Dark Chocolate Toasted Almond Paletas (Popsicles)

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Dark chocolate and toasted almonds make for a great pair, don’t you think?  Now take that flavor combo and chill it to make a great warm day yum-yum.  Paletas are a perfect way to cool down.  This recipe incorporates a creamy almond milk base with rich, slightly bitter dark chocolate and some toasted almonds mingled through.  Add a little sea salt to the mix for a nice little salty kick and you got one awesome vegan-friendly frozen treat. Continue reading

Mexican Brownies

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Time for dessert.  Then again it is always time for dessert?  It is hard to resist ending a meal without having something sweet so why not end it with brownies.  Not just any brownies, Mexican brownies.  They are a bit of a cheat but the end result is still delicious.  I use store bought brownie mix (I know, I know) to make these extra special brownies.  A simple addition of cinnamon and cayenne pepper turn them into an incredible dessert.  Top them with cajeta, a goat’s milk caramel, or dulce de leche and you get these wonderful slightly hot, spicy, sweet, chocolaty brownies that are heavenly.  Nirvana is a good way to explain the result. Continue reading

Ensalada de Quinoa

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Quinoa is a staple in South American cooking-and for good reason.  It is chock full of protein, fiber and minerals.  It tastes delicious and is quick cooking.  I’m a quinoa fanatic. Continue reading

Mexican Skewers

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What’s a quick warm weather meal to whip up quickly?  Delicious tofu skewers with onions and peppers.  A little spice to bring everything together, a few minutes of cook time and dinner is ready to go!  Add a side of beans, guacamole or yummy veggies.  Din din is done.   Oh yummy. Continue reading

Agua de Fresa

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It. Is. Hot.  I love sunny, warm days.  It just feels good.  And when the day starts to feel unbearable I know it is time to chug down a coooold drink.  In Mexico that translates to Agua de Fresa (strawberry).  The great thing about strawberries are-well everything.  They have that balance of sweet and tart; they scream “Warm weather!” and they go with practically everything.  Agua Frescas are generally served with meals or as a refreshing way to cool down on a hot day.  So grab a good book, sit outside and drink away.  You don’t have to tell me twice! Continue reading

Frijoles Charros

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Frijoles Charros roughly translates to cowboy beans.  These yummy beans originated out on ranches as a way for cowboys to make a hearty, warm pot of beans.  Glad someone thought to do this because they are yum-my.  The key ingredient to frijoles charros (aside from the beans) is good old fashioned bacon.  It helps give it a smoky zing.  I have substituted it with vegetarian bacon but the salty smoky flavor is still there.  Add some onions, tomatoes and chilies and you got yourself one filling bowl of beans. Continue reading

Tortitas de Tofu with Chipotle Orange Glaze

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I went to a great Japanese restaurant a few weeks ago and had a delish tofu and teriyaki dish. It was this soft tofu and mushroom patty with a crispy crust smothered in teriyaki sauce.  It was this great blend of flavors and textures. Soft, crispy, sweet, salty. Continue reading

Calabacitas (Squash)

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Calabacitas, or squash, is a perfect side dish or appetizer for springtime.  This dish brings clean flavors together to make a very simple yet tasty dish.  I grew up eating this delicious mix of flavors.  Squash just works great with sweet corn and the acidity in the tomatoes. Continue reading