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

Machacado breakfast tacos are a deliciously hearty way to kick-off your morning. Dried beef is scrambled with diced onions, eggs and spooned into a warm tortilla with a drizzle of salsa verde.      Machacado is salted dried beef. Machaca is made from beef that has been marinated, dried and shredded. The drying process helps to preserve the beef making machacado an ideal pantry staple for cattle ranchers.  Before refrigeration, drying or preserving beef  beef became a staple in Mexico for cattle ranchers and soon became a popular breakfast staple since it was easy to pack on the trail and… Read More

Hearty ground beef spiced with garlic, chili powder, cumin then finished off with a hint of freshness from lime juice are the ultimate weeknight topping for tostadas.     Hey y’all I am excited to team up Beef Loving Texans to share my recipe for Cumin Lime Ground Beef Tostadas that are always a hit with my family on tostada night. Nothing makes me happier than tostada night. Crunchy tostadas shells topped with creamy refried beans, ground beef, endless toppings served family-style, tostadas night is always a fun evening.   Today, I want to share with you one of my… Read More