The Best Chocoflan Ever!!!!

My recipe for this is the very best, easiest and unique you will ever find! Not trying to brag but I am pretty darn confident you will love this recipe! With Christmas just around the corner I thought it would be a perfect time to share this yummy festive dessert with all of you. I can already hear all the compliments you are going to receive when you show up to your holiday party with this snazzy desert in hand. Don't worry, they'll never know how easy it was. Shhh that can be our little secret.


See ya in the kitchen,

Cake Batter
1 chocolate cake mix
1/2 cup oil
1 1/4 cups Sangria soda
3 eggs
1 3.9 oz package chocolate instant pudding

Flan Custard

1 14 oz can sweet condensed milk
1 12 oz can evaporated milk
8 oz package cream cheese (room temp.)
1/2 cup whipping cream
5 large eggs
1 cap full Mexican vanilla

12-16 oz jar of caramel. (any brand will work)

Top with

fresh whipping cream
crushed candy canes

Bake at 350 for 1 1/2 hours for full cake and 1 hour for the jumbo muffin size.

Wait 15 minutes before removing from pan. Gently slide butter knife around the edge of pan and flip onto dish. Cake should easily release from pan.

If you opt to do the 12 cup size bundt pan it will need to bake for 2hrs.

Vegetarian Stuffed Poblano Chiles with Mango, Avocado and Cucumber Salsa

This is a huge shout out to all of the sweet people that always ask me to do something vegetarian...Today is your day!

FYI, there is a part in this video that is a little blurry. So sorry, :( Mr. Mexican is back on the camera and was a little tipsy or something. :)

Have a super fabulous day!


See you in the kitchen,

This recipe will make 10

Oven temp. 400

10 Poblano Chiles
2 cups Vegetable broth
1 cup quinoa
1 can black beans (drained and rinsed)
1 chipotle chile (with 2tsp. of adobo sauce)
1 tsp chile piquin
1 tsp cumin
8oz. white melting Cheese (oaxaca is the best)

1 mango
1/2 cucumber
1 avocado
1/2 red onion
1 handful cilantro
1-2 serrano chiles
1/2 lime (juice)
1/2 tsp. salt

Top with Mexican crema or sour cream


It's official... I 'm back! Boy, did I ever have a hard time making a decision about what I should teach you how to make. I looked back at all of the many emails and requests and determined there were a lot of people requesting I make a Capirotada. Now let's be honest, depending on where you come from in Mexico this recipe will be a little different.

In the video I showed how to make Capirotada without the use of piloncillo. If you do have that available to you then by all means that would be the first option, but since I know that so many people have a hard time finding that I went ahead and demonstrated a way to make this without it. As I mentioned in the video some people confuse Capirotada with Budin de Pan. I already anticipate the emails that people will be sending me about that but be assured they are two very different recipes.

I can't tell you how excited I am to be back doing what I love most! See you back here next Monday with another fabulous Authentic Mexican recipe.


See you in the kitchen,

Oven Temp. 350 F

4-6 bolillos cubed (depending on size)
1 stick of butter (melted)
6 oz queso fresco
1/2 cup raisins
3 medium apples ( I used Gala)
1 cup peanuts ( I used salted)
3 tbsp cinnamon sugar (mix 3 tbsp white sugar with 1/2 tsp cinnamon)

1 cup dark brown sugar
2 cups water
2 tbsp molasses
2 Mexican cinnamon sticks (canela)

Easy Tacos de Carne Asada

Mmmm.....Mmmmmm.....Mmmmmmmmmm!! Really folks who doesn't love Carne Asada? I know you are going to love how easy these are to make. Just a few minutes of your time is needed to put these yummy tacos together. For this video I used Thinly sliced Top Sirloin steaks but you could also use a Flank Steak to prepare this. Something I failed to mention in the video is that you need to keep the grill heat at a low to medium low heat. (very important for best results) If you have any questions not answered in the video feel free to leave a comment below or shoot your questions to me in an email. Just to clarify, there are many ways to make Carne Asada this is only one of the many techniques out there.

Enjoy and be keeping an eye out for the Conchas crisis video I will be posting later this week. If you have struggled to perfect your Conchas you won't want to miss this video.

See you in the kitchen,

2lbs Thinly sliced Top Sirloin Steak
1 can La Costena sliced pickled jalepenos
garlic powder
Oil to brush on grill grates
20 white corn tortillas

Chopped white onoin
lime wedge
favorite salsa

Ultimate Mexican Cookie Cake

Woo-Hoo!!!!! Can you believe it? It really is me with another fabulous Mexican inspired recipe! This was an entry I did for a Paula Dean contest (not totally Mexican, but has some Mexican flare to it). I'm hoping I got it in in time but to be honest it was too close to tell. If I didn't I will get another chance in a few weeks. I heard about the contest deadline Friday so that didn't leave me much time.
Amigos, I can't tell you how much all of your kind emails mean to me. I read every single one of them and try to post the picture you send as quick as I can. Thank you So much!!! I do have a big secret I have been caring around for some time now and I really can't wait to share it. It should not be too much longer, I hope. No I am not pregnant!(LOL)



2 6 oz packages Marias Mexican Cookies
2 8 oz packages Philly Cream cheese
1 14 oz can La Lechera Condensed Milk
1 13 oz can Thai kitchen coconut milk
1/2 cup Fresh squeezed lime juice
16 oz Fresh strawberries
2 can mandarins (light syrup)
3-4 Kiwis
2 cups Whip cream
1/2 cup toasted coconut


Hey there dear sweet amigos!

I just wanted to drop all of you a line and send you a big thank you! So many wonderful emails and photos have been sent my way and I have read each and everyone of them. If you do not see your picture posted on the side it will be up soon. My life is busier then ever and I have not had time to respond to each of you like I have in the past. My job and other events has kept me very busy while my kids are at school. The second the kids get home it is all about their needs. I hope you understand and be watching for an email. I promise you will hear back from me, it just might take a while. I'm also hoping to find some time to make some more videos soon. I really miss the time I use to have for that. Love you all! I hope to be back in the kitchen soon with more great videos.

See you in the kitchen, (soon!)

Halloween Spooktacular!

Hey there!

I just wanted to invite you over to my mommies go wild page today. I'm making some pretty fun stuff for Halloween with my amiga Audrey. I hope you will stop by! You can get there by clicking on the link over on the right side of your screen.

See you in the kitchen,