Chinese New Year is coming early this year! To kick off celebrations, I decided to make fortune cookies, but with a Filipino (Ube and Pandan) and Mexican (Cacao and Churro) twist. Ironically, the origins of fortune cookies are blurry at best, and riddled with politics. Since my blog is about food and not about politics,… Continue reading Fortune Cookies, Four (Five) Flavors
Tag: Mexican
Char Siu Tamales Oaxaquenos
Belated 3 Kings Post! In years past, I’ve always made a Rosca de Reyes (funny story: In Mexico, COSTCO sells this traditional sweet bread for much cheaper than other places, so scalpers have hoarded them, eventually reselling them for profit. Many of them ended up with a ton of inventory that, of course, could not… Continue reading Char Siu Tamales Oaxaquenos
Buñuelos with Chestnut Sauce
Buñuelos is a classic Mexican holiday treat, I couldn’t resist making them for Christmas Eve! Another bonus is that you need minimal equipment and can make (at least, the donuts, which is a treat in itself) with ingredients you likely have in your pantry. Since we were in Colorado using my in-laws’ kitchen, I wanted… Continue reading Buñuelos with Chestnut Sauce
Pili Tangyuan with Mexican Hot Chocolate Creme Anglaise
This is a feat for me, as I typically do a fusion of two, rather than three, but hey, there’s a first time for everything! Today is the winter solstice and many Chinese families celebrate 冬至 (dongzhi) by eating dumplings and 团圆 (tangyuan) which is typically a sweet dish made with glutinous rice flour dumplings… Continue reading Pili Tangyuan with Mexican Hot Chocolate Creme Anglaise
Arrachera Tacos with Asian Salsa
I’ve been making this type of sauce one way or another to go with our grilled dishes for years. Sometimes I put pineapple, other times, I use a different chili; I never had a “standard recipe”. But for the arrachera, I wanted to make a sauce that compliments the Mexican seasonings, while still staying true… Continue reading Arrachera Tacos with Asian Salsa
Mexican Orange Chocolate Pull- Apart Buns
This recipe uses the Pan de Muerto bread base we’ve been making for years. It’s a solid recipe, and we started making them because when my youngest was little, she had an egg allergy. Instead of skipping any kind of tradition because of her allergies, we decided to start making egg- free baked goods at… Continue reading Mexican Orange Chocolate Pull- Apart Buns
Tequila Ginger Mules
Ahh, tequila. Just the thought of it transports me to the little town of Tequila in Jalisco, forty five minutes west of Guadalajara, my husband’s hometown. I’ve been to the charming town of Tequila twice; both while pregnant, so the closest I got to trying anything was a whiff of the tastings my husband and… Continue reading Tequila Ginger Mules
Tamarind Chamoy
Hey there, it’s been a while! I’m still here. I want to let you know that I’m shifting the content of my blog to something that has a completely different learning curve for me. I still love books and I still am fighting for the AANHPI cause, but in a different way. So welcome to… Continue reading Tamarind Chamoy
Hey It's Jen Lou 