What is the most you would be willing to pay for hot sauce? Well I definitely splurged a little on this one and used it to create this recipe. Adding truffles to anything can make it fancy so check out this recipe for my truffle macaroni and cheese. One taste and it’ll have you saying goodbye to the little blue box and cheese powder.
Read MoreThe Super Bowl may be over but that doesn’t mean that you can’t enjoy a big bowl of guacamole. This authentic guacamole recipe comes straight out of my childhood in Mexico, it is so tasty you will just want to eat the bowl by the spoonful.
Read MoreI feel like I’ve been posting only soup recipes. I’m pretty much the new found soup queen of Raleigh! In the spirit of Christmas I made a vegan pozole verde. it’s deliciously easy to make and so full of complex flavors. The best part is that you only need a blender and one pot to make! You’ll have one a taste and wonder where this recipe has been your whole life.
Read MoreIt’s the most wonderful time of the year! Well not really because holiday shoppers are the worst and having come the retail world I know the struggle. But on the bright side holiday food is pretty much the best thing ever. When I think about the holidays with my familia I remember having all kinds of good stuff like these delicious tamales that I’ve adapted to make into a vegetarian delicacy.
Read MoreThe cold autumn air has me wishing for a big bowl of chili to warm me right up. I added some Mexican flair to a vegetarian chili using Morning Star Farms Grillers Crumbs to give it that good meaty hug you expect from chili.
Read MoreThis is the dish that got me started on my MasterChef journey. I was inspired by french pâtissiers but I wanted to use ingredients that paid an homage to my Mexican heritage. The avocado helps give it a nice velvety finish you can probably eat like 10 of these tarts in one sitting.
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