Archive | Featured Recipes RSS feed for this archive

Orange Blossom Mezcal Sour Cocktail

mezcal sour, day of the dead cocktail, drink food photography

Last year I (finally!) learned to bake the most delectable pan de muerto to celebrate Day of the Dead. What we created with Mexican master baker Eliceo Lara wasn’t any old pan de muerto, this one was infused with orange blossom water and orange zest, highlighting subtle citrus and floral flavors. Inspired by ingredients in this traditional bread recipe, I’ve created a cocktail to celebrate my favorite holiday. Read More…

Huevos-to-Go: Lunch Ideas for the Entire Family

Last week Amado started second grade and for the first time, I finally felt prepared to take on school lunches. I know that family meal prepping can seem overwhelming, but with a mix and match of kid-friendly options that includes protein, fruits and veggies, and snacks, packing lunches can become a stress-free part of your weekly routine. Read More…

Chive Blossom Vinegar Pickled Eggs

¡Hola, hola! While summer is officially here, in Colorado, spring chive blossoms are still in full bloom and have spread like wildfire throughout my garden. When I discovered this edible flower, it was love at first bite and since they are just begging to be used, I’m sharing a few of my favorite ways to incorporate these beautiful blossoms into some of your favorite recipes. Read More…

Zero-Proof Tamarindo and Piloncillo Margarita

Have you ever heard of a zero-proof cocktail? Neither had I, until recently. It’s essentially a delicious cocktail, minus the booze. A mocktail, if you will. My virgin tamarind margarita is a show-stopper with its spicy rim, and it can also be transformed into a cocktail with a splash of your favorite spirit. Read More…

Easy Slow Cooker Frijoles de la Olla

Beans are a protein-rich superfood high in vitamins, antioxidants, and minerals. These legumes were a staple ingredient utilized by indigenous peoples before and after the Spanish colonization of Mexico, and continue to be a mainstay on tables today. Their staying power is a testament to their importance in the human diet. While traditional Mexican beans are made in clay pots, or ollas, this recipe can easily be replicated in a heavy stainless steel stock pot or in this case, cooked overnight in a slow cooker. Read More…