year.

Typically around this time, I would’ve been gearing up with dozens of my food blogging friends to bring you an extravagant week of margarita madness for Margarita Week (this would’ve been our fifth year) but I don’t think any of us are in that kind of mood.

Nope, this year I think we’ll have a small, family celebration with some festive DIY decorations that hopefully I can convince the kids to make for “art class”, a few of our favorite Mexican food recipes, a mezcal cocktail or two, and a couple of dogs running around.

Though we are social distancing we are all craving a reason to celebrate, so whether you’re thinking of gathering with the ones in your home or having a virtual Cinco de Mayo happy hour with friends, read on for this year’s Stay-Inside Cinco de Mayo Party Guide.

Learn how to make fun tissue paper flower decorations for Cinco de Mayo. #cincodemayoparty #cincodemayo #paperflowers #tissuepaperflowers

DIY Cinco de Mayo Party Decorations

Are you crafty or want something fun for the kids to do? Here are some festive ideas for Cinco de Mayo decorations to bring that vibrant, Mexican spirit into your home.

These tissue paper flowers are so easy even I can do them.
Beaded Skewers! For fruit or cocktails. Make them and use them all summer long.
Colorful Party Hats—that aren’t sombreros.
The Perfect Pom-Pom Garland. Disclaimer: I don’t think I could actually execute this one, but if someone wants to send me the one they made, I’d greatly appreciate it.
And if you’d really rather buy something, this Papel Picado is pretty.

Mezcal Cocktails and More Drinks For An At Home Cinco de Mayo Party

Oooo man do I love good mezcal cocktails and there’s really never a better time to shake up a frosty margarita. If you are stearing clear of alcohol these days or want a festive drink for the kiddos, I’ve got those too. Here’s a few ideas to choose from.

A Cucumber Mezcal Margarita is the perfect pitcher cocktail for a Stay-at-Home Cinco de Mayo Party. Makes 4 drinks! #cincodemayo #margarita #mezcal #cucumbermargarita

Cucumber Mezcal Margaritas

Out of hundreds of margarita recipes I have on the site this is my most popular and combines my two favorite words: mezcal and margarita. It’s a must for any Mexican party menu.

Classic Cadillac Margarita

This would be number two. Fresh squeezed lime juice, tequila, and a float of Grand Mariner on top. Perfection.

La Mulita

La Mulita is a Mexican Moscow Mule with blanco tequila in place of the vodka and loads of fresh mint. Add a splash of ginger beer and a few lime wedges!

Mango-Lime Agua Fresca

Mango Lime Agua Fresca is a tropical non-alcoholic drink with fresh mango blended with sweetened lime juice and ice, great for the kiddos!

Rhubarb Agua Fresca

This rhubarb agua fresca is the perfect Cinco de Mayo non-alcoholic drink. Made from fresh rhubarb that is abundant in spring, it is sweet and tart and full of rhubarb flavor.

Mexican Appetizers

Your Mexican party menu must include lots of snacks. Here are four popular Cinco de Mayo recipes to nibble on.

Chicharrones de Harina

Homemade chicharrones de harina or Mexican fried wheat crisps are the ultimate crunchy street food snack. These crispy wheels are totally addictive doused with lime and hot sauce.

My most popular recipe(not to mention one of my favorite easy Mexican dishes): Easy, 4-ingredient sweet potato nachos! Baked sweet potato fries get topped with black beans, smoked cheddar cheese, and cilantro. Perfect for a Stay-At-Home Cinco de Mayo party. #cincodemayoparty #cincodemayo #nachos #sweetpotato

Sweet Potato Nachos with Smoked Cheddar and Black Beans

My most popular recipe (not to mention one of my favorite easy Mexican dishes): 4-ingredient sweet potato nachos! Baked sweet potato fries get topped with black beans, smoked cheddar cheese, and cilantro.

Chili Lime Roasted Peanuts

These chili lime roasted peanuts are tossed in an addictive mixture of chili, fresh lime zest, turbinado sugar, and salt then roasted to a golden brown. One of the best Mexican appetizers out there!

Pico de Gallo

The classic Mexican salsa recipe, Pico de Gallo is easy to make and has all the fresh, bright flavors that bring joy to your everything from tacos to chips! This is one of the most essential Cinco de Mayo recipes for sure.

Easy Mexican Dishes

Many of these delicious Mexican food recipes can be made with things you already have in your pantry and fridge. They include Cinco de Mayo recipes for everything from tacos to beans to enchiladas, plus a Mexican chocolate popsicle for a sweet ending.

Slow Cooker Borracho Beans

Mexican-style pinto beans simmered with bacon, beer, onions, and spices. These Slow Cooker Borracho Beans are a great easy side for your quarantine Cinco de Mayo party.

Deep Dish Black Bean Enchilada Casserole

This Black Bean Enchilada Casserole has eight layers of tortillas, black beans, roasted vegetables, and cheese making it the deepest, most delicious ever!

Carne Asada Sopes with Avocado

This easy sopes recipe is topped with grilled carne asada, ripe avocado, and queso fresco—for when you’re trying to live your best quarantine life.

Wild Alaskan Cod Fish Tacos with Toasted Corn Salad

Baked Wild Alaskan Cod Fish Tacos make the BEST healthy Mexican recipe. Stuffed into crispy blue corn tortilla shells and topped with a toasted corn salad and are a super colorful and celebratory for Cinco de Mayo.

Vegan Chipotle Mushroom Tacos

Vegan chipotle mushroom tacos if you are staying away from meat. Full of flavor and texture with a jicama slaw on top.

Mexican Slow Cooker Beef Short Rib Tacos

Slow cooker beef short rib tacos from Laura Fuentes’ Taco Tuesday Cookbook. Falling off the bone beef with smoky chipotles and cumin. Made in a slow cooker!

Slow Cooker Carne Adobada

Slow cooker carne adobada just might be your new favorite way to cook a roast. Covered in adobo sauce and slowly simmered until tender, its just delicious!

Chicken Mole Verde

This Chicken Mole Verde is a fresh springtime mole with tender pieces of braised chicken are cooked in a mixture of tomatillos, jalapeños, cilantro, basil, and thickened with pumpkin and sesame seeds. This special dish takes a bit more time to prepare, but makes a sophisticated centerpiece for your Cinco de Mayo party.

Shrimp Ceviche Tostadas with Coconut and Lime

A super easy, ultra healthy, shrimp ceviche tostada recipe with fresh squeezed lime juice, coconut milk, chiles, cilantro, and thinly sliced scallions. One of our most loved Mexican food recipes.

Picadillo Enchiladas

Making a large-batch of enchiladas means you can make two pans and freeze one for later! The picadillo filling of ground beef and potatoes is pure comfort.

Vegan Mexican Chocolate Popsicles

These super simple vegan Mexican chocolate popsicles are rich and creamy with hints of chili and cinnamon and chocolate and take about 10 minutes to make!

In support of this small business, ¡Hola! Jalapeño earns revenue in a few different ways. Several sponsored posts are published each month. I also earn an affiliate commission on the sales of products I link to— there are a few of those links in this post. I only feature items I genuinely love and personally use on a regular basis. This commission is an arrangement between the retailer and ¡Hola! Jalapeño (readers never pay more for products). This income allow me to run the site. Thank you for reading!

Top Photo by Blaire Moats for Better Homes & Gardens

15 Party Snacks for Cinco de Mayo

May 1, 2021 by Kate Ramos 4 Comments

If you could throw an epic Cinco de Mayo party what would it look like?

Mine would be FULL of color, bright fuchsia, deep turquoise, marigold orange. I would wear the most beautiful Otomi dress and have Vincente Fernandez blasting on the stereo…no scratch that; I’d have Vincente Fernandez LIVE in my flower-ladened backyard!

Of course there would be a massive bar with every tequila under the sun. At least 20 different margaritas on offer and table after beautifully-set table of glorious snacks.

Oh, I can throw a off-the-hook party in my head. In reality however, Cinco de Mayo will be a more mellow affair, with an icy margarita, a few friends, and Vincente Fernandez…..on the stereo.

We can have some pretty great food though. Here’s 15 ideas that you can rock at your super buena fiesta!

Warm Black Bean Dip with Feta

Surf and Turf Nachos with Crab and Steak

Seeded Pull-Apart Rolls + Warm Green Chile Queso Dip

Pickled Jalapeños Stuffed with Goat Cheese

Classic Pico de Gallo

Guacamole Deviled Eggs

Cilantro Jalapeño Hummus

Chipotle Lime Popcorn

Doritos Chicharrones de Harina (Vegan)

Mexican Relish Tray with Cóctel de Camarones, Requesón, and Pickled Onions

Bandera Paletas: Grape, Lime, and Strawberry Pops

Oven Roasted Jalapeño Poppers

Chicken and Black Bean Nachos

Chicharrones de Harina (Fried Mexican Wheat Crisps with Chili and Lime)

Need more party ideas? Head over to my Cinco de Mayo board on Pinterest!

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10 Recipes To Try This Week | 11/24/19

November 24, 2019 by Kate Ramos Leave a Comment

Welcome to the Thanksgiving Edition of #10RecipesToTry!!

This is my most favoritest week of the whole year where every bit of life revolves around cooking and eating and drinking and friends and family and all the things that I love.

I thought instead of the normal rundown of easy weeknight dinners and the occasional cocktail or dessert, I’d dedicate this week’s list of recipes to my Thanksgiving menu.

To this list I will probably add a few more things, depending on time and what my energy level allows. This year I’m making two meat entrees as Armando and the children declared they do not like turkey, but I still do. I’m going to try to win them over by making turkey confit—I mean who can resist that?! But will also oblige by making game hens just in case.

Other recipes on my wish list include: a sweet potato dish and I should probably add some other vegetable besides green beans in cream with fried onions on top. Armando has requested a big bowl of pomegranate seeds—simple enough. Other additions might include a cocktail, grazing board, dairy-free dessert, and/or a salad.

I’d love to see your menus too. Leave them for me in the comment section below.

If you’re looking for Mexican food recipes, don’t worry, they’ll be back next week! Happy Thanksgiving everyone. In this season of gratitude, please know that I am always grateful to have you here cooking with me.

Grilled Cornish Hens with Salsa Verde from Andrew Zimmern for Food and Wine (I’m going to add some wood chips to the grill to get a bit of a smoky flavor).
Brined Roasted Turkey Breast with Confit Legs from Suzanne Goin for Bon Appétit (will try the whole bird confit, not just the legs)
Whiskey Cream Gravy from ¡Hola! Jalapeño
Mole Coloradito from ¡Hola! Jalapeño
Garlic Mashed Potatoes with Spanish Chorizo and Poblanos from ¡Hola! Jalapeño
Green Bean and Mushroom Casserole from Aida Mollenkamp
The Best Cornbread Stuffing from The Crepes of Wrath (To which I may or may not add the dried cherries but of which I will definitely be substituting vegan butter and plant-based milk)
Cranberry Pomegranate Sauce from Pioneer Woman (will add whole pomegranate seeds too)
Spiced Cider Custard Pie from Erin McDowell for Better Homes & Gardens
Bourbon Pumpkin Pie from Gimme Some Oven

Green Chile Mexican Lasagna Recipe for Your Next Tailgate!

November 12, 2019 by Kate Ramos 8 Comments

This Mexican Lasagna Recipe was created in partnership with Rio Luna Organic Peppers. All thoughts and opinions are my own. Thank you for supporting the brands that make ¡Hola! Jalapeño possible.

You know what I discovered yesterday? I have NEVER made lasagna for my children. I thought surely, sometime in the last eleven years I would’ve made it at least once, but they both assured me as we were sitting down to plates of this beautiful Mexican lasagna last night that they had only eaten lasagna once in their entire lives and that was on an overseas flight two summers ago—for shame.

Rio Luna Organic Green Chiles and Chorizo Bolognese are the stars of this Mexican Lasagna. #ad #mexicanlasagna #holajalapeno #riolunaorganic

Therefore, I am forever grateful that my friends at Rio Luna Organics asked me to create something crowd pleasing and special using their green chiles for tailgating season because this Mexican Lasagna Recipe gave me major mom points. Unlock the power of peppers indeed!

4 Reasons To Make This Mexican Lasagna Recipe for Your Next Game Day Get Together

Need convincing? I’ve got at least four reasons to make this cheesy Mexican lasagna for your friends and family this weekend:

Green chiles and Mexican chorizo make the world’s BEST bolognese sauce. Rio Luna Organic Green Chiles are the highest quality organic peppers that have been used by professional chefs for years. It’s the tang people!
You can totally make this ahead of time by assembling the layers and then baking when you are ready to serve. If you want to make it way ahead it freezes beautifully too!
Lasagna sounds really time-consuming and difficult but by using no-boil noodles and a 20-minute bolognese sauce, it really doesn’t take that long at all.
This recipe feeds a crowd and is easy to transport, making it the perfect potluck dish!

Rio Luna Organi peppers make this Mexican Lasagna recipe so delicious. #ad #holajalapeno #riolunaorganics #mexicanlasagna

Pro-Tips for Cooking Mexican Chorizo

If you’ve never made any Mexican food recipes with chorizo before, you may be surprised by how different it is from other sausages.

Mexican chorizo is a raw, ground sausage. Very different from Spanish chorizo which is a cured sausage, more like salami.
It doesn’t “brown” so much as cook down into a crumbly, thick, almost sauce-like consistency.
Mexican chorizo has a lot of fat (which makes it so delicious). If you want to pour off some of the fat before adding the other sauce ingredients you can, but I like to leave it in for the flavor.
There is beef chorizo and pork chorizo. I like to use a combination of both in this recipe, but you can use all beef or all pork if you prefer.

Layer upon layer of complete deliciousness with this Mexican Lasagna Recipe. Chorizo Bolognese, three kinds of Mexican cheeses, and no-boil noodles! #ad #holajalapeno #mexicanlasagna #riolunaorganic

Favorite Mexican Cheeses for Lasagna

The best part of lasagna is the cheese, amiright?! Here’s what I used to give this one Mexican flair:

Requesón is a soft, milky cheese. Substitute whole-milk ricotta if you can’t find it.
Cotija cheese has a sharp, tangy flavor and crumbles beautifully. It is widely available in most grocery stores.
I used fresh mozzarella for it’s melty quality but you could also use Oaxaca cheese if you’d like.

Is it Spicy?

Compared to many other Mexican dinner ideas, this lasagna is fairly mild. As proof, my kids gobbled it up with no complaints—they’re mildly sensitive to heat.

An excellent way to control the heat is by using the new Rio Luna Organic labels as a guide! Their new labels feature a special heat index meter on the side letting you know just how spicy each product will be. For this recipe I used their Large Chopped Green Chiles which has a heat level of mild. Rio Luna Organic Peppers and Chiles can be found at Whole Foods nationwide and for my California readers, you can find them at Ralphs, Vons, or Safeway.

Keep in mind the chorizo you use will pack some heat as well. You can always cook a little of the chorizo in a separate pan to find out how spicy it is before adding the entire amount to a dish.

Layers of Green Chile Chorizo bolognese, cheese, and no-boil noodles will make this Mexican lasagna your new game day go-to! #ad #holajalapeno #Mexicanlasagna #riolunaorganic

What You’ll Need

Other Rio Luna Organic Recipes

I’ve been collaborating with Rio Luna Organic all year and have had a blast coming up with new ways to use their certified organic, GMO-free chiles and peppers. Check out what we’ve created and be sure to follow Rio Luna Organic Peppers on Facebook and Instagram for lots more recipe inspiration!

Mexican Lasagna made with chorizo bolognese, three kinds of Mexican cheese, and no-boil noodles is a potluck-lover's dream! #ad #holajalapeno #riolunaorganic #mexicanlasagna

Homemade Mexican Lasagna— Totally Doable, Right?

After making this recipe my thoughts about lasagna being fussy and a lot of work have totally changed. Hopefully, I’ve convinced you along the way! I’ll be making this one again for sure. Let me know if you make it too by snapping a photo and sharing it with me or drop me a comment below. Tag @holajalapeno or #holajalapeno on Instagram. ¡Buen Provecho!

Green Chile Mexican Lasagna Recipe

Two pieces of green Chile Mexican lasagna.

Print Recipe

★★★★★

5 from 5 reviews

Green chiles, chorizo bolognese, creamy layers of pasta and three different cheeses make this Mexican Lasagna Recipe your next potluck’s best friend.

Author: Kate Ramos
Prep Time: 30
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yield: 12 servings 1x
Category: main dish
Method: bake
Cuisine: Mexican-American

Ingredients

Scale

2 tablespoons olive oil

1 onion, diced

2 carrots, diced

4 cloves garlic, minced

1 1/2 pounds Mexican chorizo, beef or pork or a mixture of both

28 ounce can crushed tomatoes

1/4 cup tomato paste

7 ounce can Rio Luna Organics Large Chopped Green Chiles, drained

2 tablespoons minced fresh oregano

15 ounces whole milk requesón or ricotta

1 1/2 cups crumbled Cotija cheese, divided

1 large egg

2 tablespoons minced parsley

1 package no-boil lasagna noodles

1 pound fresh mozzarella, sliced

Instructions

Heat oil in a large saucepan over medium-high heat. Add onions and carrots and season with salt and pepper. Cook, stirring occasionally, until starting to brown, about 5 minutes. Add garlic and cook a minute more.

Reduce heat to medium-low, remove chorizo for its casing, if it has one, and cook, stirring occasionally. The sausage won’t brown per se, but cook. It takes about 10 minutes.

Add crushed tomatoes, tomato paste, chiles, and oregano. Stir to combine, bring to a gentle simmer, then reduce heat to low and cook, uncovered, until thickened, about 20 minutes.

In a medium bowl, combine requesón or ricotta, 1 cup of the Cotija, egg, parsley, and 1/2 teaspoon of salt, plus 1/4 teaspoon of ground black pepper. Stir until well combined.

Heat oven to 400°F and arrange a rack in the middle.

Spread 1/4 of the bolognese on the bottom of a 9×13-inch baking dish, covering the bottom. Top with 4 lasagna sheets, overlapping them a little if need be. Spread 1/3 of the requesón on top and 1/3 of the mozzarella slices on top of the requesón. Keep layering in this order. Add the remaining lasagna noodles and pour the remaining bolognese sauce over top. Top with mozzarella and remaining 1/2 cup Cotija cheese.

Bake uncovered for 30-40 minutes or until the top has bubbled up and browned a bit. Let stand 10 minutes before serving.

Mexican Chocolate Sweet Tamales with Hot Honey

October 29, 2019 by Kate Ramos 8 Comments

If you haven’t heard by now, I’ve got a thing for tamales. Spicy, sweet, pork or pineapple, I love them all!

Mexican chocolate sweet tamales with a bite taken out, sitting on a plate with cinnamon sugar and two cinnamon sticks in the background.

To kick off tamale season (aka the holidays) my dear friend Aida and I are teaching a tamale-making workshop at the new Feedfeed LA space on November 17.

When thinking about which tamales to make for the workshop, I knew sweet tamales were definitely going on the menu.

They are one of the most traditional Mexican desserts but many people have never even heard of them, let alone tasted one before.

What Are Sweet Tamales Made Of?

These Mexican desserts are similar to savory tamales in that the base is a masa, or dough, made with corn flour.

The masa harina, or corn flour, is mixed with sugar and in this case, cocoa powder, butter, and milk instead of salt, lard, and broth like in a pork or chicken tamal.

Chocolate tamales wrapped in corn husks ready to be steamed in a stock pot with a steamer insert.

The biggest difference between sweet and savory tamales however, is the way they are made.

The savory tamales are typically masa dough that is wrapped around a filling. With authentic Mexican desserts like these Mexican chocolate tamales, the dough is made more like a cake batter where the butter and sugar are creamed together until super light and fluffy then the flour and milk are mixed in little by little to create an airy dough.

An overhead shot of a mixer. A mixing bowl with the dough to make chocolate tamales on one side and chocolate chips on the other side.

Sometimes the sweet dough gets filled but here the chocolate chips are folded in and the masa gets rolled up just as it is in the corn husks, making these a much easier version to make!

chocolate masa ready to be rolled into a sweet tamal. #holajalapeno #mexicandessertrecipes

How Do You Eat Them

Mexican dessert recipes like these tamales are best eaten warm right out of the steamer when the chocolate chips have melted into gooey pockets.

I like to take it a step further however and make some hot honey to drizzle on top. Other options might be:

Tamales Make The BEST Day of the Dead Recipes

Plate with two chocolate tamales sitting on it dusted with cinnamon-sugar and two cinnamon sticks. A fork is on one side with a bite of tamale on it.

Why wait for the holidays to enjoy these Mexican sweets? These Mexican chocolate bundles are great for celebrating Día de los Muertos too!

If you do give them a try, I can’t stress enough to really whip the butter (or coconut oil) and sugar together really well, some say for as long as 10 minutes in a KitchenAid or hand-held mixer.

I think 3 or 4 minutes seems to be enough. Beating the fat like this is what make light, airy tamales, without this step the tamales can be dry and crumbly.

Looking for more?

Check out another favorite, Sweet Lime Tamales!

Mexican Chocolate Sweet Tamales

Sweet tamales are like light, fluffy sponge cake wrapped in a corn husk package. These are flavored with rich chocolate and drizzled with spicy honey.

Print Recipe

★★★★★

5 from 2 reviews

Sweet tamales are like light, fluffy sponge cake wrapped in a corn husk package. These are flavored with rich chocolate and drizzled with spicy honey.

Author: Kate Ramos
Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 1 hour 45 minutes
Yield: 18–24 tamales 1x
Category: dessert
Method: steam
Cuisine: Mexican

Ingredients

Scale

25–30 dried corn husks

3 cups masa harina flour

1/4 cup unsweetened cocoa powder

1 1/2 teaspoons ground cinnamon

1/2 teaspoon baking powder

1/4 teaspoon kosher salt

1/4 teaspoon chipotle chili powder

1 1/2 cups unsalted butter or coconut oil, room temperature

1 1/4 cups granulated sugar

2 cups whole milk or unsweetened plant-based milk

1 teaspoon vanilla extract

2 cups (one 12-ounce bag) chocolate chips (I like bittersweet)

Cinnamon sugar and Spicy Honey, for serving

Instructions

Bring a large pot of water to a boil. Remove from heat and soak the corn husks, pushing them under water with kitchen tongs. Let soak 30 minutes then remove from the water and wipe clean. You will need 24 corn husks that are at least 4-5 inches wide at the bottom.

Meanwhile, combine masa harina, cocoa powder, cinnamon, baking powder, salt, and chipotle powder in a large bowl. Whisk until completely incorporated.

Combine butter or coconut oil and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium until very fluffy, about 3-4 minutes. Don’t skimp on this step, this is what gives you fluffy tamales.

Combine milk and vanilla in a liquid measuring cup.

Scrape down the sides of the mixing bowl then add 1/3 of the masa mixture. Mix on low until combined. Add half of the milk, mix to combine, then repeat until all the masa and milk mixtures have been added, scraping down the sides of the bowl as you go.

Add chocolate chips and mix on low just until combined.

Scoop 1/4-1/3 cup of the chocolate masa and roll into a 3-4 inch log with your hands. Place the corn husk on a clean surface with the wide side closest to you. Place the masa log on one side of the corn husk and roll the corn husk around the log, covering completely. Fold the skinny top half over the bottom half and place seam-side down on a baking sheet. Repeat with remaining corn husks and dough.

Fill the bottom of a tamale steamer with water then place the steamer rack on top. You can also use a pasta pot that has a removable liner or a large stock pot with a steaming basket. Place over high heat.

Once pot is filled with steam, carefully stand the tamales, open-side-up, in the pot so they are leaning on each other and don’t fall over and unravel. Cover tightly and steam for 45 minutes or until the dough is firm and cooked through. Check the water level occasionally to make sure the pot doesn’t dry out.

Serve warm with cinnamon sugar and spicy honey. Enjoy!

Notes

Tamales can be frozen uncooked or cooked for up to 3 months. Keep sealed tightly in freezer bags.

If you freeze them before steaming, follow the steaming instructions above to cook before eating. If you freeze them already steamed, rewarm them by heating a couple tablespoons of water in a frying pan, adding the tamales and cover until warmed through, about 15 minutes. They also can be reheated in the microwave, although the ends tend to get a little crusty.

Carne Asada Sopes with Avocado

October 22, 2019 by Kate Ramos 14 Comments

When it comes to making healthy Mexican recipes, I think world of sopes often goes overlooked. They don’t have the hype of tacos but these toasty little gluten-free shells with the soft interiors have lots to love and are actually pretty easy to make at home.

What Are Sopes?

Homemade Mexican Sopes topped with grilled Carne Asada, thick slices of avocado, and crunchy vegetables. #holajalapeno #sopes

Sopes are made from the same dough as corn tortillas—a simple mixture of masa harina and water—but formed into a thicker round with a handy little rim that makes them sturdier and able to take on all kinds of toppings.

They are the perfect party food—they can be eaten one-handed and their open-faced nature means you can pile them high with everything from vegetable ceviche to melted cheese.

How To Make Sopes

How to make Mexican sopes at home. It is so much easier than you think! Sopes topped with grilled steak, avocado, cheese, and vegetables. #holajalapeno #sopes #Mexicansopes

I wouldn’t count myself among the best Mexican food blogs if I didn’t tell you how to make them at home! Keep in mind you can make them as big or as small as you’d like. Miniature versions make great little bites for parties and larger versions (like this recipe) serve as good main course food.

Mexican sopes are actually way easier than making homemade corn tortillas. You don’t need a tortilla press and they are thicker which means the chances of them ripping are less likely. Just form the masa into thick rounds and toast on a dry, hot comal until cooked on both sides.

While they are still warm, pinch the sides of the sopes with your fingers to create a little rim. Then flatten the middle so it makes a nice, even base. Now you’re ready to fill!

Tell Me More About That Carne Asada

Typically beans are the base for these sopes de asada but I wanted to keep these a bit lighter with grilled slices of succulent carne asada (or grilled steak), lots of crunchy vegetables, and a sprinkling of cheese.

The grilled steak is our family’s go-to Carne Asada recipe which is a simple marinade of beer, garlic, and lime. It’s perfect for tenderizing pieces of flank steak which can be on the chewier side—but with tons of flavor.

If red meat isn’t your thing, don’t worry. Mexican food recipes with pictures is my specialty so feast your eyes on these other ideas for toppings:

If you give it a try, let me know in the comments below! I’d love to hear how it goes. Happy Cooking!

Carne Asada Sopes with Avocado

How to make Mexican sopes with grilled steak and avocado.

Print Recipe

★★★★★

5 from 7 reviews

Everything you need to know about making the BEST Mexican sopes! This easy sopes recipe is topped with grilled carne asada, ripe avocado, and queso fresco.

Author: Kate Ramos
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Yield: 12 sopes
Category: main
Method: grill
Cuisine: Mexican

Ingredients

For the Carne Asada:

1 1/2 pounds flank steak

3 cloves garlic, minced

Juice of 2 limes

1 (12-ounce) beer

For the Sopes:

2 cups masa harina

1 teaspoon kosher salt

1 1/2-2 cups hot water

For the Toppings:

2 ripe avocados

Crumbled queso fresco

Thinly sliced watermelon radishes

Thinly sliced red onion

Instructions

For the Carne Asada:

Season the flank steak generously on all sides with salt and pepper. Place in a shallow baking dish. Sprinkle with garlic and squeeze the two limes over the steak. Pour beer over the top, cover and let marinate for at least 1 hour or up to 4 hours.

For the Sopes:

Combine masa harina and salt. Add 1 1/2 cups hot water and mix with a wooden spoon at first to combine, then squeeze water into the flour with your hands. Knead briefly. If dough seems crumbly and dry, add more hot water a little at a time. You don’t want it to be sticky, but it shouldn’t crack when you roll a piece into a ball.

Heat a dry comal, cast iron skillet, or nonstick frying pan over medium-high heat.

Form a pool-ball sized piece of dough into a circle, then flatten into a 1/2-inch thick circle. Place dough directly on hot comal and cook, undisturbed until it forms a nice crust, about 2 minutes (turn heat down if it is burning or cooking too fast). Flip and cook other side about 2 minutes more.

Remove from pan and pinch sides to form a rim. Flatten middle to make an even base. Repeat with remaining dough.

To Finish:

Heat a grill to medium-high heat. You can also cook the steak in a hot frying pan slicked with oil if you’d like.

Remove steak from marinade and grill until done to your likeness, about 10 minutes for medium. Let rest 5 minutes then slice into thin, bite-sized pieces.

Place sopes back over a hot comal (add a slick of oil if you want the bottom to crisp a bit) and let cook until nice and warm.

Top with slices of steak and any toppings you’d like; avocado slices, watermelon radishes, Queso fresco, sliced red onion. I like to finish them with a drizzle of nice olive oil and a squeeze of lime. Enjoy!

Grilled Salmon Al Pastor with Herb Guacamole

October 7, 2019 by Kate Ramos 14 Comments

This post is sponsored by Kingsford Charcoal. All thoughts and opinions however, are my own. Thank you for supporting the brands that make ¡Hola! Jalapeño possible.

Is there anything more effortlessly impressive than a whole side of grilled salmon?

It really takes little more then 10 minutes on the grill but looks so gorgeous when it’s done and feeds a crowd to boot!

Why Grilling Is The Best Way to Entertain

With the start of the holiday season upon us, I’m excited to be partnering with Kingsford to give you all a gentle nudge that—if the weather permits—to take the party outside!

Getting ready to fire up the grill with Kingsford Charcoal. A green grill with two bags of Kingsford Charcoal next to it with a pan of baby squash on top.

It is only natural during any party that guests want to be where the action is.

When I’m throwing a dinner party inside that means everyone ends up in my extraordinarily tiny kitchen.

If I’m grilling however, there’s plenty of room in my backyard for everyone to mingle and chat, drink in hand, while the food sizzles away.

Filling the grill with Kingsford Charcoal for the best authentic BBQ flavor.

Not to mention that I can’t think of one thing that doesn’t benefit from Kingsford Original Charcoal’s smoky wood-fired flavor.

This grilled salmon recipe is no exception.

Those classic charcoal briquets have the best authentic BBQ flavor and it comes through in everything it touches.

How to Make A Whole Side of Grilled Salmon

This Grilled Salmon Al Pastor with Herb Guacamole is truly an unforgettable feast!

It features a whole side of wild Alaskan salmon (which I highly recommend over farmed salmon).

The fish is marinated in the classic Al Pastor flavors of chipotle chile, ancho chile, lime, raw sugar, oregano, and garlic.

Preparing the marinade for grilled salmon al pastor.

It may seem a bit intimidating to grill a whole side of salmon but it’s totally worth a try.

The side is so impressive when served and the salmon doesn’t dry out as easily as when cut into filets. Here’s a few tips for success:

Preheat the grill grates and oil them right before you put the fish on the grill.
Don’t move the fish around once it starts cooking. Flip it only once.
Use two long spatulas to flip and remove the fish when it’s done.
And if you really don’t want to attempt it, cut the side of salmon into individual filets before marinating and grilling. OR….
Grill the whole side in a piece of aluminum foil. Although you won’t get any crispy skin if you do this, which I really, really love.

What Goes with Grilled Salmon Al Pastor

Homemade guacamole loaded with fresh herbs

Grilled whole side of salmon with homemade guacamole loaded with herbs.

This guacamole recipe was inspired by one I had at Atla when I was in New York last month.

The key is to use as many different fresh herbs as possible.

The bursts of anise from the tarragon and basil, the light lemon notes of Italian parsley, and of course the intensity of fresh cilantro take idea of guacamole and turn it on its head.

Grilled baby butternut squash

Toss some butternut squash on the grill while you have it lit!

I roasted these baby butternut squash that I found at last Saturday’s Farmer’s Market in a hot oven for about 20 minutes then finished them on the grill while the salmon cooked.

Cut the squash in half, scoop out the seeds, and toss with olive oil, salt, pepper, and a few herbs before roasting.

Ready to this Grilled Salmon Recipe a try?

Side of salmon marinated and ready for the grill.

I know it’s not traditional, but this would be an excellent alternative meal for anyone who doesn’t love having turkey for Thanksgiving.

Even the grilled butternut squash would make an excellent Thanksgiving side—hey, one less thing to put in the oven!

What dish do you think is best cooked over charcoal? Leave me a comment below and let me know!

Grilled Salmon Al Pastor with Herb Guacamole

grilled salmon and grilled baby butternut squash being cooked on the grill.

Print Recipe

★★★★★

5 from 7 reviews

Smoky wood-fired grilled salmon marinated in chipotle, ancho chile, and garlic then topped with homemade guacamole mixed with tons of fresh herbs and lime.

Author: Kate Ramos
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Yield: 6–8 servings 1x
Category: Main Dish
Method: Grill
Cuisine: Mexican

Ingredients

Scale

Kingsford Original Charcoal, for grilling

For the Salmon:

1 (3-pound) side of wild Alaskan salmon

1 tablespoon raw sugar or dark brown sugar

1 tablespoon canola oil

3 teaspoons kosher salt

2 teaspoons chipotle chili flakes

2 teaspoons ancho chili powder

3 cloves garlic, minced

1 lime, juiced

1 teaspoon dried oregano

1/2 teaspoon ground black pepper

For the Herb Guacamole:

3 ripe avocados, peeled, pitted, and cubed

1/3 cup minced red onion

1 lime, juiced

1 teaspoon kosher salt

1/2 cup roughly chopped fresh herbs such as cilantro, basil, tarragon, dill, parsley, or a combination.

Instructions

For the Guacamole:

Combine avocado, red onion, lime juice, and salt in a medium bowl. Mash avocado with the back of a fork to break up some of the pieces but leaving most of them in hunks. Gently fold in herbs. Taste and add more lime juice or salt if needed.

Press a piece of plastic wrap directly onto the guacamole. Cover bowl tightly with another piece of plastic wrap. Refrigerate until ready to serve.

For the Salmon:

Remove any pin bones from the salmon with kitchen pliers and place fish on a large baking sheet.

Combine sugar, oil, salt, chipotle chili flakes, ancho chili powder, garlic, lime juice, oregano, and black pepper in a medium bowl. Stir to combine. Spoon marinade over fish, set aside while you prepare the grill.

To Prepare Grill:

Empty any ashes from the bottom of the grill and open the top and bottom vents. Pour Kingsford charcoal into grill and light. You want to cover at least 3/4 of the bottom of the grill with charcoal so the entire side of salmon cooks evenly.

Place grill grates over the lit charcoal to preheat them. Once coals are covered with gray ash, use a grill brush to clean the grates.

Soak a paper towel with a couple tablespoons of canola oil and using a long pair of tongs, wipe grates with oil.

Place salmon, meat-side down (skin-side up) on grill. Grill, undisturbed for 5 minutes. Using two long, metal spatulas, carefully flip fish over and cook other side another 5 minutes or until opaque and firm to the touch.

Transfer to a large serving platter, top with guacamole and serve.

Notes

If grilling a whole side of salmon is too cumbersome, cut the side into individual filets before marinating and grilling.

Crock Pot Mexican Pulled Pork Sandwiches

September 24, 2019 by Kate Ramos 8 Comments

This Mexican Pulled Pork recipe was sponsored by the National Pork Board. All thoughts and opinions, however, are my own. Thank you for supporting the brands that make ¡Hola! Jalapeño possible.

I’m a firm believer that there is nothing quite as satisfying as a tender, flavor-packed pulled pork sandwich. Meat that gives at just the slightest pressure to reveal shreds of achiote and garlic marinated pork, just waiting to be piled on a fluffy bun and topped with quick-pickled vegetables and crispy onion straws. Are you ready or what?

What Cut of Pork is Best for Pulled Pork?

Pork Shoulder getting ready to be made into Mexican Pulled Pork sandwiches. #holajalapeno #pork #porkshoulder

I’m excited to be working with the National Pork Board to bring you this incredible recipe that is such a crowd-pleaser. We love all cuts of pork and find that our local Von’s has the best selection for fresh pork whether that’s pork chops or tenderloin, but the best cut for pulled pork is pork shoulder.

At Vons they sell pork shoulder with the bone-in or boneless. I chose boneless for this recipe as you get more meat for your money, but the bone offers tons of flavor, so either way you really can’t go wrong. What you’re looking for is a piece with a good ratio of fat to meat. The fat melts as it cooks and makes it super tender and flavorful. If you are looking for more healthy Mexican recipes, you can substitute a leaner cut of pork like a pork loin or tenderloin but keep in mind it won’t be quite as juicy.

What Should I Serve with Mexican Pulled Pork?

Making Mexican Pulled Pork Sandwiches from pork shoulder cooked in a crock pot, onion straws, and pickled vegetables. #holajalapeno #pulledpork #pulledporksandwiches

This pulled pork is essentially my easy Cochinita Pibil recipe but made even easier in the crock pot. It is one of my favorite Mexican dinner ideas for entertaining. You simply throw everything in the slow cooker and walk away.

One unique aspect to this recipe is lining the crock pot with fresh banana leaves like how authentic Cochinita Pibil is made. You can skip this step if you prefer.

Wrapping pork shoulder with banana leaves in a crock pot.

Since we are taking the easy route with the pork, I thought it would be fun to top the sandwich with a few tasty toppings that are absolutely optional, but so worth it.

First up, are crispy-fried pickled onion straws. Pickled red onions are traditionally served with Cochinita Pibil tacos, so it’s only logical that they appear here as well, but instead of just a straight-up pickle, I took it one step further and turned them into crispy onion strings with tons of tangy flavor. To really get that pickled flavor to come through, give the onions a good overnight soak in the pickling liquid before frying.

Mexican Pulled Pork Sandwich on a plate with onion straws and pickled vegetables. #holajalapeno #pulledpork #pulledporksandwich

The second topping essentially takes the exact same pickling liquid (in fact, you can make one big batch and divide in two) and makes a colorful rainbow of pickled vegetables. I used carrots, different colored radishes, and yellow bell pepper, but you can use any crunchy vegetable you have. You will find yourself using this quick-pickle method again and again. It is so easy and good.

Try it this weekend or save this post for company—it is one of my favorite Day of the Dead recipes!

Crock Pot Mexican Pulled Pork Sandwiches

Print Recipe

★★★★★

5 from 5 reviews

The most tender, flavor-packed Mexican pulled pork sandwich ever! Pork shoulder seasoned with achiote, citrus, and garlic slowly simmered in the Crock Pot.

Author: Kate Ramos
Prep Time: 1 hour
Cook Time: 4-8 hours
Total Time: 5-9 hours (depending on slow cooker setting)
Yield: 6–8 sandwiches 1x
Category: sandwich
Method: slow cooker
Cuisine: Mexican-American

Ingredients

Scale

3 pounds boneless pork shoulder

3.5 ounce package achiote paste

1 cup fresh orange juice (from 3–4 oranges)

1/4 cup fresh lime juice (from 2 limes)

3 teaspoons kosher salt

banana leaves, optional

1 head garlic, broken into cloves and cloves peeled

6 sandwich buns

For the Pickled Vegetables:

1 large carrot

3 rainbow radishes

1 yellow bell pepper

1 cup water

1/2 cup distilled white vinegar

1/2 cup granulated sugar

1 teaspoon kosher salt

cilantro leaves

For the Pickled Onion Straws:

1 medium red onion, thinly sliced

1 cup water

1/2 cup distilled white vinegar

1/2 cup granulated sugar

1 teaspoon kosher salt

2 cups vegetable oil, for frying

1 cup all purpose flour

Instructions

Crumble achiote paste into the blender. Add orange juice, lime juice, and salt. Blend on high until combined.

Line the inside of the slow cooker with banana leaves, if using. Place pork shoulder in banana leaves, and pour achiote marinade over pork. Add garlic. Cover top with banana leaves. Place the lid on the slow cooker and cook on high for 4 hours or low for 8 hours.

Meanwhile make the pickled vegetables. You can use any vegetables you’d like here, whatever is colorful in the market, the vegetables listed are just a suggestion. Whatever vegetable you use, trim it, peel it if necessary, and remove the seeds. Cut into thin julienne strips and toss together in a heat-proof bowl.

Heat water, vinegar, sugar, and salt over medium-high heat in a small saucepan. Whisk to dissolve sugar then bring to a boil. Pour hot pickling mixture over vegetables and let cool. Cover and refrigerate until cold. Mix with cilantro.

For the Pickled Onion Straws:

Making the pickled onion straws is very similar to the pickled vegetables. Slice the red onion into thin rings.

Bring the pickling mixture to a boil and pour over onions. Let cool to room temperature, at least 1 hour. Ideally you will have time to cover and refrigerate over night. The onions are best if made a day in advance and let sit in the pickling liquid to marinate.

When ready to fry, heat oil in a deep frying pan over medium-high heat. Season flour with salt and pepper in a medium bowl. Drain onions and toss a handful at a time into the flour mixture.

Test the oil to see if it is ready by adding a pinch of flour, if it bubbles and disintegrates immediately the oil is hot enough. If this happens slowly, give it a minute or two more to heat up.

Once oil is hot, add onions a handful at a time and let fry, undisturbed until golden on one side. Flip and fry the other side until crisp. Transfer with tongs to a paper-towel lined plate, season with salt. Repeat with remaining onions.

For the Sandwiches:

Shred meat into bite-sized pieces and mix with the sauce and garlic cloves. Layer meat on the buns, top with pickled vegetables and onions straws and serve.

Notes

Pickled vegetables can be made up to a week in advance.

How To Create a Mexican Appetizer Board

June 13, 2019 by Kate Ramos 9 Comments

Thank you to José Olé for sponsoring this Mexican Appetizer Board post.

The theme of this summer is: Effortless.

Yes, to having friends over, but no, to sweating over a hot stove all day. It’s my party and I’m going to have fun if I want to! Which I totally, absolutely, 100% do.

So what’s the answer? Creating a jaw-dropping, gorgeous Mexican appetizer board using José Olé’s delicious Mini Tacos, Beef and Cheese Chimichangas, and Chicken and Cheese Taquitos as the main focus. All José Olé’s products are made with the best ingredients, so they taste just like homemade! They also make any appetizer board feel like a real meal, and offer plenty of selection so there’s something for everyone at the party.

Mexican Appetizer Board Essentials

There are four basics every appetizer board needs:

Some crunchy carbs for dipping. For this board I choose a selection of chips and some crispy okra. Always think about color and texture when making your selections, you want a good variety.
Dip! Everyone loves dip. You can make your own, like I did, or buy your favorites. This board features my creamy White Bean Dip and fresh Tomatillo Pico de Gallo.
Something substantial, this is where José Olé’s frozen Mexican appetizers come in.
Something fresh. Fill in the gaps in your board with lots of fresh vegetables. Again think color and variety and most importantly, what’s in season for maximum flavor.

How to Assemble the Board

I like to stock up on extra-large trays to use as serving platters. I also have a variety of food-safe wooden pieces, like the one pictured, to use when I’m serving tons of people or just have a large variety of foods on my board. A large, wooden cutting board works great too.

Not everything needs to be on a separate plate or bowl either. Arrange something in small dishes and stack others directly on the board to make it visually appealing.

A Word On the Dip

The dips are essential as they tie everything together. If you love guacamole, then make (or buy) that instead of the bean dip and tomatillo salsa featured here. Just keep in mind it’s always nice to have something creamy or pureed as well as something bright and colorful. You can also make a hot dip too if you’re feeling extra fancy.

When to Serve An Appetizer Board

I can think of a million and one opportunities to serve this board, but off the top of my head, this board would be perfect for:

Graduation Parties
Father’s Day
4th of July
Summer Birthdays
Sunday Backyard Barbecues

Just make sure to stock up on a selection of José Olé Frozen Mexican Appetizers and you’ll always be ready!

One last thing…

What do you think? 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.

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

The Ultimate Summer Entertaining Guide

May 29, 2019 by Kate Ramos 4 Comments

This Ultimate Summer Entertaining Guide is sponsored by Juicy Juice. All opinions are my own. Thank you for supporting the brands that make this blog possible.

Alright, who’s got their entertaining game prepped and ready for summer?

If there ever was a time to gather with friends, the long, warm days of summer are it! But before you get even a teensy bit stressed about the thought of it all, allow me to convince you that hosting a summer get-together is really pretty simple.

Tip #1: The warm, relaxed nature of the season means as long as you take the party outside, you’re halfway there!

I’m a firm believer that you don’t need to slay all day in the kitchen to make a good meal. In fact, sometimes, less is more, like buying some really high-quality favorites so you can spend less time cooking and more time enjoying the party. That’s why I’m excited to once again be partnering with Juicy Juice to spread the word about their newest drink, Juicy Juice Fruitfuls Organic, which is 100% in the spirit of easy summer entertaining.

Their new, all-organic juice has 45% less sugar with the same great taste that Juicy Juice is known for so you can feel good about serving it to your kids and guests without the sugar overload. We all know how important it is to stay hydrated during the hot summer months and the Fruitfuls Organic juices come in new multi-serve bottles in fruity flavors like Apple, Grape, and Fruit Punch–perfect for serving a crowd.

Read on for my ultimate summer entertaining guide. What are your easy, warm weather party ideas? Leave me a comment below, I’d love to know!

Al Fresco Bagel Brunch

Super hot afternoons gives us the perfect excuse to get together earlier in the morning when the weather is nice and cool. Setting up a bagel brunch is one of my favorite ways to entertain because the cooking is minimal and everyone gets to make their breakfast exactly how they like it.

Bagel Brunch Menu

Freshly-Baked Bagels in multiple flavors
Cream Cheese
Fruit
A Simple Salad
Hard-Boiled Eggs
Lox and Prosciutto
Coffee and Juicy Juice Fruitfuls Organic Grape Juice

Tip #2: Don’t worry about fancy flower arrangements. A row of fresh-cut blooms down the center of the table sets the perfect, laid-back tone of summer.

Summer Grilling Party

A dinner under the stars is summer heaven in a nutshell. Cooking everything on the grill means very little clean up too. These two-ingredient Grilled Green Mole Pork Chops are the essence of simple and still huge on flavor.

Summer Grilling Party Menu

Grilled Green Mole Pork Chops
Vegetables grilled in a grilling basket (peppers, onions, and zucchini tossed in olive oil, salt, and pepper)
Quinoa with Sweet Corn and Scallions
Guava Cream Pie Pops
Juicy Juice Fruitfuls Organic Fruit Punch

Ceviche Tostada Bar

Tossing together a few different types of ceviche takes almost no actual cooking. Make sure you hit up your local seafood market for the freshest selection and make a batch of our Cauliflower Ceviche for non-meat eaters. Fill in the menu with a tall stack of tostada shells for serving and you’re all set!

Ceviche Tostada Bar Menu

Tip #3: Serve ceviche on platters of ice to make sure everything stays fresh and cold. Buy a few bags and store them in a cooler so they don’t take up precious freezer space.

The Beverage Station

Any party you throw this summer needs a beverage station to make sure everyone stays hydrated without you having to lift a finger.

Tie a paper straw to each glass so guests can help themselves.
Make flavored water by filling a beverage dispenser with fresh fruit (I used sliced oranges), fresh herbs, or vegetables like cucumbers then top with ice and water.
Stock up on Juicy Juice Fruitfuls Organic Juices

One last thing…

What do you think? 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.

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

Seven Tips for a Stress-Free Game Day Party

January 19, 2019 by Kate Ramos 8 Comments

This Stress-Free Game Day Party post has been sponsored by Tyson Foods Inc. All thoughts and opinions are my own.

I’m going to come right out and say it: Entertaining can be stressful…but, it doesn’t have to be and a Game Day party is at the top of the list of gatherings that should feel fun, casual, and relaxed.

The biggest hurdle by far is the food, but picking up some tasty appetizers that everyone loves, like Tyson® Any’Tizers® Boneless Chicken Bites,Tyson® Crispy Chicken Strips, and Aidells® Meatballs at your local Kroger immediately lowers the anxiety level. In fact, purchase these items today at your local Kroger or Kroger family store, stock them in the freezer and you’ll be ready to go for game day! Save today with this Shopkick offer!

Seven Tips for a Stress-Free Game Day Party

1. Buy Your Favorite Apps

Like I said, figuring out what you’ll serve is everyone’s biggest source of anxiety. The good news is, you don’t have to perfect the most Pinterest-worthy football-shaped cake for everyone to have a good time.

Gathered around on a cold Sunday afternoon watching the game, people want to indulge in their favorite appetizers, and you can easily pick those up in the frozen food section at your local Kroger. Tyson makes delicious crispy chicken strips and boneless chicken bites (we’re partial to the Buffalo style). Another one of our store-bought favorites are Aidells Pineapple and Teriyaki chicken meatballs.

2. Make Some Easy Dips

If you want to add a personal touch, whip up some homemade guacamole, super simple salsa verde, or ranch dressing to go with your appetizers. Do you have a favorite queso recipe or onion dip? Make it! This Fiery Habanero Salsa goes particularly well with crispy chicken strips.

3. Figure Out Where Everyone Will Sit

On Game Day, clearly everyone is going to want to watch the game. Make sure you have this figured out beforehand so you’re not scrambling when guests arrive. Ask friends to bring folding chairs or spread out a fluffy blanket on the floor if you don’t have enough seats.

4. Don’t Forget the Drinks

Load up a cooler with beer and non-alcoholic drinks too. Having drinks in a cooler and not in the refrigerator will free up fridge space. Put them on ice early in the day so they are nice and cold for game time.

5. Set Up a Buffet Space

Have a designated area for the food, plates, napkins, and silverware that is not the kitchen table. Some people will want to sit down and eat there or have a place to chill if they came for the food and not necessarily the game.

6. Chips on chips on chips

Having a spread of substantial Tyson Foods like chicken fingers and yummy meatballs is essential but you’ll also need lots of snacks like tortilla chips, pretzels, and popcorn for munching.

7. Overestimate How Much Food You’ll Need

The last thing you want is to run out of food and have to order pizza before half time. People tend to eat way more than you’d think and it’s always better to have leftovers than not enough. To set yourself up for a stress-free Game Day party, buy extra bags of Tyson Any’tizers® Boneless Chicken Bites,Tyson Crispy Chicken Strips, and Aidells® Meatballs just to be safe. The best part is they don’t take long to prepare so people won’t be hungry long! Don’t forget that awesome Shopkick offer for great deals on your favorite Tyson Foods at Kroger!

One More Thing

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!

Baked Mexican Street Corn Pumpkin Dip

October 9, 2018 by Kate Ramos Leave a Comment

I would argue that anything baked in a pumpkin is better, and if there’s anyway to continue eating elotes, the grilled Mexican street corn covered in spicy mayonnaise and cheese, through the fall and onto the holiday season, than this would be it.

You’ve probably enjoyed, or at least heard, of the sweet and spicy, creamy and fresh combination that is elotes, now let’s take all of that, mix it into a cheesy dip and bake it until bubbly in a miniature pumpkin.

We’ve now got a warm Mexican street corn dip ready to be scooped up with crackers, radish wedges, or even tortilla chips. The roasted pumpkin not only serves as a festive container to bake the dip in, but also when you dig in your cracker you get a bit of that sweet, slow roasted pumpkin too. Pretty awesome, right?

How to Make Mexican Street Corn Dip

This cheesy sweet corn dip has a creamy base made with Best Foods® Avocado Oil with a hint of Lime Mayonnaise Dressing. I’ve been a dedicated Best Foods (or Hellmann’s depending on what part of the country you’re in) lover for as long as I can remember. Best Food Mayonnaise is much more than a condiment. The rich and creamy taste can help enhance the flavor of a variety of recipes – like this one – and can be used as a nutrition “encourager” to incorporate more vegetables into every meal.

Using the mayo as a base and inspired by makemealsthatdomore.com version of grilled street corn I added Knorr® Chicken flavor Bouillon, Mexican Oaxaca cheese because it melts like a dream when baked and lots of Cotija cheese for its intense, sharp flavor that balances perfectly with the sweetness of the corn and creamy pumpkin.

I’m planning on making this my star appetizer this fall and with lots of holidays and parties on the horizon, this recipe will be on repeat. From Halloween straight through Thanksgiving this is the perfect party snack for stress-free entertaining.

Baked Mexican Street Corn Pumpkin Dip

Print Recipe

This Mexican Street Corn Dip baked in a pumpkin is our new go-to appetizer for fall. Creamy, cheesy corn with layers of spice is delicious and adorable too!

Author: Kate
Prep Time: 30 mins
Cook Time: 1 hour
Total Time: 1 hour 30 mins
Yield: 10-12 servings 1x

Ingredients

Scale

1 small sugar pie pumpkin
3 1/2 cups sweet corn kernels, fresh or frozen
1 cup (about 5 ounces) diced Oaxaca cheese
1/2 cup Hellmann’s® or Best Foods® Avocado Oil with a hint of Lime Mayonnaise Dressing
1/2 cup reduced fat sour cream
1/2 cup Cotija cheese
1/4 cup chopped cilantro
1 tablespoon lime juice
2 teaspoons Knorr® Chicken flavor Bouillon
2 teaspoons grated lime zest
1 teaspoon ancho chili powder
1 teaspoon kosher salt

For Serving:

Crackers, tortilla chips, radishes, celery sticks, carrot sticks

Instructions

Heat oven to 400°F and arrange rack in the bottom.
Cut the top off of the pumpkin and reserve. Scrape out the insides and continue until all of the seeds and stringy insides are scraped clean. Place the cleaned out pumpkin and top in a cast iron skillet or baking sheet.
Combine remaining ingredients in a large bowl. Scoop corn dip into the pumpkin. If it doesn’t all fit you can place the rest in a separate baking dish or freeze for later.
Cover with the pumpkin top and bake for 30 minutes. Remove top and continue baking until bubbly and browned on top, about another 30 minutes.
Serve hot with crackers, chips, and/or veggies.

Notes

You can complete the recipe through step 3 and refrigerate the day before.

More Fall Appetizers

One More Thing

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

PIN IT FOR LATER!

Worm Salt Bagels with Rajas Cream Cheese and Tomatoes

August 14, 2018 by Kate Ramos Leave a Comment

What initial reaction does Worm Salt Bagels elicit?

Ewww?

Ooooo?

or maybe….huh?

Worm salt or Sal de Gusano is exactly what it sounds like. Salt, mixed with dried chiles and ground worms. It is slightly smoky, a teensy bit spicy (depending on the brand you use) and adds a deep umami flavor to everything it touches. Don’t think about it too much and you’ll be fine.

My worm salt of choice is made via a collaboration between Jacobsen Salt Co. and Masienda. It is made with toasted pasilla chiles and has a mild heat and smoky flavor that enhances everything from Watermelon Margaritas to well…bagels.

Tips to Making Worm Salt Bagels

So once you’ve got your hands on some worm salt, the bagels are a pretty fun project. They start out like your basic bread dough; yeast, warm water, flour, salt. That true bagel flavor comes from barley malt syrup which may be a bit tricky to find so order it online or you can use brown sugar too.

The dough gets mixed, let it rise, and then shape into long ropes and bring them together for the traditional bagel shape. Try to use as little flour as possible during the shaping stage. The more flour you use, the tougher the end product will be.

Then it is time to boil the bagels— or really just simmer them—which creates that thin crust and delicious chewiness of an irresistible bagel.

Give it a try! Who cares if they don’t turn out perfect, they’ll still taste incredible. Especially topped with rajas or charred poblano chile cream cheese and thick slices of garden heirloom tomatoes.

Worm Salt Bagels with Rajas Cream Cheese and Heirloom Tomatoes

Print Recipe

Author: Kate Ramos
Prep Time: 1 hour
Cook Time: 40 mins
Total Time: 1 hour 40 mins
Yield: 12 bagels 1x

Ingredients

Scale

For the Bagels:

1 3/4 cups warm water (about 105-110°F)
1 (7-gram) package dry yeast (2 1/4 teaspoons)
4 cups bread flour
3 tablespoons barley malt syrup or brown sugar
1 tablespoon worm salt (sal de gusano) plus more for sprinkling on top

For the Rajas Cream Cheese:

1 poblano chile
8 ounces softened cream cheese

To Assemble:

Thick slices heirloom tomatoes

Instructions

For the bagels:

Combine water and yeast and let sit 10 minutes or until creamy and dissolved.
Combine flour, malt syrup or brown sugar, and salt in the bowl of a stand mixer.
Add water mixture and mix on low with the dough hook attachment until combined. Increase speed to medium and knead 8 minutes. Check halfway through, if the dough seems dry add more water a couple tablespoons at a time, if it seems to wet add the same amount of flour. Dough should be slightly sticky but pull away from the sides of the bowl. It is better to have the dough too wet than too dry, you can always add more flour when you are shaping it into bagels.
Cover bowl with plastic wrap and let rise 20 minutes, it may not double in size—that’s okay.
Heat oven to 425°F.
Fill a deep, wide pan with water and bring to a boil. Reduce to a simmer, and cover until bagels are ready. Line 2 baking sheets with parchment paper and 1 more baking sheet with a wire rack. If you don’t have three baking sheets, just put the wire rack on the counter.
Remove dough from bowl and place on a clean work surface. Cut dough into 12 even pieces. and cover with a clean towel to prevent them from drying out. Take one piece at a time and form into a 9-inch long rope. Overlap the ends by 1 inch and pinch to seal. Stretch the hole in the middle to make it about the size of a quarter. Repeat with the remaining dough pieces then cover and let rest 10 minutes.
Stretch 3 or 4 bagels to retain the quarter-sized hole and place into the simmering water. Simmer the bagels for 1 minute, then flip and simmer on the other side for 1 minute. Remove them to the baking sheet with a rack and sprinkle with worm salt. Repeat with remaining bagels.
Transfer bagels to the parchment-lined baking sheets and bake for 10 minutes, rotate and bake 10 minutes more. Let cool 30 minutes before eating.

For the Cream Cheese:

Char the skin of the poblano chile by placing directly over the open flame of a gas burner or under a broiler. Turn so all sides are charred. Remove to a bowl and cover with plastic wrap until cool.
Remove the charred skin, stem, and seeds. Chop into small dice and mix into the softened cream cheese.

To Assemble:

Cut bagel in half and spread with rajas cream cheese. Top with tomato slices and bon appetitos!

Got the Bagel Bug? Try this recipe too:

Jalapeño Pretzel Bagels with Charred Scallion Cream Cheese

YOUR TURN

Ever tried Worm Salt? What’s your favorite way to eat it? Leave me a comment below!

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Roasted Tomatillo and Avocado Hummus

July 24, 2018 by Kate Ramos Leave a Comment

I’ve been dreaming about a guacamole-hummus hybrid for a while now. Not like I invented it out of thin air, there are probably as many avocado hummus recipes on Pinterest as there is smoothie bowls in Santa Monica.

I had yet to make it myself but last weekend when I sauntered into the kitchen to do just that l realized what most of them were missing was acid. Charred tomatillos and lots of lime juice seemed to me like a logical solution. Together they brighten the richness of creamy garbanzo beans and avocado.

The avocado does a number here as well, its fatty nature is a natural substitute to a dip that is often overloaded with olive oil and tahini. The best hummus is a fluffy, airy dip. A feat achieved in the most part by olive oil. This dip, however needs no oil, but instead a perfectly ripe avocado does the trick and the tahini that is there is just enough to provide the tangy flavor that is the bedrock of good hummus.

This Roasted Tomatillo and Avocado Hummus graced my Ultimate Pool Party Platter and was scooped up by pretzel sticks, radish halves, and cucumber slices. I was happy to have leftovers too for topping my daily fried rice bowl and then more for a pre-dinner snack of hummus and tortilla chips.

I honestly don’t know what took me so long.

Roasted Tomatillo-Avocado Hummus

Print Recipe

This Roasted Tomatillo and Avocado Hummus is a fluffy, airy dip rich with ripe avocado instead of loads of olive oil, charred tomatillos, and serrano chiles.

Author: Kate
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Yield: 8-10 servings 1x

Ingredients

Scale

2 tomatillos, husks removed and washed
1 serrano pepper
1 (15 ounce) can garbanzo beans, drained and rinsed
1 ripe avocado, peeled and pitted
2 tablespoons tahini
2 cloves garlic
1 teaspoon kosher salt
juice of 1 lime

Instructions

Char tomatillo and serrano in a hot dry frying pan over medium-high heat until blackened on all sides. Let cool slightly. Remove stem from serrano, and the seeds if you’d like it less spicy.
Combine tomatillo and serrano with remaining ingredients in a food processor and blend until smooth. Taste and add more salt or lime juice as needed.
Cover and refrigerate until you are ready to use. Will keep up to 4 days in the refrigerator.

MORE HUMMUS:

YOUR TURN

What’s the best hummus you ever ate? Mine was here. Way better than here.

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Tequila Libre Cocktail

July 5, 2018 by Kate Ramos Leave a Comment

How was your 4th friends? Ours was super chill. Armando’s mom and nephew were here from Dallas and I think they were so relieved not to be in 100°F+ weather, that sitting outside enjoying the cool ocean breeze was good enough.

During all this downtime I was thinking how this summer needs a cocktail. Specifically this cocktail which has nothing to do with a Cuba Libre and everything to do with the free-flowing style of summer—especially when cold, fizzy, tequila-laced cocktails are involved.

A few weeks back I posted this pale pink homemade rhubarb lemonade recipe and while I still had some in the fridge I decide to mix up some summery cocktails. Rhubarb and ginger, tequila and lime, lemon and bubbles, all these flavors just scream summer.

Here’s How We Make a Tequila Libre

First of all, we’re going to have to make the Rhubarb Lemonade, which sounds like a pain in the ass, but really is not because guess what?! This lemonade requires, zero lemon squeezing! If you really, really don’t want to make it however, you can use store-bought lemonade.

Once you’ve got the lemonade then you shake it up in a cocktail shaker with some ice, tequila, and more fresh-squeezed lime juice. Pour it into a glass and top with fizzy ginger beer.

You can easily make a whole pitcher while you’re at it. Just add 1 cup of tequila to the pitcher of lemonade, the juice of 2 limes, and 12 ounces of ginger beer. Add ice, stir, and taste. If it is too strong for your liking, add more ginger beer, or if it needs a bit more tart, squeeze in another lime. Adjust it to your tastes, you know what you like. This should be enough for 6-8 drinks.

This is basically summer in a glass, don’t you agree?

Tequila Libre

Print Recipe

The Tequila Libre cocktail embraces the free-flowing spirit of summer with tequila, ginger beer, and homemade pink rhubarb lemonade.

Author: Kate
Prep Time: 5 mins
Total Time: 5 mins
Yield: 1 drink 1x

Ingredients

Scale

4 ounces Pink Rhubarb Lemonade (see link in post) or store-bought pink lemonade
2 ounces silver tequila
1 ounce lime juice
2 ounces ginger beer
lime slices, for serving

Instructions

Combine lemonade, tequila, and lime juice in a cocktail shaker filled with ice. Shake vigorously until well chilled.
Pour into a tall glass and top with ginger beer. Add a few lime slices, stir, and serve.

PIN IT FOR LATER!

WHAT DO YOU THINK?

Do you have a summer cocktail? Leave me a comment below and let me know!

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Spicy Raspberry Jalapeño Margarita

April 28, 2018 by Kate Ramos 3 Comments

Congrats on finding yourself here on this most special of days!! Today marks the beginning of MARGARITA WEEK!!!! I’m going to give you a moment to pull yourself together, grab a bottle of tequila, and some limes.

Great, we ready? Cause this is about to get real.

This Spicy Raspberry Jalapeño Margarita made in honor of #MargaritaWeek is a fruity, fiery blend of sweet raspberries, fresh jalapeños, tequila, and lime juice that can easily be made into a boozy, big-batch cocktail for Cinco de Mayo or any celebration. #margarita #spicymargarita #cincodemayo #margaritarecipe

What is Margarita Week?

Margarita Week is always a good time because we take seven whole days to celebrate the world’s most perfect cocktail in all it’s glory, all in the name of Cinco de Mayo. If you are about to click away because you don’t drink or had a bad tequila experience as a teenager well just hold on a minute because Margarita Week isn’t just cocktails.

We have recipes for margarita-inspired desserts, nibbles, and non-alcoholic drinks too! Every year I gather all my foodie friends and bring you so many variations on the theme you will never think of margaritas the same again. This year, as a matter of fact, we have more than 100 recipes thanks to our collaboration with all the creative community of The FeedFeed!! So keep visiting my brand new Margarita Week page for all the newest additions.

This being the third annual Margarita Week, I’ve not only got boat loads of recipes but THREE TIMES the fun going on.

New For Margarita Week This Year:

1. A brand spanking new Spicy Raspberry Jalapeño Margarita recipe (we’ll talk about that more in a minute)

2. An Awesome Giveaway

One luck winner will win everything you need to make the above mentioned Spicy Raspberry Jalapeño Margarita recipe….well almost, minus the raspberries, jalapeños, and tequila, oh and limes. But here’s what you WILL get:

A set of 4 classic Margarita Glasses (pictured)
Cocktail Salts from The Spanish Tin (pictured)
Organic Agave Syrup from Azuñia Tequila
These most adorable cocktail napkins from With Love + Ink (pictured)

The giveaway starts today on Instagram so head to my feed to enter!

3. A party….in REAL LIFE!!!

I’m partnering up with my Friends Who Fete gals, Meg from This Mess Is Ours, and Aida from Salt + Wind to host not one, but two Cinco de Mayo dinner parties + Margarita Tastings in Los Angeles. The dinners will be May 3 and 4. Unfortunately the dinner on May 4 is already sold out but there are still tickets available for the May 3 dinner in Downtown LA and I’m giving my readers 10% off the tickets so grab yours before they are all gone.

Now, about that Spicy Raspberry Jalapeño Margarita

All I can say is, your wish is my command.

I took a very formal survey (ie asked you guys on Instagram), what is everyone’s favorite margarita and I heard loud and clear—Spicy! Spicy! Spicy!!

And this is such a delicious spicy margarita with a fruity raspberry syrup made with the freshest, plump Driscoll raspberries, jalapeño-infused tequila, and lots of fresh-squeezed lime juice for balance. It is super refreshing when it’s terribly hot, can easily be sized up to make a pitcher, and is the prettiest color of pink I ever did see.

And if that’s not spicy enough for you, rim the glass with Tajín for extra kick.

It is the margarita that needs to be made right now—at the height of raspberry season, just in time for Cinco de Mayo!

Enjoy the week friends!!

Spicy Raspberry Jalapeño Margarita

Print Recipe

This Spicy Raspberry Jalapeño Margarita made in honor of #MargaritaWeek is a fruity, fiery blend of sweet raspberries, fresh jalapeños, tequila, and lime juice that can easily be made into a boozy, big-batch cocktail for Cinco de Mayo or any celebration.

Author: Kate
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Yield: 1–6 drinks 1x

Ingredients

Scale

For the Jalapeño-Infused Tequila:

1 cup Reposado Tequila
1 jalapeño, sliced

For the Raspberry Syrup:

1 cup granulated sugar
1 cup water
2 cups raspberries, preferably fresh but frozen work too

To Make 1 Margarita:

Lime wedges
Tajin seasoning or kosher salt
2 ounces jalapeño-infused tequila
2 ounces lime juice (about 2 limes, squeezed)
2 ounces Raspberry Syrup

Instructions

To Make the Jalapeño-Infused Tequila:

Add sliced jalapeños to the tequila and let infuse at room temperature for at least 3 hours. The longer it sits the spicier it will be.

To Make the Syrup:

Combine sugar and water in a medium saucepan. Stir to dissolve. Add raspberries and place over medium heat and bring to a simmer.
Cook until raspberries are falling apart, about 5 minutes. Remove from heat and let cool slightly. Strain and chill completely. You can save leftover raspberry pulp and eat like jam.

To Make the Margarita:

Rim a cocktail glass with lime wedge. Dip in Tajín and fill with ice.
Fill a cocktail shaker with more ice. Add tequila, lime juice, and syrup. Shake vigorously for 30 seconds. Strain into the prepared glass and serve with another lime wedge if you’d like. ¡Salúd!

Notes

This recipe makes enough syrup for 6-8 drinks. If you’d like to make a pitcher of margaritas instead of just 1, multiply all the ingredients by 8.

WHAT DO YOU THINK?

How do you plan on celebrating Cinco de Mayo? What’s your favorite margarita story?

HERE’S HOW TO SUBSCRIBE

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#HOLAJALAPENO

Loving the blog? If you try a recipe I encourage you to use the hashtag #HOLAJALAPENO to show us what your making. Plus, you’ll get to sift through the hashtag to see not only all of my latest recipes, cooking tips, and tricks but everyone else that’s making our Latin-inspired recipes too! You might even meet a new cooking buddy.

#MARGARITAWEEK

This week, use the hashtag #MARGARITAWEEK whenever you post an image of a margarita! I’ll share my favorite ones to celebrate!

PIN IT FOR LATER!

The Best SoCal Winter Brunch Party

March 7, 2018 by Kate Ramos 8 Comments

We are now officially in March and only a few short weeks away from the beginning of spring (on the calendar anyway) so let’s say bon voyage to the winter that was with an epic end-of-the-season brunch—SoCal style.

My Friends Who Fete gals, Aida from Salt and Wind and Meg from This Mess Is Ours, and I have joined forces once again to bring you a party you are going to want to recreate. From the recipes to the florals we cover every aspect of our parties so you can make them at home. Remember last winter’s Italian Polenta Party? This winter we decided to celebrate the gorgeous produce of the season with a brunch that highlights where we live and where it’s all grown!

Here in sunny Southern California we are surrounded by the bounty of produce that just begs to be shown off and especially now when we are bursting at the seams with blood oranges, clementines, kumquats, and strawberries.

We pulled together a menu that captures these beauties and presents them at their peek then decorated our table with California grown succulents and flowers in a gorgeous, but totally doable arrangement. Brunch never looked so good!

A So-Cal Winter Brunch Menu

Blood Orange Ginger Sangria || Salt & Wind

Tequila Brown Sugar Bacon

Winter Fruit Salad with Honey-Lemon Dressing and Pistachios

Spinach and Onion Quiche with Hashbrown Crust || This Mess Is Ours

Almond Ricotta and Roasted Rosemary Grape Tartines || This Mess Is Ours

Pistachio Spiced Coconut Carrot Muffins || Salt & Wind

Blood Orange Ginger Sangria

Tequila Brown Sugar Bacon

Winter Fruit Salad with Honey-Lemon Dressing and Pistachios

Spinach and Onion Quiche with Hashbrown Crust

Almond Ricotta and Roasted Rosemary Grape Tartines

Pistachio Spiced Coconut Carrot Muffins

Effortless Decor

We tapped into California’s bountiful flowers for this easy centerpiece of roses and succulents tucked into vintage vases, cups, and jars. We wanted a rustic but feminine feel to mimic a easy Sunday morning affair and mixed pastels with wood, gold-rimmed dinnerware and antique bone-handled silverware. Here’s some of our favorite pieces from the brunch with links on where to buy them:

How To Pull It All Off

The nice thing about this menu is that much of it can be made ahead, even the night before, giving you plenty of time in the morning to put the finishing touches on the table and food. But there’s lots more to love about this party than that, here are a few more things that make this winter brunch so special:

The quiche with it’s hashbrown crust is not only gluten-free but feeds a crowd and can be made the night before, just pop it in the oven to warm before serving.
The sangria not only can (and should) be made ahead but makes a big batch which keeps the party going without you having to keep fetching more drinks.
The bacon gets baked in the oven leaving your stovetop spatter-free and better yet, you don’t have to stand over it, flipping bacon pieces while your friends have a good time.
Do yourself a solid and set the table the night before. Plates, flowers, silverware—all of it can be done ahead of time so you’re not digging around for wine glasses while the quiche gets cold.
Get way ahead and make the muffins a few days in advance then freeze them. Rewarm from frozen right before serving.
Even the fruit salad can be made in advance, just don’t add the dressing or pistachios until you’re ready to eat. Cover the top of the salad with a damp paper towel, then cover all the bowl tightly with plastic wrap and refrigerate until serving time.
Add a few store-bought pastries, lovely jam or jelly, and if you want something even more; make layered yogurt parfaits like we did with plain Greek yogurt and jam.

If you need more inspiration, don’t forget to follow our Friends Who Fete Pinterest board for all kinds of ideas for your next brunch.

FRIENDS WHO FETE

If you know anything about me, you know I love to get together with friends and family and celebrate for any reason…or no reason at all. That’s why every few months I join forces with Salt & Wind and This Mess Is Ours to throw a party and give you all the details so you can too! We call it Friends Who Fete and you can find all our fiestas here!

Many thanks to Salt & Wind and This Mess Is Ours for all the gorgeous photography.

One More Thing

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Fruit Salad with Honey-Lemon Dressing

March 7, 2018 by Kate Ramos 5 Comments

This Winter Fruit Salad post is sponsored by California Grown. All opinions are my own.

A winter fruit salad may, at face value, seem like an oxymoron. Winter, in most places, does not equal fresh fruit but January and February in Southern California comes with glorious sweet treasures that are at their peek this time of the year.

I am absolutely thrilled to be partnering with California Grown whose mission is to connect people with the California farmers who grow their food. With the help of California Grown us Friends Who Fete gals (Meg from This Mess Is Ours and Aida from Salt and Wind and myself) threw a gorgeous SoCal winter brunch to celebrate all the beautiful California produce grown this time of year. My fruity contribution to our brunch was this colorful salad with thin slices of crisp fennel, juicy strawberries, and floral wedges of clementines; all of which I picked up at my local Farmer’s market.

As a matter of fact, everything that went into this salad was either from a local farm or my own neighborhood. In our neck of the woods, overflowing boxes of lemons, oranges, grapefruit, and tangerines dot the sidewalks from neighbors whose trees are weighed heavy with the fruit. I picked up a few lemons to make this dressing, whisking the zest and juice with the local Ojai Pixie honey.

Tips for a Winter Fruit Salad

The clementines in this recipe are supremed. If you have no idea what that means, check out this video for a play-by-play. Supreme the clementines over a small bowl to catch any juices then squeeze any remaining juice that’s left into the bowl as well. Use this juice to make the dressing.
Play around with whatever fruit/veggie combination is lucious and lovely where you live. For example, winter isn’t all about citrus, tropical fruits are also really sweet this time of year, mangos, pineapple, and papaya are other good options.
The lavender buds (picked from my front yard) on top are completely optional but are absolutely gorgeous and make the salad feel special and surprising.

Winter Fruit Salad with Honey-Lemon Dressing and Pistachios

Print Recipe

This winter fruit salad is a gorgeous combination of thinly sliced fennel, juicy strawberries, and floral clementines tossed in a lemon and honey dressing and sprinkled with roasted pistachios.

Author: Kate
Prep Time: 15 mins
Total Time: 15 mins
Yield: 4-6 servings 1x

Ingredients

Scale

1 small bulb fennel, cored and thinly sliced, reserve some fronds for garnish
1 pound strawberries, cored and sliced
4 clementines, peeled and sliced into segments
2–3 tablespoons honey
zest and juice from 1 lemon
1/4 cup chopped roasted, salted pistachios

Instructions

Gently combine fennel, strawberries, and clementines in a shallow bowl.
Whisk together honey, lemon zest, and lemon juice together in a small bowl. Taste and add more honey or lemon juice to your liking.
Drizzle dressing over salad and gently toss to coat being careful not to break up the strawberry slices.
Sprinkle pistachios and some chopped fennel fronds over the top and serve.

Notes

Salad can be made a few hours in advance keeping the dressing and pistachios separate. Cover salad with a damp paper towel then tightly cover the bowl with plastic wrap and refrigerate until ready to serve. Toss with dressing and sprinkle with pistachios, enjoy!

Many thanks to Salt & Wind and This Mess Is Ours for all the gorgeous photography.

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno and use the #holajalapeno hashtag 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.

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Tequila Brown Sugar Bacon

March 7, 2018 by Kate Ramos 6 Comments

If you are curious, tequila makes bacon ahhhhmazing. Like bacon needed the help, but it’s true tequila bacon is better. So you can imagine the glory that is tequila brown sugar bacon. It’s everything you’d ever dream it to be and more.

Picture this: dark woodsy anejo tequila, molasses-tinged dark brown sugar, smoky bacon. Baked together in the oven (which makes it EASY) until it is crispy, caramel-coated strips of boozy bacon heaven.

Only thing I’d like to point out is that make sure you take the bacon off of the sheet pan before it has a chance to cool completely otherwise you’ll be dealing with bacon caramlized to the pan. Which still tastes good but makes it very difficult to get off.

I dreamed up this bacon to go with our Friends Who Fete Winter Brunch. Don’t forget to check out the rest of the menu and all the party details so you can invite all your friends over and show them the new thing you can do with bacon.

Tequila Brown Sugar Bacon

Print Recipe

Author: Kate
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Yield: 4-6 servings 1x

Ingredients

Scale

1/4 cup dark Anejo Tequila
1/4 cup dark brown sugar
1 pound bacon

Instructions

Heat oven to 350°F. Line a baking sheet (or two, depending how big your baking sheets are) with parchment paper.
Lay bacon slices in a single layer on the baking sheet (using two if they all won’t fit on one). Brush bacon on both sides with tequila. Sprinkle brown sugar on both sides of the bacon.
Bake until crispy, about 25-30 minutes. Remove bacon to a paper-towel lined plate and let cool at least 5 minutes before serving.

Notes

Remove bacon from the baking sheet as soon as it comes out of the oven. If allowed to cool on the baking sheet it will stick and not come off.

Many thanks to Salt & Wind and This Mess Is Ours for all the gorgeous photography.

One More Thing

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