A warm Hibiscus Tequila Hot Toddy made with Agua de Jamaica, fresh lemon juice, honey, and tequila reposado is the perfect night cap after a long day.     It is cold in Texas y’all! Let’s make a Hibiscus Tequila Hot Toddy! Nothing beats a hot toddy after a long day. Warm, cozy my hibiscus tequila hot toddy combines two of my favorite flavors – hibiscus & tequila. A hot toddy, also known as a hot whiskery in Ireland, is traditionally made with whiskey, but today I am giving this classic cocktail a Latin Twist by swapping out whiskey… Read More

My cocoa cashew Mexican wedding cookies are crumbly, nutty, and so easy to make. Made with cashews, butter, powdered sugar, vanilla extract, hot cocoa mix and ground cinnamon they are addicting.     Tis’ the Season for delicious Christmas Baking! Today I’m excited to share a nutty little treat that makes a great gift for friends or family.  A South Texas favorite, the delicate, the crumbly beloved Mexican Wedding Cookie. These babies are famous here in Texas. The flavor combinations are endless and are always, always a hit at any party or fiesta.   Crumbly shortbread dusted in confectioner’s sugar… Read More

Warm Mexican Ponche Navideño is a holiday must-have in Mexico. Flavored with apples, pears, raisins, hibiscus flowers, and sweetened with dark brown sugar ponche is traditionally served warm as is or spiked.     This recipe was created as part of my partnership with Imperial Sugar. You can find the recipe here.     Holidays in our family is not complete without Ponche Navideño. Warm, spiced this punch is made by simmering fruits, spices and sweetened with piloncillo or sugar cane. Ladled into mugs it is often served with a spoon so guests can enjoy the simmered fruit at the bottom… Read More

  Nothing beats a hearty tostada served alongside an icy cold drink. Today I am teaming up with Canijilla, a new line of premium imported Mexican hard seltzers, to share a tostada that remind me of my departed loved ones celebrating the Día de los Muertos and the launch of Canijilla in South Texas.      To honor my departed loved ones during the season of Día de los Muertos I cook with flavors that remind me of them. Jalapenos for my Abuelito, Pepitas for my Tio and marigold for my Abuelita. Marigolds is my favorite ingredients to cook with… Read More

Cazuela Apple Honey Margarita with Cinnamon Bee Pollen Rim is a gorgeous margarita to welcome Fall. Tequila Reposado mixed with apple cider, honey simple syrup, citrus and garnished with a cinnamon, bee pollen rim. Apple Honey Margaritas are the perfect fall cocktail to sip on Saturday or Sunday brunch. Served in a cazuela I garnish my apple honey margaritas with fresh slices of apples for that extra special touch.     Serving cocktails in mini cazuelas is my new favorite thing guys! The presentation is simply stunning – todo lo bonito.     I served my apple honey margaritas for… Read More

Lightly sweet and filled with pumpkin filling made from pumpkin puree, dark brown sugar, butter cinnamon and vanilla wrapped in a sweet dough. Pumpkin empanadas always the most requested baked treat during Fall.     Tis’ the season for all things pumpkin, bring on the pumpkin empanadas! I grew up eating, assembling and baking pumpkin empanadas with my Abuelita and Mami. We baked hundreds during the months of October through December. Served as desserts, given to friends and family or as holiday gifts in Christmas tins pumpkin empanadas are part of my childhood.   The name empanada derives from the… Read More

The classic pound cake meets Agua de Jamaica (hibiscus) to create a tasty Mexican twist on a classic Southern recipe. Hibiscus glaze made with dried hibiscus leaves, heavy cream and powdered sugar is drizzled over pound cake.   Pound cake is one of the first Southern baking recipes I wanted to master being a newlywed. We had recently moved to Killeen, Texas, mi cariño had enlisted in the Army and we were stationed at Fort Hood. Within the first week I was invited to four potlucks – ay, dios mío. Having attended many potlucks with my mami, who always arrived… Read More