Chilaquiles
by Melissa Pitts
For me, this is the ultimate comfort and may I say hangover food! It's ideal for breakfast and prepares in about 5-8 minutes.Another cheat tip is to use a rotisserie chicken so it's really a low maintenance dish.
Recipes - All
View Recipe »
Mango Colada Licuado
by Aurora Ibarra
La clave para hacer este licuado perfecto y espumosa: piña congelada. Aquí, he añadido un plátano que siempre tengo en mi congelador, no tirar más de plátanos maduros, sólo tienes que cortar y tirar en una bolsita tipo Ziplock.
Pastel de Tres Leches
by Melissa Pitts
El origen de este pastel todavia es un misterio, pero no me importa, es delicioso! Si no te gusta cocinar mucho, puedes comprar una caja de pastel amarillo instantaneo y empezar la receta donde perforas la superficie de la torta con un tenador.
Spring Barley Risotto
by Kelly Langmesser
Asparagus is in season in early spring, so I’m eating it by the pound (well, almost). Here is a yummy, one-pot dish that has amazing flavors featuring asparagus. Risotto is a traditionally Italian dish made with rice, and often considered difficult to perfect.
Mango Colada Smoothie
by Aurora Ibarra
It's getting hot outside and what better way than to cool down with a delicious smoothie? The key to make this smoothie perfect and frothy: frozen pineapple. Here, I added a banana which I always have in my freezer- don't toss out over ripe bananas, just chop them up and throw in a freezer bag.
Molletes
by Melissa Pitts
I've been making molletes for as long as I can remember, I just never knew they had a name until someone pointed it out to me. This is just one of a million ways to prepare molletes. I wouldn't even call this a real recipe, more just a prep guide with staples most of us have around the house.
Cocoa Dusted Meringue Cookies
by Melissa Pitts
This is just one way to use left over egg whites. This recipe requires only 5 egg whites, just the amount you’ll have left over after making the Mexican Hot Chocolate ice cream recipe.
Mexican Hot Chocolate Ice cream
by Melissa Pitts
This rich and creamy ice cream takes inspiration from the softer Italian gelato. It has an intense chocolate flavor plus all the familiar flavors of Mexican hot chocolate: spicy chili and warm cinnamon. An added bonus here is to use the leftover egg whites and turn them into meringues.
Roasted Asparagus
by Kelly Langmesser
This is a simple dish that can be served along a baked or roasted chicken, tossed with penne and fresh spinach for a simple warmed pasta salad, or along side curedolives, crusty bread and a boiled egg for a humble, but flavor-filled dinner.
Mexican Chocolate Cake
by Melissa Pitts
This is a great recipe to finish off the last of your Mexican chocolate from the winter. It takes no time to prepare and is perfect with a scoop of vanilla ice cream. Here, I added just a dollop of creme fraiche or you can do whipped cream.
