I had the pleasure to interview Chef Johnny Hernandez (from La Gloria in San Antonio, Texas) last year for a piece on celebrating a Tex-Mex Thanksgiving for the Latin Kitchen.  We talked turkey, calabaza (pumpkin) and of course dessert. I asked what he would serve on Thanksgiving and he quickly responded pastel de tres leches. Love him! He sent me his tres leches cake recipe to recreate and photograph for the online magazine. Another reason to love my job – warm pastel de tres leches. My family enjoyed the pastel so much I made it again the following week. With November… Read More

Calabaza en Tacha Calabaza en Tacha or candied pumpkin or simply Tacha is a traditional food served for Dia de Los Muertos (Day of the Dead.)   Fresh slices of pumpkin are cooked in rich caramel sauce made from brown sugar and piloncillo until tender, while taking on a rich brown glaze infused with canela, anise and cloves.   Serve warm from the oven, drizzled with extra caramel sauce for a tantalizing taste of Fall.    

Black Bean Soup Rain, cool weather hit South Texas with a bang this weekend.   And boy did we soak it all in.  We vegged out on the couch read books, tackled a few art projects, simmered a pot of black beans and baked two sweet apple pies. It was wonderful.   It actually felt like Fall!  And then it was over… Yup, the rain vanished, temperatures rose, the mosquitoes came by the hundreds and the humidity set in. Ahh Texas you really know how to tease a gal. So I did what any Texan does when they crave fall weather.  I… Read More

Creamy Rice with Nopalitos I ran across this recipe while searching for a recipe for a prickly pear candy. Roasted nopales with rice… hmmm.. I’ve made a variation of creamy rice before using poblanos, but never thought to add fresh-roasted nopales to the dish.  My family was coming over to dinner that evening so why not give it a try. Holy momma, it rocked! It was a major hit all around and my mom even requested the recipe….score!

*Disclosure: This post is part of my ongoing relationship with the folks from Sabra Hummus. I am thrilled to be a Sabra Tastemaker and excited to share recipes I have developed using Sabra Hummus. I am being compensated to develop recipes to share with you; all opinions expressed here are 100% mine.      Spicy Grilled Hummus Tostadas Growing up my mom would make fresh homemade tortillas at least once a day to serve with our meals. She never made too many or too few, just enough for the meal.  She had a knack for it and not once did I ever see… Read More

Papaya Lime Ice Cream I’ve been slacking in the dinner department, but in true fashion I always find time to whip up dessert. Funny how that happens.     This recipe is super easy and is the base for endless combination.  I’ve made lime, orange and mango all with great results.   Don’t skim on the lime zest it adds great zing. And fold in the papaya gently you do not want to deflate that heavenly whipped cream, this ensures a smooth texture. Too easy.   

  Guayaba Granita I plan on enjoying every last minute of what’s left of summer. Then I remind myself.. chica you live in Texas…South Texas. There’s not much of a fall or even winter season ‘round these parts. So there’s plenty of time to enjoy a chilled glass of sweet granita. I went with guayaba, but you can any fruit your heart desires. Enjoy in small glasses with a dollop of whipped cream and a few slices of candied guayabas. OR… enjoy with a splash of prosecco or champagne with a few of your favorite gals. To juice fresh guayabas;… Read More