Cocido de Salchicha, Beans y Paprika (Sausage, Beans & Paprika Stew)

Happy New Year! We made it into 2018! I wish you all the very best for this New Year! Thank you for all the support during the last year, without you, my blog would not even exists.

I know I have been away from posting recipes for quite a while, 2017 was a very busy year for me, especially at the end of the year, I had lots of bookings for my Mexican cooking classes, but this year I am planning to post recipes more often, I promise! Continue reading “Cocido de Salchicha, Beans y Paprika (Sausage, Beans & Paprika Stew)”

Camarones al Ajillo (Prawns in Garlic Butter)

There are times in your life when all you can think of is nothing and this is my case today! I have had a very busy weekend and I started my week with a very busy day and I really want to share this recipe with you guys since Friday, but for some reason my brain doesn’t work, I am errr how do you call it?? My brain is in strike, can it be such as thing?? Continue reading “Camarones al Ajillo (Prawns in Garlic Butter)”

Linguine with a Creamy Poblano Pepper Sauce

Winter is coming and here at home we seem to be preparing for it! Or to be honest with you, it seems that I have been preparing for it, as I seem to be the only one craving hearty dishes or better said, err! high calorie dishes, like the one I cooked today, which is just soooooo yummy! Honest, all those calories in this recipe are worth it.Here at home everybody loves it, my son Emilio in particular is very kin of it and believe me, if he loves it even if it is green, it means it is really good.I know it is not completely Mexican, but we Mexicans love pasta and I do utterly loooove pasta to bits, I love Italian food and I love Italy and my children and my husband as well, this is a very good way to have the best of both cuisines, Pasta + Poblano Peppers = love on a plate! Continue reading “Linguine with a Creamy Poblano Pepper Sauce”

Crema de Rajas (Poblano Rajas Cream Soup)

There are days that all I fancy doing is nothing and today is one of those days, but at the end I ended up working a lot, where do time goes??? As I am writing this recipe is almost time to pick up my little ones from school and I still haven’t finish my work, uff! I could do with a bit more time for myself to do all the things I need to do. Continue reading “Crema de Rajas (Poblano Rajas Cream Soup)”

Black Beans Tlacoyos with Red & Green Salsa

Tlacoyos are one of the most popular antojitos that Mexico has brought to the world. The origin of the Tlacoyos go back to prehispanic times. These little patties are made with corn dough and filled with refried beans or cheese or any other delicious filling that you can think of. They are not difficult to make and the result is wonderful! Continue reading “Black Beans Tlacoyos with Red & Green Salsa”

Omelet de Acelgas a la Mexicana (Mexican Style Chard Omelette)

Hello lovely people!

I know, I know! I haven’t been around very much lately, but tbh, I have a lot of work these days that I hardly have time to cook for my blog and post recipes, so apologies and I hope that you haven’t miss me much.

Today I made a very healthy recipe for a quick lunch or a nice weekend breaky, my dad used to be a fan of omelettes and he used to made them quite a lot, his favourite one was cheese and ham omelette, so today I just thought of sharing with you one of my favourite omelette fillings, Acelgas, chard in english. Chard is one of those vegetables that it seems that is not very popular, but in my family my dad used to always cook chard and I used to hate it, but not now, these days my children hate it, but I make them eat it, just like my parents did to me.

This is a very delicious recipe and it is very special for me as it reminds me to those days that my dad was around, always cooking delicious things.

Makes 2 omelettes

Ingredients

  • 4 eggs
  • 1 bunch of chard
  • 10 cherry tomatoes
  • 1/2 chopped red onion
  • 1/2 garlic
  • 1 fresh jalapeño chilli
  • 3 tbsp chopped fresh coriander (cilantro)
  • Salt to taste
  • Pinch of black ground pepper
  • 6 tbsp of vegetable oil
  • Fresh cheese or feta (optional)
  • Slices of avocado (optional)

Method

  1. Wash and chop all your vegetables.
  2. In a saucepan heat 2 tbsp of oil at medium heat and add all the veggies, leave some coriander and jalapeños on the side to garnish. Season with salt and pepper and cook for 5 min and set aside.
  3. Then heat a frying pan and add 2 tbsp of oil. In a bowl break two eggs and beat them until they are properly mixed. Add the mixed eggs to the frying pan and make like a tortilla (see pic) once is cooked and firm, turn it upside down and cook for 30 sec on the other side.
  4. Put it on a serving plate and make the other omelette. Once both omelettes are done, fill them with chard, cheese and avocado slices.
  5. Scatter some fresh coriander and jalapeño slices on top and enjoy!

Listo!

Provecho!

Brochetas de Camarón y Pulpo (Prawn & Octopus Skewers) 

This weekend the weather in London is going to be brilliant, hot and sunny and on top of that it will be Father’s Day on Sunday, so if you are planning a BBQ to celebrate either the nice weather or Father’s Day here is a quick and delicious option to put in your BBQ, Octopus and Prawns Skewers rubbed with chipotle chilli. Continue reading “Brochetas de Camarón y Pulpo (Prawn & Octopus Skewers) “