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)”