In January 2012, we visited Ensenada for the first time. We were only there for a day as a cruise port stop, but we had a jam-packed day full of exploration, food and walking and we’re definitely interested in going back. It’s located about an hour South of Tijuana. I’ve been revisiting my travel notes and photos lately to make a list of things I’d like to do on a return visit. Here are a few glimpses into our day there.
Archives for May 2013
Churro French Toast
If you’ve ever wanted to eat churros for breakfast, prepare yourself because all your dreams are about to come true. This recipe for churro french toast is one near and dear to my heart and also one of my favorite dishes from my childhood.
In the town where I grew up, there was a restaurant we often went for breakfast or brunch, and churro french toast was my favorite thing on the menu. To this day, when I go home for a visit, I still order this dish.
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Calabacitas con elote
This is a sponsored post in collaboration with Latina Bloggers Connect and the California Milk Advisory Board. The recipe and opinions are my own.
Calabacitas con elote is a traditional Mexican side dish, typically baked in the oven in a casserole dish or olla de barro. But I’m giving it a summer makeover by cooking it in easy-to-make foil packets for the grill.
We’re spending tons of time outside with family and friends now that summer grilling season is here and this is a great dish to take to any parillada! This vegetarian dish is one of my favorites for serving as a quick dinner side dish as well as for taking to parrilladas (barbeques) that are typically full of meats but lacking enough veggies. If I’m making it for just the two of us, I refrigerate half the recipe and grill it later in the week so that it’s fresh off the grill at dinnertime.
Now that we live in California and have such a variety of fresh, local dairy, produce and meats available to us year-round thanks to the climate, I’ve been consciously trying to eat more locally (and by that, I mean seeking out locally grown produce at the farmers markets and other foods made in my new home state). California is the country’s leading producer of Hispanic dairy products, which are sold nationally, and is the nation’s second largest producer of cheese. In fact, California produces more than 25 kinds of Hispanic cheeses and many other dairy products. A Real California Milk seal means your dairy products are made from 100 percent California milk.
This is what the calabacitas should look like inside the foil packet when it’s done or almost done cooking:
Wordless Wednesday: Papel picado in San Miguel de Allende
During Semana Santa in 2012, we took a road trip from Mexico City to San Miguel de Allende with José’s parents. I stumbled across a folder of photos from the trip recently and realized I’ve never written about it here. While I take some time to piece together some of my photos and journals from the trip, I wanted to share this photo. I can’t recall the name of this cafe, but San Miguel de Allende has a number of intriguing doorways that just make you want to peek inside. I can remember with such clarity how delighted I was to discover this little restaurant’s colorful and intricate papel picado hanging from the ceiling.
- Have you been to San Miguel de Allende? Tell me something about your visit in the comments below! Haven’t been there yet but dying to go? Let me know what you’re interested in doing there while visiting.
Ensalada Xec: Mayan Citrus and Jicama Salad
Ensalada xec (xec is Mayan for “mixed,” and is sometimes spelled as “xeec,” “xek” or “xe’ek” and is pronounced “shek”) is a staple in the Yucatan region and is sometimes also made as a salsa without the jicama.
This great crunchy, spicy, juicy citrus salad from the East Coast of Mexico is the perfect healthy snack, and the best time of year to enjoy it is between January and April when both grapefruit and oranges are in season.
…Get my FREE Brunch With Mom recipe ebook for Mother’s Day
I’m excited to share that I’ve co-authored a bilingual recipe ebook, “Brunch With Mom,” that has 11 awesome brunch recipes for Mother’s Day by me and five other food writers. You don’t want to miss out on this cookbook full of drool-worthy photos and easy directions to make the perfect brunch!
I wrote two of the recipes in the book, which are pictured here below. If you make any of the recipes, share them on Instagram and Twitter with the hashtag #BrunchWithMom so we can see your masterpiece!
Trenza de huevo con chorizo | Egg and chorizo puff pastry braid
This fun and fancy variation on a traditional breakfast dish envelops the huevo con chorizo in a braided puff pastry dough to create a savory breakfast treat.
Latte Oaxaqueño | Oaxacan Latte
This spin on a regular old cafe latte uses Mexican chocolate for an Oaxacan twist. The secret: You don’t need a fancy coffee machine to make the foam! I teach you how to do it with a glass jar, milk and the microwave. Even your kids will be able to do this one.
My recipes and photos appear on pages 10-15 and 44-47. Get the whole ebook for FREE here (you need to create a free account to download or print it):
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Coconut milk and chia pudding
Chia seeds aren’t just for aguas frescas, and today I’m sharing with you a super easy, delicious and healthy dessert recipe for coconut milk and chia pudding.
This recipe is dairy-free, gluten-free and vegan-friendly.
I love chia seeds. Not in the way that some people mean when they say they love something… I mean I really LOVE chia seeds. I consume them nearly every day of the week and they’re a great source for fiber and Omega-3 fatty acids, and even have some protein. They have been used for centuries, including by the Mayans and Aztecs. In present-day Mexico, you’re most likely to notice chia seeds floating in an agua fresca.
I know you must be thinking there can’t be that many ways to use them, but trust me when I say there are so many great things you can do! One of my favorites is to use them to make this tapioca-like pudding with coconut milk. It’s a flavorful and not-too-sweet dessert that any coconut lover will enjoy. And a few bonuses: this recipe is dairy-free, gluten-free and vegan-friendly! Once the chia seeds develop their gel and you refrigerate the jar, it will get firm and set more like a traditional pudding. If you try to eat it too soon, it won’t be the right consistency.
Wordless Wednesday: Tacos al pastor in Kauai
We were visiting the Hawaiian island of Kauai last week for my sister’s wedding and look what we found: A taco truck with tacos al pastor! They had a proper trompo and everything. We didn’t get a chance to stop and eat there because we either were too early, too late or just passing through Kapa’a on our way to Lihue or Poipu to eat somewhere else. They were always busy when we passed by during business hours, so I figure they must be pretty good. I took it as a sign that we need to go back to visit again!
We were fascinated with the availability of taco joints on the island and the amount of Mexicans we met. We even found a lady selling authentic Mexican tamales on the side of the road one day.
- Have you eaten the tacos from this place? How were they? If you haven’t eaten there, tell me where you’ve encountered unexpected tacos while traveling in the comments below!