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Crazy for Carrots: 3 Recipes to Use Your Vitamin-Rich Carrots

Living through a pandemic has encouraged many of us go get creative in the cocina. I oftentimes find myself trying figure out what to do with a lonesome bag of carrots sitting in my crisper. While it’s easy to opt for a more versatile veggie, there are plenty of ways to use your low-calorie, high fiber, vitamin A-rich carrots. Obviously, you could juice, roast, or eat them raw, but I think you’ll find zanahorias a little more interesting if you transform them into a fun elixir, dessert, or side dish.



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Grandma Lola’s Pineapple Coleslaw

Many thanks to Dole and #WeAllGrow Latina Network for sponsoring this post; recipe and opinions are my own.

My grandma Lola was born in California but of Mexican descent and nowhere was this more apparent than in her kitchen. For family events, which took place just about every weekend, she made some of the best Mexican food in town, but her Fourth of July menu always consisted of barbecue chicken, ribs, and her world famous coleslaw. Read More…

Mexican-Style Street Corn

¿Elote o esquite? This is always the predicament I find myself in when traveling throughout Mexico. Do I want my corn on the cob or in a cup? I love both equally, and it really comes down to whether or not I’m willing to mess up my lipstick. In order to enjoy Mexican-style street corn, you have to be ready to get messy, but I assure you that every bite is worth it. Read More…

Jack and the Bean Salad by What a Good Eater!

Amado making Jack and the Bean Salad

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…

Potatoes al Chipotle

Potatoes al Chipotle | Lola's Cocina

Ever since tasting these papas al chipotle at my cousin’s baby shower in Mexico City, I knew I had to have the recipe. I finally got it from my prima when she came to visit in January. I made them when my best friend Corinne was in town and she described them as the Mexican version of patatas bravas, but better, and spicier. They make a great side dish, and an even better appetizer when served at room temperature on mini skewers. Read More…