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Tamales From Our Kitchen to Yours: A Tradition Wrapped in Love
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Making tamales isn’t about the end result; it’s about the process. Typically, the whole family comes together for a special occasion like Dia de los Muertos or Christmas. This is an intensive recipe, so the more cooks in the kitchen, the better. Someone’s soaking the corn husks, someone else is whipping up the masa,…
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Pan de Muerto: A Sweet Tradition of Love and Memory
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As autumn settles in and the scent of cinnamon and orange blossom fills the air, Pan de Muerto takes its place at the heart of Día de los Muertos celebrations. This bread isn’t just a seasonal treat — it’s a symbol of love that connects generations. Baked in homes across Mexico and beyond, Pan de Muerto honors those…
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A Family Favorite: The Story Behind Chilaquiles Verdes
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Living in Los Angeles, Mexican food has always been more than just something I enjoy—it’s comfort, connection, and the kind of meal that wraps you up in a warm hug. I’ve always had a soft spot for green sauce—on tacos, burritos, everything—so chilaquiles verdes have naturally become one of my all-time favorite dishes. My…
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Carne Guisada with Bell Peppers & Tomatoes
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Carne Guisada: A Sunday-style dish meant to be savored slowly, surrounded by the people you love. There’s something about carne guisada that makes you pause—and not just because it smells incredible. Guisada (or guisado) simply means “stewed”—and in many Latin homes, it means more than that. It’s the kind of dish that cooks low…
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Arroz con Leche (Rice Pudding the Way My Mom Makes It)
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A cozy, not-too-sweet classic that warms you from the inside out. There are so many variations of arroz con leche out there—some are very sweet, others served chilled, some with raisins, and others with condensed milk poured in like a love letter. But this version? This is the one my mom made. It’s not…
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EASY Agua de Tamarindo Recipe
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Agua de tamarindo is a traditional agua fresca found throughout Mexico and Latin America. You may also recognize this sweet and tangy refreshment from food stalls and restaurants throughout California and other parts of the United States. This is a quick recipe using tamarind pulp, which you can find in Latin American grocery stores…
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Agua de Piña con Cáscara (Pineapple Skin Drink)
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Agua de Piña con Cáscara: A refreshing drink made from something most people throw away. I’ll be honest—I hadn’t grown up drinking agua de piña con cáscara, but once I learned about it, I couldn’t wait to try it. It’s a beautiful example of the resourceful, waste-nothing mindset that runs through so many Latin…
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Pan Con Pollo: A Salvadoran Calssic
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A Salvadoran Classic: The Story Behind Pan con Pollo Pan con Pollo is a beloved Salvadoran dish, often served at celebrations and family gatherings. This sandwich features marinated chicken, crisp vegetables, repollo (mixed cabbage) nestled inside pan francés (French bread) and topped with a mouthwatering recaudo (sauce), for a perfect blend of flavors and…