Nopalitos Rellenos (Cheese Stuffed Nopalitos)

This is a wonderful recipe, I would say is the sort of deconstruction of “Nopales in Chile Colorado” recipe but with a twist, the egg coating. In Mexico egg coating is very popular, the most popular dish is “Chiles Rellenos” which you can find here in a more healthy way. Anyway, I was given this jar of whole nopalitos by my friends from MexGrocer, so I decided to give this recipe a go and I do not regret to use the nopalitos this way. It is a bit of a job, but the results are just wonderful. So come on! it is Friday night, give this recipe a try and you will see, you will be converted to eat nopalitos (cactus) all the time.

Makes 5 stuffed nopalitos per jar


For the nopalitos

  • 1 Azteca whole nopalitos in brine jar
  • 10 slices mozzarella cheese
  • 3 egg
  • 1 cup all purpose flour
  • salt to taste
  • 1 cup pressed rapeseed oil

For the Chile Colorado sauce

  • 5 dried Anaheim chillies, cleaned and deseeded
  • 2 tomatoes
  • 1 small onion
  • 1 peeled garlic clove
  • Salt to taste

To garnish

  • 1/2 onion finely chopped
  • coriander finely chopped
  • 1 jalapeño chilli finely chopped
  • 10 gr crumbled feta cheese


Make the chile colorado sauce. Cook the chillies in hot water for 3 min.

Place them in a blender with some of the water that you boiled them in and add the tomatoes, onion, salt and garlic and blend them until getting a nice smooth sauce.

Pass the sauce through a sieve to remove any chilli skin and put it to boil in low heat for 10 min. Reserve.

Drain and wash the nopalitos (cactus). Remove any excess of  water.

Place a whole nopalito on a flat surface, then put two slices of mozzarella cheese on top follow by another whole nopalito, repeat this until you finish stuffing all the nopalitos.

Prepare the egg coating. Separate the egg whites from the egg yolks.

Beat the egg whites until soft peaks then add the egg yolks and continue mixing until everything is combined. Put aside.

Have the coating ready, place the all purpose flour on a place and add some salt.

Put the rapeseed oil to heat on a large frying pan to medium heat. Once is hot, start coating the nopalitos.

Coat the cheese stuffed nopalitos with the flour first, then coat them with the egg coating.

Fry the nopalitos one by one in the oil. 3 min on each side.

Once they are fried, place them on top of some paper kitchen towels to remove the excess of oil.

Serve them with some of the chile colorado sauce and garnish them with some onio, coriander, jalapeno chilli and feta cheese.


  • Your can get “Azteca” whole nopalitos in brine in
  • If you can’t find dried anaheim chillies, use guajillo chillies, but use only 3 chillies and more tomatoes as the guajillos are spicier than anaheim.





Frijoles Fritos (Refried Beans)

A few weeks ago I bumped into one of my hubby’s friends at a supermarket. I was very surprised to him see him doing the supermarket shopping (according to me, all husbands hate supermarkets, specially mine), but he told me that he is the one that cooks at home, so I have to confess I was a bit jealous, “El inglés” aka my hubby would only come to the kitchen when he is hungry and he wants something to eat, but that doesn’t necessarily mean he will cook, anyway, we started to talk about food and I told him about my  Mexican food blog, it was very nice to find out that he also likes to cook Mexican food, he asked me if  I cook  refried beans and I said “yes, of course, I cook the beans and then I make my own refried beans”, so he wanted to know if I have the recipe in my blog and I think I said yes to him, but then it wasn’t until yesterday that I realised that I do not have it, so here it’s the recipe specially for my hubby’s friend! Continue reading “Frijoles Fritos (Refried Beans)”

Alegrías de Amaranto (Amaranth Bar Alegrías)


Every year around mid February, Ensenada hosts a traditional port carnival, this is what port cities do. My parents always used to take us to see the parade in the afternoon and that was my favourite part as they used to get us lots of nice sweet treats, one of them were “Alegrias”, these cosy amaranth bars taste just heavenly. This recipe originated in the state of Morelos, Mexico, there they do these amazing shapes and combinations, but nowadays alegrias are very popular all around Mexico.

Alegrias are also extremely nutritious, amaranth are the tiny little seed use to make these mexican sweets, amaranth is similar to quinoa and in fact it is as healthy as quinoa, as it contains high levels of protein. In Mexico amaranth has been eaten since a long time ago. The Mayans and the Aztecs used to eat a lot of this grain as part of their diet and it was consider a very important ingredient.

The recipe is an easy to make, you just have to be careful while you are popping the amaranth, because it burns very easily.

Makes a 30 d x 20 h tray


  • 100 gr amaranth seed
  • 3 light brown small piloncillo bars
  • 1 tbsp honey
  • 2 tbsp water
  • 1 oiled 30 x 20 tray


First pop up the amaranth seeds. Heat a pan with a glass lid, try first with a few seeds to see if the pan has the right temperature. Remember the seeds burn quite easily, that is why I suggest to use a glass lid, so you can see when the seeds stop popping. Do it in small batches, I did one tablespoon at a time. Put the popped amaranth in a separate bowl and reserve.

Break all the piloncillo bars and place them in the same pan where you popped the amaranth, add the honey and water and heat until everything has dissolved.

Let the syrup to cool down for 5 min.

Add the popped amaranth into the syrup and stir vigorously until all the seeds are cover with the syrup.

Place the amaranth on a pre-oil tray, I just rubbed a tiny bit of rapeseed oil to avoid the amaranth bars to stick to the tray.

Press the amaranth with a rolling pin and let it cool for a few hours.

Cut them with a sharp knife in different shapes.


  • You can add pumpkin seeds, almonds, raisins or any other nuts you like.



Ensalada Mexicana de Berros (Mexican Watercress Salad)

While growing up in Mexico one of the things I remember the most about my childhood is going to the countryside to see what we could find, watercress was always the plant that was there growing in the wild, my dad adored to eat it from the edge of the brooks.

Because of all these experiences I had as a child I really think I had a very organic eating childhood without even know it. My dad used to grow lots of things in our garden, we had figs, zapotes, limes, pomegranate, cactus, avocados, olives, herbs and all those trees were organic, he never used any chemicals in his plants. We used to eat a lot of vegetables and a lot of good food, food that children nowadays won’t eat.

Anyway, I decided to pay a tribute to my dad by creating a simple salad that summarises the things he loved to eat, specially the vegetables, so I came out with this amazing watercress salad. It is my recipe, so I really hope you give it a try!

Serves 2

Prep 15 min


  • A bag of organic watercress
  • 1/2 organic cucumber cut in slices
  • 10 radishes cut in round slices
  • 1 organic avocado cut in slices
  • 1/2 red onion julienne
  • 1 organic red chilli de-seeded and finely chopped
  • 25 gr fresh of feta cheese
  • Juice of a lime
  • Salt to taste
  • Pinch pepper


Place all the ingredients in a large salad bowl.

Mix them very well and add salt to taste and a pinch of pepper.

Squeeze the juice of a lime.

Serve scattering some more fresh of feta cheese and red chilli.



Caldo de Pescado (Mexican Fish Broth)

Growing up a in port city, one can have the opportunity to enjoy very fresh fish and seafood. Ensenada is one of those cities, its famous “Mercado Negro” a fish market where you can find very fresh produce. Since I was a child my family have always had bought fish in there and the quality is excellent, this is very important, specially if you are thinking of preparing a Mexican fish broth.

Caldo de Pescado or Sopa de Pescado is that recipe that every family in Ensenada knows how to cook, obviously every family have their own recipe, so this is my family recipe, it is a very simple and quick recipe, so there is no excuse!

Serves 4


  • 6 cod fillets
  • 1.5 litre fish stock
  • 2 tomatoes
  • 1 small onion peeled
  • 1 small garlic clove
  • 1 or 2 chiplotle chillies in adobo
  • 1 large courgette cut in half moons
  • 1 potato peeled and cut in chunks
  • 1 carrot cut in half moons
  • 1 celery stalk cut in half moons
  • Pinch pepper
  • Salt to taste
  • 1 tbsp rapeseed oil

To Garnish

  • Chopped coriander
  • Juice of a lime


Blend the tomatoes, onion and chipotle chillies until a smooth consistency.

Heat the oil in a casserole dish and add the sauce, the fish stock, salt and pepper. Cook for 15 min.

Add the carrots, courgettes, potatoes and celery. Continue cooking for 10 more min.

Then when the vegetables are almost cook, add the fish fillets. Cook for 5 min.

Serve in a bowl and scatter coriander and squeeze a lime wedge.