Birria de Res (Beef Birria) 

Going to the market on a Sunday morning to eat tacos de birria for my father was a must. There is this guy that has a “Carreta de Birria” in “Los Globos” vegetable market in Ensenada and according to my dad, he makes the best birria in town, although nowadays there is a big proper restaurant called “Birrieria Guadalajara”, all they do there, yes! you guessed!, is birria and they always fully booked. I have been there and let me tell you, they do DO a great birria.

But you are probably wondering what “Birria” is!, well, It is a spicy stew from the state of Jalisco. The traditional Birria is made with goat meat or mutton, but in my house we always use beef. Traditionally is garnished with coriander, onion, radishes, lime juice and spicy salsa, but I love putting some lettuce in mine, as I really like the freshness this one adds to the birria. It is a heavy dish, very good for hangovers, it is the typical dish that I would call “levanta muertos” (getting up dead).

In Mexico birria is usually prepare for special occasions like wedding, XV años, Christmas or New Year’s Eve, but I made mine the other day because I had some friends for dinner and I wanted to impress them. Now let’s get to business and let me give you the recipe.


Serves 6

Prep 20 min

Cook around 2 hours


  • 1.5 Kg Skirt beef
  • 2 pieces bone marrow for flavour
  • 5 guajillos chillies de-seeded
  • 2 ancho chillies de-seeded
  • 2 tbsp tomato purée
  • 2 garlic cloves peeled
  • 2 tomatoes
  • 1 onion
  • 3 dried bay leaves
  • Some thyme
  • A pinch Oregano
  • 2 cloves
  • Salt to taste

To Garnish

  • Chopped coriander
  • Chopped onion
  • Lime wedges
  • Spicy Salsa
  • Warm corn tortillas
  • Radishes
  • Shredded lettuce (optional)


  1. Put the meat, bone marrow, tomatoes, onion and garlic to cook with just enough water covering the meat, add salt to taste. Cook for around 1 hr. then set aside.
  2. Soak the chillies in hot water for 5 min and put them in a blender together with the tomatoes, onion and garlic from the meat. Pass the sauce through a sieve to get rid off any skins. Set aside.
  3. Shred the meat and cut into small pieces, so when your guests are eating the birria do not get long pieces of meat.
  4. Put the meat back into the broth, remove the bones and add the chillie sauce and all the spices (bay leaves, cloves and thyme).
  5. Add the tomato purée and cook for around 1 hr or less. Check the salt, if it needs more salt, add at this stage and continue cooking. Remove all the spices before serving.
  6. Serve it in a bowl like in the picture, garnish with coriander, onion, lime juice, radishes and enjoy with some warm corn tortillas.





Bistec Ranchero (Ranch Style Bistec)

Today I decided to cook my dad’s favourite breakfast because I am celebrating that my Instagram account had reached 2000 followers, so that means a lot to me. There are two thousand people follow me in this Mexican food adventure, so that for me is so cool and the best way to celebrate is by cooking on of father’s favourite dishes.

My dad used to order this breakfast every time we used to go to “Leonardos” a restaurant in San Antonio de las Minas. There the do this dish that they have called “Querendon” (love one) and it has two eggs, refried beans and this special stew dish made with meat “Bistec Ranchero”, so you can imagine how filling and comforting this dish is.

For my Bistec Ranchero I always buy  the best cut I can find in my local butcher, I ask them to slice it very thinly and cut it is strips, in this occasion I bought Sirloin steak.

So if you ever have people staying at home and you want to impress them with a nice Mexican breakfast this is the right recipe.

Serves 2

Prep 15 min

Cook 20 min


  • 250 gr Sirloin steak, thinly cut and cut again in strips
  • 2 tomatoes roughly chopped
  • 1 small onion julienne
  • 1/2 green pepper julienne
  • 1 fresh jalapeño whole
  • 1 clove garlic peeled
  • Salt and pepper to taste
  • 2 tbsp rapeseed oil



Heat a casserole dish to medium heat, once is hot add the oil then add the meat and cook for 5 min, stirring continuously, add the salt and pepper and then all the vegetables including the whole jalapeño and garlic, cook for 15 min, stirring the ingredients from time to time and making sure that the meat doesn’t get dry, if it does, add a little bit of water.

While the meat is cooking, prepare the eggs, here you can cook them the way you like them, I like mine fried. Have the refried beans ready and once the Bistec ranchero is cooked, serve it with the eggs and refried beans. Don’t forget to heat some corn tortillas and a nice cup of coffee!




Chiles Rellenos (Stuffed Chillies)

Chiles Rellenos originated in the city of Puebla, Mexico, in the traditional recipe the pepper is coated in egg and fried, but I made them the way my family makes them and it is a more healthier option, no frying involved.

Traditionally the recipe is made with Poblano peppers but this dish has become so popular that nowadays people stuffed almost all type of chillies, even dry chillies like “pasilla” or “ancho”, it is normally serve in a tomato consommé.

They are not difficult to make and the taste is out of this world and when you serve them the way I do (all together in a nice serving plate) it becomes a very elegant dish that can impress even to all the fussy eaters.

Try it and you’ll see you will be cooking “Chiles Rellenos” all the time.

Serves 4

Prep 30 min

Cook 30 min


  • 8 fresh poblano or green pepper.
  • 300 gr grated Mozarella cheese or any type of cheese that can melt.
  • Tomato consommé

For the tomato consommé

  • 4 large tomatoes
  • Half a raw onion
  • 1 clove of garlic peeled and raw
  • 2 cups of water
  • Half a tbsp of dried marjoram
  • 1 tbsp tomato paste
  • Salt to taste


Roast the poblano or green peppers on the stove top burners until completely blistered and charred all over. Wrap the peppers with a tea towel and place them in a plastic and let sit for around 15 min, this will make the peppers sweat, making the skin peeling easier. Peel the charred skin and make an incision from top to bottom and remove the seed, but leave the stem and set aside.

Make the tomato consommé. Cover the tomatoes with water and leave them to boil for 30 min or until very tender then put them in a blender and add raw onion, garlic, tomato paste, marjoram, salt and a bit of the water where you cook the tomatoes, blend for 2 min, taste and if it needs salt or more marjoram add some, put it back on the heat and continue cooking, leave it on very low heat simmering.

Once the consommé is done fill the peppers with the cheese and carefully place them into the hot consommé, leave the consommé to simmer for 5 more min and once the cheese is melted, turn the heat off.

Serve 2 peppers for person with some Mexican rice.


  • I mentioned in other recipes that is very difficult to find fresh Poblano recipes, so you can use green peppers, but the flavour is not going to be the same.
  • Sometimes cool chile sells Poblano peppers when they in season.
  • You can filled the peppers with “Beef Picadillo” as well.




Dulce de Calabaza (Pumpkin in Syrup)

One of the dishes that I will always have in my heart is”dulce de calabaza” or “Calabaza en tacha” as some people call it. For me, this recipe totally takes me back to my childhood, I remember going to visit my grandma in Sinaloa and she and my aunties would cook this dish, sometimes specially for me, as I was and still am number one fan of “Calabaza en dulce”. They are the experts to make this recipe, specially my auntie Laura and Ana. 

In Mexico this recipe is cook during the autumn and specially during “The Day of the Dead” as an offering to our loved ones that had past away. Whatever the ocassion the truth is this recipe is cozy, delicious and once you try it, you will definitely love it and would, like me, eat the whole pot! 

I made a medium pumpkin because it is only for my family and me, but you can make as much as you want, it is an easy recipe and I promise you will love it.

For a medium pumpkin

Prep 15 min 

Cook 1 hr approx 


  • Cheese or Queensland pumpkin washed and cut in chunks
  • 100 gr Dark Brown Mascovado Sugar or dark piloncillo.
  • 2 medium cinnamon sticks
  • 4 whole cloves
  • 100 ml water


In a large casserole dish add some of the sugar on the bottom and place the pumpkin skin up, add the cloves and cinnamon sticks.


 And put another layer of pumpkins and add more sugar, do this until all the pieces are in the casserole dish. Add the water and cook in low heat. Make sure when it is cooking all the pumpkin pieces are covered with the syrup. Cook until the pumpkin is cook and tender. 

Enjoy it just by itself or with some milk.


  • This recipe traditionally is made with dark “Piloncillo” or “Panela” as some people call it.
  • For this recipe I used dark brown Mascovado sugar as I couldn’t find dark piloncillo. The results are very similar.




Pan de Muerto (Bread of the Dead)

El Día de los Muertos, Day of the Dead, is a famous Mexican celebration full of traditions that have been in our culture since pre-columbian times. In the Aztec culture this festivities were dedicated to the goddess known as the “Lady of the Dead”, nowadays we call this goddess “La Catrina” and the celebrations used to last for a month. In modern times the Day of the Dead takes place on November 1st and 2nd. In November 1st we remember the children that have left this world, this day is call “el Día de los Santos Inocentes” and in November 2nd we remember the adults. People go to the cemeteries to visit their love ones that are not longer here and take flowers, food, music, etc.

In my family, every year we go to the cemetery to visit my grandparents, but since my father past away, we celebrate this day big! well, at least my family does in Mexico, they go to the cemetery to visit my dad’s grave and bring flowers, music, candles and food. All my family gather to be with him and to wait for him to come back to see us. My sister Cynthia always put an altar at her house with all the nice things my dad used to like. I do as well, put an altar, here in London to remember him and although I am not there with my family that day, I always feel this special feeling of togetherness and love.

The celebrations are beautiful, full of colour, food, flowers, music, love, etc. if you want to know more about “the Day of the Dead” go to my section in the blog Resources/ Mexican Culture: here

Today I am sharing the recipe of “Pan de Muerto” or “Bread of the Dead”, this is one of the many traditions that we do during those days. It is a sweet bread that is eaten during those days. The way this bread looks has a special meaning, the four  strings mean the bones of the dead and the ball on top signifies the heart of the dead person. It has an orangey smell “Azahar” that remind us to the dead..I absolutely love them. When I was younger, my mum used to work in a Mexican bakery, so we always used to have fresh sweet bread at home and during “el día de los muertos” we used to eat lots of this yummy bread.

I have to confess that I am not a baker or a good baker or anything close to a baking person, I think, baking is not in my nature, but every time I am going to bake something, I put the best of me and I try to get it as good as I can!, it took me a while to get this bread right, in fact, I did it three times and it wasn’t until the fourth when I got it right. It takes a while because you need to knead the dough very well so the bread rises nicely, but the end results are worth the effort.

Makes 1 medium Pan de muerto

Prep 1 hour approx

Bake 20 min approx


  • 250 gr all purpose flour
  • 7 gr dried active yeast
  • 75 gr caster sugar
  • 1 medium egg
  • 45 gr lightly salted butter
  • 3 gr salt
  • zest of 1 medium orange
  • 100 ml warm milk
  • 1/2 tsp orange blossom water

When it’s bake

  • 10 gr melted butter
  • 10 gr caster sugar


First of all, turn on the oven to 200 degrees or gas mark 6, 10 min before start. Then lay all your ingredients ready to use on the surface you are going to work on.

Spread the flour on the surface that you are going to work, make a little hole in the middle so you can place the other ingredients.

Add the sugar, salt, orange zest, orange blossom water, butter and egg and mix these ingredients very well and add some milk, little by little and knead the dough for a bit. You probably won’t need to use all the milk. Leave these ingredients for a moment and start activating the yeast, in a bowl, add two tbsp of flour, dried yeast and one tbsp of sugar, then add some of the warm milk and mix. Leave the yeast in a warm place, it takes around 15 min approx to activate, when you see bubbles on top, that means that it is ready to be use.

Continue kneading the other ingredients. Once the yeast is activated, add it to the rest of the ingredients and continue kneading until all the ingredients are well combine. Don’t worry or panic if your dough feels very sticky, it is fine, you just need to continue kneading until you get a dough that is not sticky and it feels elastic, then give it a shame of a ball.

Then, grease a bowl with a little butter and place the ball dough in the middle and put it in a warm place for around 30 min approx so the yeast does its magic. The ball will double the size, once it is like this, knead the dough a bit more and then make the ball again and cut some dough, cut that piece into three to make the filaments and the little ball that goes on top.

When you have done this, place the bread on the tray where it is going to be bake. Do not forget to grease the tray first. Then leave the bread to rise a bit more in a warm place for 15 min approx.

Then place it in the pre-heat oven and bake for 20 min approx or less, depending on your oven. Take it out when it is golden brown and the centre is cooked, cover it with the melted butter and sprinkle it with caster sugar. Enjoy it with a nice cup of hot Mexican chocolate!



Sopes de Carne Deshebrada Estilo Sinaloa (Sinaloa Style Shredded Beef Sopes)

 I’m sure we all have a dish that makes us feel at home and brings us many cosy memories and makes us feel nostalgic when you are miles away.

Well, for me, Sopes Estilo Sinaloa is that dish. Every time I smell those delicious Sopes aromas, makes me think about my mummy. For me, she is the woman that makes the best Sopes in the whole wide world, because when she cooks them, she always makes them with love, even though they take a while to make!  Continue reading “Sopes de Carne Deshebrada Estilo Sinaloa (Sinaloa Style Shredded Beef Sopes)”


Chiles en Nogada 


I think just a few recipes in Mexico could describe the richness in traditions, flavours and ingenious of our Mexican gastronomy and Chiles en Nogada is one of those dishes; full of history, tradition, flavour and beauty makes it one of many people’s favourite. 

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 with a very special meal after he just had signed the Declaration of Independence and he was passing by through Puebla. 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.

Well, now after telling you some of the very interesting history of this wonderful recipe, let me tell you some facts of the traditional way to cook it. Historically and traditionally  this recipe is always cooked with Poblano pepper, these ones are roasted, peeled, stuffed with a special filling and battered in eggs beated until stiff, fried and covered with the Nogada sauce, but my version is more simple and I have changed it slightly for busy people like me, I do know I shouldn’t be doing this as it is a very important recipe for all Mexicans but as a busy mum of two, sometimes one has to do what we have to do in order to fulfil our cravings, but one thing I want you to have in mind, I DO know how to make the traditional Chile en Nogada and when I do have plenty of time to be in my kitchen by myself without being interrupted by a three year old asking me to play with him every five minutes, I cook the real and traditional recipe, but today I’m afraid I wasn’t that lucky because my husband arrived very late from work, so this time I had to used tin Poblano peppers.

Anyway, I do hope you enjoy this recipe as much as we did.

Serves 4

Prep 30 min approx. 

Cook  30 min approx.


  • 8 Poblano peppers, roasted, peeled and deseeded
  • 250 gr minced pork 
  • 250 gr minced beef
  • 1 medium onion peeled and finely chopped
  • 2 medium tomatoes roasted and made into purée 
  • 2 garlic cloves minced 
  • 2 tbsp vegetable oil
  • Salt and pepper to taste
  • 1/2 cup raisins
  • 1/3 cup Pine nuts
  • 1/3 peeled and chopped almonds
  • 1/2 tbsp ground cinnamon 
  • A pinch dried oregano
  • A pinch dried thyme 
  • 1 ripe peach chopped into little cubes
  • 1 ripe pear chopped into little cubes
  • 50 gr chopped flat parsley

For the Nogada Sauce

  • 125 gr soft goats cheese
  • 170 ml single cream
  • 1/2 cup walnuts chopped
  • 1/2 tsp salt
  • 1/8 ground cinnamon 
  • 70 gr pomegranate seeds
  • 15 gr chopped flat parsley 


The Poblano peppers

Roast the poblano peppers on the burners of the hob. Turn them around so all the skin gets black, once the skin gets this colour, put the pepper inside a plastic bag to rest for 15 min and take them out of the plastic bag and peel the skin off. Make a incision from top to bottom of the pepper and take the seeds out, leaving the steam on, leave aside to cool the filling.

The filling

Heat a casserole dish or a frying pan and add the oil then onions and garlic, cook for 3 min, stirring then add the meats and mix very well, cook for 10 min after that add the tomato purée and cook for 3 min. Start adding the spices, cinnamon, oregano, thyme, salt and pepper, then add the pine nuts, raisins and chopped almonds, cook for 10 min, then add the pear and peach and parley and live to cook for 5 min, turn the heat off and set aside.

The Nogada Sauce

Put all the ingredients, goats cheese, single cream, cinnamon, salt, walnuts into a blender and blend until getting a smooth consistency. I find it easier to use the hand blender as I have more control over the mixture.

Then assembled the peppers. Filled them with the minced filling until the pepper is well stuffed but holds everything inside the skin, cover the pepper with the Nogada sauce and scatter some pomegranate seeds and flat parsley. Enjoy!


  • If you can’t find fresh Poblano peppers, you can get tin ones in they do a brand call “San Miguel” it comes with 6 small poblano peppers 
  • You can use cream cheese if you don’t want to use goats cheese 
  • Add less peach and pear if you think it is too sweet for you
  • Some people add plantain and apple as well




Ensalada de Nopales (Cactus Salad)

Today is the evening of Mexican Independence Day and I didn’t know if I was going to go out with El inglés, aka, my husband to celebrate, so I organised to cook a proper Mexican dinner and I bought everything to make “Chiles en Nogada” but at the end we ARE going out, so my plans have changed and l decided to cook something easy, simple and delicious, my Cactus Salad is the perfect dish, you can make it a more filling meal if you grilled some chicken breast and have some rice as well.

There are two ways to make this salad, the first one is to buy fresh cactus and cook them yourselve, that would be the best option as the cactus would be more crunchy and fresh, but if you, like me, live outside of Mexico and there is no way that you could get fresh cactus anywhere, the second option is for you, buy cactus in a jar, nopalitos, yes! I know they won’t taste the same, but it would do the job and if you find one that doesn’t have a lot of vinegar, it would taste nice. I usually remove all the onions and chillies that they come with, then I wash them very well several times and sometimes I even leave them for half an hour to soak in clean water and the taste of vinegar goes away. Try to do these tricks and hope for the best.

Anyway, I will give you the recipe for both, fresh cactus and cactus in a jar.

Serves 4

Prep 10 min

Cook depending if you are using fresh cactus or from a jar


  • 300 gr fresh cactus or cactus from a jar
  • 2 large finely chopped tomatoes 
  • 1 large finely chopped onion
  • 100 gr finely chopped coriander
  • Salt to taste 
  • Pinch oregano


If you are using fresh cactus, chopped them into little cubes, put them in a casserole dish with a small garlic, half an onion and cover them with water, cook them at medium heat for aroun 30 min or when the cactus have change to a pale green colour, there is no need to add salt, as you add the salt later.

If you are using cactus from a jar, drain them very well, remove all the onions and chillies and wash them through very well, then chopped them into little cubes.

Then add all the chopped vegetables, add salt the taste and a pinch of oregano and it is done! Leave it in the fridge for 15 min to rest so all the ingredients mix nicely and enjoy.

So easy, but so tasty. 


  • I used cactus in a jar from “La Costeña” and I found them quite nice, you can get them from 

Happy Mexican Independence Day! Viva Mexico!




Gallina Pinta (Ox Tail, Pinto Beans and Maize Soup)

This is a traditional recipe from the state of Sonora in Mexico. Sonora is located in the north of Mexico, bordered by the states of Baja California, Chihuahua and Sinaloa.

If we translate the name of this dish into English it would be, “spotted hen”,  I know, it doesn’t make any sense, as the dish isn’t cook with chicken, but apparently they call it like that because of the combination of colours between the beans and the maize.

This recipe was given to me by my brother’s mother-in-law, she invited us for lunch one afternoon and surprised us with this delicious meal. It is very easy to cook and extremely yummy, El inglés, my husband, had seconds.

Serves 5

Prep 10 min

Cook over 1 hr 


  • 500 gr ox tail or beef skirt cut in chunks 
  • 150 gr pinto beans
  • 1 kg Maize or Hominy
  • 1 small onion cut in half
  • 1/2 green California pepper or green pepper
  • 2.5 L water
  • Salt to taste 
  • A pinch dried oregano

To garnish

  • Chopped coriander
  • Chopped onion
  • Limes cut in quarters 
  • Spicy salsa or dry chillie flakes


Put the beans and meat to cook in a large sauce pan with the water, cook until the beans are partially cook, then add the onion, green chillie and salt, cook for 15 min and add the maize and add the pinch of oregano. Cook until the meat is tender and the beans are cook properly.

Garnish with coriander, juice lime to taste, onion and spicy salsa or chillie flakes.


  • If you find dried maize, add the maize at the beginning with the beans and meat.
  • You can get tin maize or hominy in