Caldo de Camarón (Mexican Prawn Broth)

Hi there! How are you these days? Yes, I know, it seems ages since the last time I posted a recipe, but I have been busy doing mum stuff, you know, school run, taking the children here and there, half term holidays, etc, etc, etc. But finally I managed to find some time to cook something worth posting and this spicy prawn broth is just to die for! Continue reading “Caldo de Camarón (Mexican Prawn Broth)”

Puerco en Salsa Verde (Pork in a Green Sauce)

Hello there! It is been a while since my last post, but I have been very busy.

Today I am sharing with you a delicious recipe made with pork belly, tomatillos, jalapeños and lots of love! Puerco en Salsa Verde is one of my absolute favourite dishes ever, especially if you add some sort of greens, in this occasion, I added some spinach, which gives the dish a more satisfying flavour and you’ll feel good to see the green bits in it. Continue reading “Puerco en Salsa Verde (Pork in a Green Sauce)”

Sopa de Lentejas con Chorizo (Lentil and Chorizo Soup)

Today is a soup kind of day, it is quite windy in London and a bit chilly, so I fancied something cosy and warm, also I have the hubby working from home, so I decided to make this amazing soup which is ready in no time.

It is a lentil soup with chorizo, very popular in Mexico, I have the vegetarian version on the blog, so if you prefer to cook that just click on this link “sopa de lentejas”  but for now here is the recipe for my sopa de lentejas con chorizo. Continue reading “Sopa de Lentejas con Chorizo (Lentil and Chorizo Soup)”

Sopa de Chile California Seco con Huevo Poché (Dried California Chilli Soup with Poached Egg)

California Chillies are very popular in the north of Mexico, they were first grown and cultivated in South west of United States. These chillies look like guajillo chillie, but their taste is very different, it is a very mild chilli and it is used to make sauces for enchiladas or guisados (stews). The sauce that one can do with California chillies is call “Salsa de Chile Colorado” or red chilli sauce.

In my family we always use these chillies for our stews, specially for that amazing dish El ingles, aka my my hubby, loves so much.

So today after having a very busy morning, I really fancy something nice, then I thought about this soup. I hope you like it as much as I do.
Serves 2

Prep 10 min

Cool 15 min


  • 2 large eggs
  • 6 Dried California Chillies
  • 2 medium tomatoes
  • 1 small peeled onion
  • 1 garlic clove
  • 1 tbsp of maseca
  • Salt to taste
  • Pinch of ground pepper
  • 200 ml water

To garnish

  • Fresh or feta cheese
  • Half of avocado cut in thin slices
  • 10 gr chopped coriander
  • 1/4 red onion finely onion
  • 2 tbsp sour cream


Cook the chillies, tomatoes, onion, salt with 200 ml water in a saucepan for 10 min then blend the chillies and vegetables with a bit of the water where they were cooked. Pass the sauce through a sieve to get rid of the chilli’s skin, place the sauce in a pan. Dissolve the maseca flour with some of the water from the chillies, then add it to the sauce, cook for 10 min, stirring from time to time.

While the sauce is cooking, poach your eggs. Boil 3 cups of water in a kettle, add the boiling water to a saucepan. Add a small dash of vinegar to the steadily simmering water. Crack an egg into a cup first, then stir the water creating a gentle whirlpool to help the egg white wrap around the yolk. Pour the egg gently into the simmering water, egg white first, cook for 3 min. Take out the egg and place it on a kitchen napkin to get rid off the excess water.

Once the sauce and egg are cooked, it is time to assemble the soup. Place some salsa into a bowl, then add the egg and the garnish.