Quesadillas de Champiñones y Tomatillo) (Mushroom and Tomatillo Quesadillas)

Quesadillas are everybody’s favourite, I guess that they are so easy to make and taste delicious, it is one of those “antojitos” that I would just eat over and over again and I won’t get tired of it. There are so many ways to fill a quesadilla. Today I am sharing with you a quick recipe, I am making a a mushroom and tomatillo filling, so I hope you like it. Continue reading “Quesadillas de Champiñones y Tomatillo) (Mushroom and Tomatillo Quesadillas)”

Deckman’s in El Mogor & its Scallops Salad with Tomato Heirloom 

My favourite dish Scallops with Heirloom tomatoes & grilled avocado

 This week I am writing about our amazing time in Baja California. As you all know by now, I was born in Ensenada and came to London 15 years ago, so we go there every summer and every summer we have lots of adventures. Continue reading “Deckman’s in El Mogor & its Scallops Salad with Tomato Heirloom “

Agua Fresca de Limón con Chia (Fresh Lime and Chia Water)

It has been such a busy week with all this festivities that today I decided to just chilled out and have a break from all my cooking, so I made some quesadillas for my children and this very fresh lime and chia water.

Aguas frescas are one of the best Mexican culinary creations ever! We make fresh water from literally any fruit we can think of, but there are some classics, like this one, lime with chia, such a nice combination, it is so simple to make that I kind of feel a bit silly posting the recipe, but sometimes the simplest things are the most that count as it just happens to be one of my children favourite, so here it is, give it a try and have a taste. Continue reading “Agua Fresca de Limón con Chia (Fresh Lime and Chia Water)”

Chiles en Nogada Vegetarianos (Vegan Chiles en Nogada)

I think just a few recipes in Mexico could describe the richness in traditions of our Mexican gastronomy and Chiles en Nogada is one of those dishes; full of history.

The history of the creation of Chiles en Nogada goes back to August 1821 when the sister of Santa Monica Convent in Puebla wanted to welcome Agustin de Iturbide. They collected some of the ingredients that were in season during the month of August and they came out with this recipe. The colours of the ingredients on it are related to the colours of the Mexican flag, the Poblano pepper is the green colour, the Nogada sauce is the white and the pomegranate seeds are the red, making it the most patriotic dish to celebrate Mexican independence. Continue reading “Chiles en Nogada Vegetarianos (Vegan Chiles en Nogada)”

Menudo (Beef Honeycomb Stew)

Have you ever heard of Menudo? Or you probably heard about “Tripe & Honeycomb meat”, yes, I know, it is something that your grandparents used to eat and it used to be popular in England years ago, well in Mexico, Menudo, still very popular and in fact it is believed to cure hangovers and it is cooked in special occasions. In my family we usually cook Menudo for New Year, we all gather on the 1st day of the year and eat menudo. It is done the day before, because it takes a few hours to cook, but once it’s done, it tastes divine, despite the meat texture. Continue reading “Menudo (Beef Honeycomb Stew)”

Tres Recetas Mexicanas con Verdolagas (Three Mexican recipes with Purslane)


Verdolagas or Purslane is a very famous vegetable in Mexico. It would have being one of the rarest vegetables I have ever seen, if it wasn’t for my father that used to eat them all the time, I remember, as a child, going to the countryside and look for watercress, purslane and other wild herbs that we could find in the wild, usually near to a brook, my dad was very good at identifying which plants could be eaten and he was always experimenting and creating lovely dishes. Continue reading “Tres Recetas Mexicanas con Verdolagas (Three Mexican recipes with Purslane)”

Osho Restaurant & Chiles Toreados (Toreados Serrano Peppers)

Hola amigos! Apologies for not posting anything recently but we are in Ensenada at the moment having a wonderful time with my family in Mexico.

Today I want to share with you the lovely experience we had in “Osho” restaurant and this quick recipe of Chiles Toreados (tossed peppers) I had in there with my delicious chilaquiles.  Continue reading “Osho Restaurant & Chiles Toreados (Toreados Serrano Peppers)”

Cooking Comadres Plant Based Alegrias by Jenn from The Green Diary

Today I am so happy to share with you this recipe of “Plant Based Alegrias” made by Jenn, a talented Mexican lady living in Ireland. She contacted me a few days ago asking me if she could be part of the “Cooking Comadres Club” and I felt very honoured to featured her recipe here in my blog. Continue reading “Cooking Comadres Plant Based Alegrias by Jenn from The Green Diary”