Lola's Cocina

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…

Breakfast tostadas are always a hit in my family when feeding a large group because most of the work takes place in advance and guests can serve themselves, which means I’m actually able to enjoy myself. Read More…

In Mexico, breakfast rarely, if ever, consists of a bowl of cold cereal. While a typical desayuno varies from region to region, you’ll find that many breakfast dishes include eggs. Some of my favorites also include ingredients that pay homage to Mexico’s flag colors: red (tomato), white (onion), and green (chile) and since Cinco de Mayo is just days away, I thought this recipe for Tacos de Huevos a la Mexicana was perfect to share. Read More…

Given the culinary versatility of eggs, they always seem to find a way into my recipes. And when it comes to Mexican breakfast dishes, olvídalo, they steal the show. Therefore it is quite serendipitous (and exciting!) that this year, I’ve partnered with Nellie’s Free Range Eggs to create a variety of flavorful recipes showcasing one of my absolute favorite ingredients: huevos.  Read More…

This Mother’s Day, spoil your madre with a breakfast made for champions by preparing a DIY tostada bar. Once the prep work is taken care of, you can relax with your familia and eat tostada after tostada to your heart’s content. Read More…