My father loved flan, but as a child I only remember my mother making it from a box. This Day of the Dead I’m honoring my father’s memory with his ...
Baked Challah French Toast Casserole
On Friday evenings at sundown, my family and I celebrate Shabbat and welcome the Jewish day of rest. Typical Shabbat foods include challah (a braided egg bread) and wine, which are both blessed before the meal begins. It’s become our tradition to make French toast the following morning with our leftover challah and the kids absolutely love it. Read More…
Mini Coffee and Cream Cheese Flan
My father loved flan, but as a child I only remember my mother making it from a box. This Day of the Dead I’m honoring my father’s memory with his favorite dessert, which also happens to be one of my specialties. This homemade flan is flavored with coffee, another one of my father’s faves, and is made in small ramekins, perfect for individual servings. Read More…
Fideo Seco with Guajillo Chile, al Estilo Oaxaca
The first time I visited Oaxaca in 2006, it was truly a trip for my tastebuds. Tlayudas, tetelas, and tejate were all new to me. The dish that I dreamed about for over 15 years though, was fideo seco and after much trial and error, I’ve finally perfected the recipe! Read More…
The Original Caesar Salad: Hecho en Tijuana
Legend has it that the original Caesar salad was first created in 1924 in Tijuana, Mexico. And since in my family, we’re all about leyendas (think Llorona and Cucuy!), when my sister Vanessa and I heard this origin story nearly 10 years ago, we embarked on a self-guided (and self-funded) research trip across the U.S.-Mexico border. Luckily for us, I lived a stone’s throw away from the restaurant where this classic salad was believed to have first graced the palates of both Mexicans and tourists alike. Read More…
Homemade Mexican Tomato Sauce
Every summer I look forward to all of the flavorful tomatoes that are in season. While I enjoy eating them sliced, with a drizzle of olive oil and flakey salt, I also like to capture their essence in a jar for future use. I use this homemade Mexican tomato sauce to make red rice, fideo seco, sopa de fideo, and as a base for quite a few other soups and stews. Read More…
Dolores Wiarco Dweck, known by her nearest and dearest as Lola, has a great appreciation for Mexican cuisine and culture. Lola's culinary mentors include her relatives and friends as well as some of Mexico’s great chefs and home cooks. She preserves and shares her favorite recipes through Lola’s Cocina.
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Lola's Cocina 