Lola's Cocina

Estancia de Valenica is a beautiful bed and breakfast located in the heart of Oaxaca, just a short walk from cafes, parks, restaurants, and the historic Santo Domingo church. While it is centrally located, once you step into the beautiful three-bedroom home, you won’t want to leave. It’s lovely outdoor fountain and patio emit tranquility and the colorful kitchen and perfectly curated art collection show a deep appreciation for Mexican culture. Read More…

It seems like recently everybody I know is talking about the Netflix documentary What the Health. The film sets out to examine the link between diet and disease and has quite a few people considering going vegan. Even one of my favorite chefs, Marcela Valladolid, began sharing plant-based recipes and talking about how much better she feels since cutting out animal products from her diet. Read More…

Enmoladas are one of the most interesting fusion recipes to hit the Mexican culinary scene. Through the combination of two traditional dishes — enchiladas and mole – a new one emerges that is as vibrant and flavorful as the country from which it originates. En vez de moler más de 25 ingredientes to make the mole from scratch, I used Guelaguetza’s Mole Coloradito, which has a hint of sweetness and spice. Just one taste will transport you to Oaxaca, where you can imagine yourself savoring these enmoladas al aire libre. So once you’re back in your cocinita, pour yourself a little mezcal, turn up the Lila Downs station on Pandora, put on your Oaxacan apron, and whip yourself up a batch of this flavorful fusion.

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This week I participated in a virtual dinner party hosted by Amy Godiwalla and Alessandra Macaluso, authors of What a Good Eater! cookbook and blog. Twenty bloggers from throughout the country prepared fresh and delicious recipes from this family-friendly cookbook and shared them online with their readers. I made a flavorful (and super easy!) bean salad that our entire family enjoyed. Read More…

Does anyone else suffer from FONEF (fear of not enough food)? If you’re anything like me, you’ll probably have leftovers for days after Thanksgiving. Well, here’s a spin on my classic chicken tinga recipe that will allow you to use up all of that leftover turkey.
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