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

We are celebrating Hispanic Heritage Month with Rumba®Meats oxtails cooked low and slow in the slow cooker with salsa verde are perfect for your next taco night.  This Slow Cooker Oxtail Taco recipe is sponsored by Rumba®Meats. Thank you for supporting the brands I collaborate with to bring you exciting new recipes.     From caldo de rez to tacos oxtails I grew up enjoying oxtails. My mami always had oxtails in her deep freezer for days when comfort dishes were craved. Winter sopitas, con fideo or slowly braised with chile oxtails are comfort at its best.  Today I want… Read More

Refreshing margaritas made with Texas Yellow Watermelon hit the spot after a long week.     Yellow Watermelon Margaritas Y’all!! I cannot handle the beauty. I simply, simply adore watermelon. I look forward to watermelon season every year, but guys the yellow watermelons – they are the BEST! Lighter, brighter and softer in texture compared to the red watermelons Texas yellow watermelons have an almost citrusy flavor that I love. Texas yellow Watermelons can round or more of an ob-longed shape with or without seeds. I prefer the smaller rounder yellow watermelons without seeds. Look for a firm watermelon, free… Read More