Salsa Macha

Salsa macha is an oil-based Mexican salsa made with golden fried garlic and dried árbol chiles.

If you like spicy Mexican salsas, you are going to love Salsa Macha! It's a simple, three ingredient salsa that is rich in flavor and heavy on the heat. The small town we call home is known for producing the best árbol chiles in the world, and in this salsa the unique earthy flavor of the chile de árbol de Yahualica really shines through. A little bit of this salsa goes a long way, so use sparingly. Salsa macha can be served with soups like menudo, Pozole Rojo, Cocido (beef stew), and/or Caldo de Pollo (chicken soup), but it's also delicious served over everything from carne asada to eggs and even a fresh green salad.

Nopales en Salsa Verde #AtoZrecipechallenge

Thin slices of nopales sauteed with onion and banana peppers in a spicy tomatillo salsa topped with crumbled queso fresco are a quick and easy side dish, garnish, or meatless filling for tacos.

Nopales en Salsa Verde -

I haven't forgotten about my A to Z Recipe Challenge. It is still on, I just had to hit the pause button for a little while because real life got in the way. But, things have settled back into our normal routine and I'm ready to get back to finishing this challenge.

Classic Mexican Michelada #AtoZrecipechallenge

A Michelada is a flavorful Mexican cocktail made with beer, Clamato (tomato juice with clam juice), and various seasoning like salt, lime juice, Worcestershire sauce and your favorite bottled hot sauce.

Michelada Mexicana -

To paraphrase the most interesting man in the world... I don't always drink beer, but when I do it's in an ice-cold, spicy Classic Mexican Michelada. Micheladas are a popular beer cocktail often referred to as the Mexican Bloody Mary. (Although I prefer my Bloody Marías with tequila.) The classic Michelada is made with light or dark Mexican beer, Clamato, and a variety of seasonings and spices.

Tacos de Lechuga #AtoZrecipechallenge

Tacos de Lechuga are a delicious way to enjoy tacos, even if you're on a low carb diet.

Tacos de Lechuga -

Okay boys and girls, we are almost halfway through the A to Z Recipe Challenge. Today's recipe is brought to you by the letter L and these Tacos de Lechuga (Lettuce Tacos).

Kiwi Lime Sorbet #AtoZrecipechallenge

Cool, tart, and refreshing homemade sorbet made with fresh kiwi and lime juice.

Homemade Kiwi Lime Sorbet -

K is for kiwi, as in this Kiwi Lime Sorbet.

Taquitos de Jamaica (Hibiscus Flower Taquitos) #AtoZrecipechallenge

Crispy taquitos filled with sauteed flor de jamaica (hibiscus flower) and queso fresco topped with lettuce and pickled red onions are a delicious meatless option perfect for Lent.

Hibiscus Flower Taquitos -

J is for Jamaica, as in flor de jamaica, which is Spanish for hibiscus flower. Dried hibiscus flowers are used to make one of Mexico's most popular aguas frescas: Agua de Jamaica. Many people make the mistake of tossing out the rehydrated flowers once the agua fresca is made, which is a huge mistake. Rehydrated flor de jamaica is totally edible and can be used as a filling for tacos, tostadas, quesadillas, and empanadas.

Italian Pasta Salad #AtoZrecipechallenge

Creamy Italian Pasta Salad made with rotini pasta, bacon, salami, pepperoni, olives, Mexican crema, two types of cheese (parmesan and Manchego), and Italian dressing.

For today's recipe in my A to Z Recipe Challenge, I could not think of a Mexican recipe or ingredient with the letter I. (If you have any suggestions, let me know in the comments, in case I ever decide to do another A to Z Challenge.) Ice cream is always the first thing that comes to mind when thinking about foods that start with the letter I (we play a lot of Scattergories), but I already had an ice cream recipe planned for another letter of the alphabet, which I'll be posting later this week.

Horchata de Cacahuate #AtoZrecipechallenge

Roasted unsalted peanuts are what give this horchata it's unique and refreshing flavor!

Horchata de Cacahuate -

H is for Horchata de Cacahuate. Horchata is a traditional Mexican agua fresca made with rice. But there are also many versions of horchata made with other grains and ingredients like oats, dried cantaloupe seeds, and even roasted peanuts. Just be sure to use unsalted roasted peanuts. Raw and/or salted peanuts do not work for this recipe. If you like Mazapan (a traditional Mexican candy made with ground peanuts and cinnamon), you are going to love this Peanut Horchata (aka Agua de Cacahuate).

Ground Beef Picadillo #AtoZrecipechallenge

Traditional Mexican Picadillo made with ground beef and vegetables in a ancho and guajillo chile broth.

Ground Beef Picadillo -

Continuing on with the A to Z Recipe Challenge, G is for ground beef. When I think of ground beef, the first thing that pops into my head is Pappy's Picadillo. Pappy's ground beef picadillo was part of our regular weekly dinner rotation when I was growing up, although he'd switch up the ingredients every now and then.

Chicken Vegetable Sopa de Fideo #AtoZrecipechallenge

When you're sick, there's nothing quite as comforting than a bowl of Sopa de Fideo with chicken and vegetables in a spicy tomato broth, just like your abuelita or tías used to make.

Chicken Vegetable Sopa de Fideo -

Today's recipe for my A to Z Recipe Challenge is brought to you by the letter "F" and this classic Fideo Soup with chicken and vegetables that always takes me back to my childhood. I suffered from bronchitis and earaches a lot when I was a kid, and my grandmother always made me this comforting soup to help nurse me back to health. Now that I'm older I still crave this soup when I'm sick, and I also make it for my kiddies when they aren't feeling well.

Sopa de Fideo con Pollo -

Chicken Vegetable Sopa de Fideo


  • 3 roma tomatoes
  • 1/2 medium white onion 
  • 2 serrano chiles, stems removed 
  • 1 garlic clove 
  • 4 cups water
  • 2 tablespoons vegetable oil 
  • 8 oz. fideo or vermicelli pasta 
  • 4 cups chicken broth
  • 2 cups shredded chicken 
  • 3 medium carrots, peeled and diced 
  • 2 medium potatoes, peeled and diced 
  • 2 medium zucchini or calabacitas 
  • 4 sprigs fresh cilantro

Puree the tomatoes, onion, serrano chiles, garlic, and 3 cups of the water in a blender until smooth; set aside.

Heat 2 tablespoons vegetable oil in a Dutch oven or 3-quart saucepan over medium-high heat. Fry the fideo, stirring constantly, until golden brown. Carefully pour in the tomato, stirring gently to combine. Stir in the remaining cup of water along with the chicken broth, carrots, potatoes, zucchini, and cilantro. Cover saucepan and let soup come to a boil. Reduce heat to low; season with salt, to taste. Continue to simmer over low heat for 20 to 25 minutes or until the fideo noodles and vegetables have completely cooked and the broth has thickened slightly. Remove cilantro.

Ladle into bowls and garnish with fresh cilantro leave. Serve with warm tortillas. Enjoy!

Ensalada de Esquites (Mexican Street Corn Salad) #AtoZrecipechallenge

All the flavor of traditional Mexican street corn in a cool, refreshing salad perfect for your next barbecue!

Ensalada de Elote (Mexican Street Corn Salad) -

If you've never tasted a Mexican elote (corn on the cob), topped with a combination of Mexican crema, mayo, crumbled queso fresco, and Tajín, you are really missing out! It is a popular Mexican street snack that is impossible to resist.

Traditionally, Mexican street corn is served whole on the cob, but the corn can also be served sliced off the cob into a cup with all the toppings. When served in a cup, this dish is often called esquites or elote en vaso (corn in a cup). The corn is usually served warm, but it's also really good served cold and makes for a delicious salad perfect for a family cookout or barbecue.

Ensalada de Esquites (Mexican Street Corn Salad) -

Ensalada de Esquites 
(Mexican Street Corn Salad)


  • 3 cups corn kernels, drained or defrosted 
  • 1-1/4 cups queso fresco, crumbled
  • 1/3 cup Mexican crema 
  • 1/3 cup mayonnaise
  • 1/4 cup Parmesan cheese 
  • 1-1/2 tablespoons Tajín (chile lime powder)

Mix together the Mexican crema, mayonnaise, Parmesan cheese, and Tajín in a medium bowl. Stir in the corn kernels and queso fresco; season lightly with salt, if desired. Cover and refrigerate for at least 2 hours before serving. Enjoy! 

Discada #AtoZrecipechallenge

Discadas are a type of Mexican stir-fry that is traditionally prepared in a large disco (plow disc)--also known as a cowboy wok--over an open flame.

How to Make Mexican Discada -

Continuing with my A to Z Recipe Challenge, today's recipe is brought to you by the letter D and this Discada NorteñaDiscadas are a meat lover's dream made with a little bit of everything from bacon to spicy Mexican chorizo to steak, pork chops, ham, and hot dogs. There are also a few veggies like onion, bell pepper, serrano chiles, tomato, and garlic added to the mix. And to finish it all off we add Mexican beer and Clamato, with a splash of Worcestershire sauce and Jugo Maggi (a seasoning sauce also used to make Micheladas).

Cebollas Encurtidas (Pickled Onions) #AtoZrecipechallenge

Cebollas Encurtidas is a popular garnish for tacos and tortas (sandwiches) made with sweet red onion, tart lime juice, and spicy serrano chiles.

Cebollas Encurtidas con Limón -

C is for cebollas encurtidas. Certain dishes require a particular garnish or topping. Such is the case with Cebollas Encurtidas (pickled onions). I can't imagine eating Tacos de Carnitas or a Torta Ahogada or Cochinita Pibil without a generous helping of pickled red onions on top. Recipes for Cebollas Encurtidas can vary from family to family. Our family's recipe is pretty simple as it only requires four ingredients, including salt. If you're not big on spicy food, feel free to omit the serrano chiles. Of if you prefer something spicier, substitute a fresh habanero pepper for the serrano chiles.

Black Bean and Chorizo Pizza #AtoZrecipechallenge

Refried black beans, spicy chorizo, and pickled jalapeños give this pizza a tasty Mexican twist!

Black Bean and Chorizo Pizza -

B is for Black Bean & Chorizo Pizza! The last time I made this pizza my family declared it to be their all-time favorite and the best pizza I've ever made.

Alambres Hawaianos #AtoZrecipechallenge

Made with sweet pineapple and sizzling strips of smoked pork chops, bacon, onion, and roasted poblano peppers topped with melted cheese these Alambres Hawaianos make for a delicious filling for tacos, burritos, or empanadas.

Alambres Hawaianos -

For the month of April I am participating in an A to Z Recipe Challenge, which means I will be posting a recipe for every letter of the alphabet. That's 26 recipes over the course of the next 30 days! I spent most of last month brainstorming ideas and planning ahead to bring you a variety of Mexican and Mexican-inspired dishes and desserts. Funny thing I noticed is that most of my recipe ideas, in both English and Spanish, usually start with the letter C or P. I wonder why that is?

To kick things off, today's recipe is brought to you by the letter A. A is for Alambres Hawaianos. Alambres are a traditional Mexican dish made with thin slices of grilled steak, pork, or chicken sauteed with bacon, onion, and bell pepper. Alambres are similar to what you know as fajitas, but alambres are also topped with oodles of melted cheese. Alambres Hawaianos are a fun twist to a classic Mexican recipe made with smoked pork chops, roasted poblano strips and chunks of sweet pineapple. Serve Alambres Hawaianos with warm corn or flour tortillas and top with a spicy Mexican salsa (like Chile de Molcajete or Salsa Taquera Roja).

Smoked Pork Chop Alambres -

Alambres Hawaianos


  • 6 poblano peppers 
  • 6 slices bacon, cut in 1-inch pieces 
  • 2 lb. smoked pork chops, cut in thin strips
  • 1 medium white onion, roughly chopped 
  • 2 fresh serrano chiles, finely chopped (optional)
  • 1 (14 oz.) can pineapple chunks, drained 
  • 1-1/2 cups shredded Manchego or Chihuahua cheese 

Heat a comal over high heat. Roast the poblano peppers, turning occasionally, until completely blistered and charred; remove from heat. Transfer roasted peppers to a plastic bag; cover and let sit for 10 minutes. Remove charred skin from peppers, along with the seeds and stems. Slice roasted peppers into thin strips.

Fry the bacon in a large skillet or Dutch oven over medium-high heat until golden and crisp. Remove cooked bacon with a slotted spoon to a paper towel-lined plate to drain excess grease. Add the smoked pork chops and let fry until completely cooked and lightly browned. Add the onions, serrano chiles (if using), poblano peppers, and pineapple chunks; season with salt to taste. Sauté for 10 to 12 minutes, stirring occasionally; remove from heat. Sprinkle cheeses over mixture. Cover and let sit for 5 minutes until cheese has completely melted. Serve with warm corn or flour tortillas. Enjoy!

Mexican Cauliflower Rice

Enjoy all the flavor of traditional Mexican rice in this healthy and delicious cauliflower rice dish.

Mexican Cauliflower Rice -

Cauliflower rice recipes are all the rage on Pinterest, and I totally jumped on the bandwagon because I love finding new ways to add more veggies to my family's diet. And I knew just the rice dish to recreate with cauliflower... Mexican rice.

Ceviche de Surimi (Crab Ceviche)

This refreshing crab ceviche with lots of fresh veggies, including cucumber and carrot, is perfect for Lent Fridays or a light warm-weather meal.

Crab Ceviche -

Ceviche is another of my go-to recipes for Lent Fridays. I have so many ceviche recipes in my repertoire, that I could easily serve a different Mexican ceviche for each Friday of Lent. Some of my favorites include: Soy Ceviche, Shrimp Ceviche, Cauliflower Ceviche, Cabbage Ceviche, traditional fish ceviche, a Mushroom Ceviche that non-mushroom lovers actually love (recipe coming soon), and this Ceviche de Surimi (imitation crab ceviche).

While most ceviches have a few key ingredients in common--like onion, tomato, cilantro, green chiles, and oodles of lime juice--I like to add a few extra ingredients to certain ceviches to make them extra special. For example, adding shredded carrot and diced cucumber help make this Crab Ceviche even more refreshing.

What's your favorite kind of ceviche?

Ceviche de Surimi -

Ceviche de Surimi
(Crab Ceviche)


  • 1 lb. imitation crab meat, chopped 
  • 2 roma tomatoes, finely chopped  
  • 2 medium carrots, peeled and shredded 
  • 1 medium cucumber, seeded and finely chopped 
  • 2 serrano chiles, finely chopped 
  • 1/2 medium red onion, finely chopped 
  • 1/2 cup cilantro, finely chopped 
  • 1 cup fresh lime juice 
  • 3 ripe avocados 
  • Tostada shells 

Combine imitation crab meat, tomatoes, carrots, cucumber, serrano chiles, red onion, and cilantro in a large mixing bowl. Stir in lime juice; season with salt to taste. Cover and refrigerate for at least 2 hours before serving for the flavors to blend.

Mash the avocados with a fork in a medium bowl; season lightly with salt. Spread 2 tablespoons of mashed avocado atop of a tostada shell. Spoon about 3 heaping tablespoons of crab ceviche on top of the mashed avocado. Enjoy!

Tip: Feel free to substitute 1lb. of real crab meat for the surimi. 

Buffalo Crab Dip w/ Salsa Valentina

Valentina brand hot sauce not only adds a spicy kick to this creamy crab dip, it also adds tons of flavor.

Buffalo Crab Dip with Salsa Valentina -

This spicy Buffalo Crab Dip is one of my family's favorites during Cuaresma (Lent). Made with surimi (imitation crab meat), cream cheese, Mexican crema, mayonnaise, and Salsa Valentina, this easy-to-make crab dip is creamy, delicious, and can be served a number of ways.

Camarones con Rajas (Creamy Shrimp with Roasted Poblano Peppers) {She Made/Ella Hace}

Camarones con Rajas is a delicious Mexican dish that consists of plump shrimp in a creamy garlic sauce with strips of roasted poblano peppers.

Camarones con Rajas y Crema -

For this month's installment of She Made/Ella Hace my friend Heather (from All Roads Lead to the Kitchen) and I are celebrating the first Friday of Cuaresma (Lent) with delectable seafood dishes. Heather is serving up Pan-Seared Salmon w/ Mixed Greens Pesto & Lentil Black Rice Salad over on her blog, and I am sharing my recipe for Camarones con Rajas .

Mexican Recipe Ideas for Cuaresma (Lent)

Ash Wednesday is the first day of Cuaresma (Lent). Cuaresma is the forty day period (Sundays not included) before Easter. For many of us living in Mexico, Cuaresma is a time when we refrain from eating meat on Fridays from now until Easter Sunday. Cuaresma is one of my favorite times of the year in Mexico because of the traditional Mexican dishes that are especially popular during Lent. Recipes like Capirotada (Mexican bread pudding), chiles rellenos, tacos de papa (potato), tostadas de ceviche (soy ceviche tostadas), and a plethora of seafood and egg dishes.

Arroz con Crema y Elote (White Rice with Cream and Corn)

Flavorful white rice flavored with onion, garlic, golden corn kernels, and Mexican crema.

Arroz Blanco con Crema y Elote -

With Cuaresma (Lent) starting next week, I thought now would be a good time to share how to make Arroz con Crema y Elote. It is a popular side dish served at Mexican restaurants that specialize in seafood dishes. When my older kiddies were little and going through their picky eater stage, whenever we went to eat at our favorite mariscos restaurant the only thing on the menu that they'd eat was this rice. Now that Hope and Nick are 19 and 17, they still love this rice, but now it's not the only thing on the menu that they order.

Lime in the Coconut Margarita for #NationalMargaritaDay

Raise your glass to celebrate National Margarita Day with this tropical Coconut Lime Margarita.

Coconut Lime Margarita -

I know I'm not the first blogger to point out that some foods and beverages bring certain tunes to mind. Like anytime I make something piña colada flavored, "The Escape Song" pops into my head... "Do you like piña coladas? And getting caught in the rain?" Or when I add red wine to anything, UB40's "Red, Red Wine" immediately comes to mind. Same thing happens every time I whip up these Margaritas de Coco (coconut margaritas). I add the tequila, orange liqueur, and shredded coconut to the blender, then when it comes time to squeeze in the fresh lime juice I can't help but sing, "You put the lime in the coconut, and drink 'em both up..."

Morisqueta de Costillitas en Salsa Ranchera

Morisqueta is a traditional Mexican dish--popular in the state of Michoacán--that consists of a mixture of beans and rice topped with tender pieces of meat in a spicy salsa.

Morisqueta de Costillitas en Salsa Ranchera -

Morisqueta is one of those dishes that when I make it, I ask myself why I don't make it more often. My grandpa loved to serve his morisqueta with Pork Chile Colorado, while I prefer to serve it with Costillitas en Salsa Ranchera (pork spare ribs). But really any pork or beef dish can be used. Some of my favorites include Shredded Beef Picadillo, Bistec Ranchero, Pork Chile Verde, and Carne de Puerco con Chile. Morisqueta can also be enjoyed meatless. Just spoon your favorite salsa, mild or spicy, over the beans and rice.

Salsa Ranchera (Roasted Tomato Salsa)

Spicy roasted tomato and chile serrano salsa perfect for serving with tortilla chips (or pork rinds) or with your favorite tacos.

Roasted Salsa Ranchera -

Salsa Ranchera is one of those salsas you always want to have in your fridge because you can serve it with tortilla chips or pork rinds for a quick appetizer, stir it into soups or guisados, drizzle it over tacos, or even spoon it over eggs for Huevos Rancheros. This ranch-style salsa made with roasted tomatoes, onion, garlic, and serrano chiles, will become an instant family favorite.

Roasted Tomato and Serrano Chile Salsa -

Salsa Ranchera
(Roasted Tomato Salsa)


  • 7 roma tomatoes, cut in quarters
  • 3 serrano chiles, stems removed 
  • 2 cloves garlic, with skin still on   
  • 1/2 medium white onion, cut in large chunks 
  • 1/4 cup fresh cilantro leaves

Heat a comal or non-stick skillet over medium-high heat. Roast the tomatoes, serrano chiles, garlic, and onions over medium-high heat, turning occasionally, until the ingredients have softened and are lightly charred. Remove from heat and carefully peel skin from garlic.

Puree the tomatoes, serrano chiles, garlic, and onion with the fresh cilantro until smooth. Pour salsa into a medium bowl; season with salt to taste. Enjoy!   

Tip: Change up the flavor of your salsa by using different varieties of chile peppers. Some of my favorite chiles to use are jalapeños, chiles güeros (yellow peppers), and banana peppers. 

Yields 1-1/2 to 2 cups 

Comfort Food Classics: Banana Cream Pudding {She Made/Ella Hace}

Creamy banana pudding made with galletas Maria's and vanilla-flavored atole mix.

When you think Valentine's Day, the first things that come to mind are chocolates and roses. I love all things chocolate and my hubby never fails to surprise me with a beautiful bouquet, but he also knows that the best way to win my heart is if the words "banana cream" are involved. Like say, banana cream pie or this easy, no-fuss Banana Cream Pudding. Today, my good friend Heather from All Roads Lead to the Kitchen are sharing Valentine's Day recipes for this month's She Made/Ella Hace. So be sure to visit Heather's blog for a swoon-worthy Love Potion Cocktail.

Slow Cooker Orange Chipotle Pulled Pork

Tender and juicy slow cooker pulled pork flavored with fresh orange juice, smoky chipotle peppers, garlic, and Mexican piloncillo.

Orange Chipotle Pulled Pork -

Making pulled pork at home needn't be difficult at all with a little help from your slow cooker. Just mix everything together, put it in your crock pot and let it simmer for a few hours until the meat is so tender and juicy it practically melts in your mouth.

I love making pulled pork because it's a no-fuss recipe, it feeds a crowd, and the combination of flavors is finger-lickin' good! This particular pulled pork recipes is flavored with fresh orange juice, chipotle peppers, garlic, and piloncillo. Oh, and did I mention that it's super versatile too? Pulled pork can be served on it's own with sides like Chili Beans, Macaroni & Cheese, Mexican Rice, and Ensalada de Elote (Mexican street corn salad)--just to name a few--but it can also be served as a filling for tacos, tostadas, burritos, or sandwiches.

Slow Cooker Orange Chipotle Pulled Pork -

Orange Chipotle Pulled Pork

2 cups orange juice
2 chipotle peppers in adobo sauce
2 cloves garlic
1/3 cup grated piloncillo or light brown sugar
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 medium white onion, thinly sliced
2-1/2 to 3 lb. pork shoulder roast

Puree orange juice, chipotle peppers, and garlic in a blender until smooth. Pour puree into a medium bowl. Season orange chipotle mixture with brown sugar, salt, ground cumin, and black pepper.

Arrange the onion slices along the bottom of the slow cooker. Place pork shoulder roast on top of the onion slices. Pour orange chipotle sauce over meat. Cover and cook over low heat for 6 to 8 hours or until tender. When meat is fully cooked, shred using two forks. Serve as a filling for tacos, burritos, tostadas, or sandwiches/sliders. Enjoy!

Slow Cooker Pulled Pork -

Tip: For a sweeter pulled pork, substitute Tampico brand citrus punch or orange-flavored Fanta for the orange juice.

Queso Fundido de Chorizo con Nopales {She Made/Ella Hace}

Spicy Mexican chorizo with nopales topped with loads of ooey, gooey melted queso fresco and queso Oaxaca.

Queso Fundido -

Are your ready for some football? Or better yet, are you ready some finger-lickin' good game day eats?! Then you are in the right place, because this month for She Made/Ella Hace my friend Heather, from All Roads Lead to the Kitchen are serving up super appetizers to enjoy while watching the big game. Heather is serving up Bacon-Wrapped Water Chestnuts, while I am sharing a delicious Queso Fundido de Chorizo con Nopales.

Homemade Pizza de Mole (Chicken Mole Pizza)

This flavorful pizza topped with a rich mole sauce, shredded chicken, and Oaxaca cheese is sure to score a touchdown with friends and family when watching the big game.

Chicken Mole Pizza -

I don't know if you've heard or not, but there's a big football game coming up in the next couple of weeks, and last night my favorite team secured their place in the main event. Woo-hoo! Go Patriots!!! To celebrate my team's big win, I'm sharing one of my game day favorites, because as much as I love watching football and rooting for my team, the thing I look forward to most is the food. My ideal game day menu includes nachos, chicken wings, tacos, guacamole, beer, and lots and lots of pizza. Like this Pizza de Mole (Chicken Mole Pizza), topped with a store-bought mole sauce, shredded chicken, Oaxaca cheese, red onion, and chopped cilantro. No matter who you're rooting for, this pizza will be the real winner!

Blogging Resolutions for 2017

I’m just going to say it… I love New Year’s resolutions! Whether I keep them or not, I love them. New Year’s resolutions motivate me to not only try to become a better version of myself, but they also inspire me to keep dreaming and to continue pursuing whatever my dream may be at that moment in time.

food blogging goals for 2017 -

Every year I compile a short list of resolutions (or goals) I hope to keep throughout the new year and share it on my personal blog, La Casa de Leslie. While listing out the things I want to do and accomplish in 2017, a lot of what I came up with pertained specifically to my cocina blog, so I compiled a separate list of blogging resolutions/goals just for La Cocina de Leslie.  

Before I share my blogging resolutions, I’m going to get a little personal and share a bit of what last year was like and why I haven’t been as consistent with my blogging. Cooking and sharing recipes here on La Cocina de Leslie has always brought me great joy. I love cooking, in general, and I also love sitting down to write about the recipes I share, the stories behind them, and sharing why they mean so much to me. No other hobby of mine has ever made me as happy as this little blog.

For the past three and half years I haven’t been able to dedicate as much time as I would have liked to my beloved cocina blog, because being a wife, mom, and full-time caregiver were my top priorities. 2016 was a rather difficult year for us as a family. We moved out of the rental house we had called home for 13 years and moved into my suegro’s (father-in-law's) home, and my suegro’s health continued to rapidly decrease as the months flew by culminating in his passing away in mid-September. 

My suegro's passing was devastating to us all, even though we knew it was coming. After my suegra’s (mother-in-law's) sudden (and unexpected) passing in 2012, we foolishly thought a prolonged illness might be less devastating, but in 2016 we learned that it wasn’t. We´ve spent the remaining months of 2016 mourning the loss of Don Chuy, who was such an integral part of our family. My family and I spent every day with my suegro, caring for him, sharing each of our meals, listening to his stories, and laughing with him. Even before we moved in with him, we counted him as part of our family of seven. 

We are still mourning his loss and will for quite some time, but with the start of the new year we realize we need to try to pick up the pieces and focus on the things that matter most and make us happy. For me those things are my family and my writing.

This year I want to get back to doing what I love most and that includes sharing recipes here in my cocina.  

Blogging goals 2017 -

My Blogging Resolutions/Goals for 2017: 

  • Blog consistently! One of my main goals is to post new recipes on a regular basis, like two or three a week. Because it's been a while and I'm a bit out of practice, we'll start with two new recipes per week and work our way up to three later in the year. I may not have blogged much in 2016, but I did cook and even managed to snap a few pics, and now I have quite a few recipes in my drafts folder just waiting to be shared. 
  • A to Z Challenge: Speaking of blogging consistently, in April I will be participating in the A to Z Challenge and posting a Mexican recipe for each letter of the alphabet. That's 26 new recipes! Ay, ay, ay!  
  • New monthly series: To help fill the void of the now defunct Secret Recipe Club, I’m starting a new monthly series here on my blog. I’m still working on a fun/cute name for my 2017 series which will focus on classic Mexican pan dulce (pastries). If you have any suggestions for series titles (all I’ve got so far is Pan Dulce 101) or pan dulce recipes you’d like to learn to make at home, let me know in the comments.
  • Cookbook reviews: This also falls under the “new series” category, and is something I have been wanting to do for quite some time. I love cookbooks and I would love to share some of my favorites from the two shelves full of cookbooks in my bookcase and the dozens I also have on my Kindle. Because this blog’s main focus is Mexican food, I’m going to start with reviewing my favorite Mexican cookbooks (in no particular order) and then we’ll move on to other types of cookbooks. The plan is to review one cookbook a month. If you have suggestions of cookbooks you’d like me to review, let me know in the comments. 
  • A monthly round-up: When I started this blog back in 2009, I didn’t think anyone besides a handful of friends and family would ever read it. And I certainly never imagined that someday I would also be invited to share my recipes on other websites. I used to share links to those recipes via Facebook or Instagram, but it’s one of those things that got pushed to the back burner. Starting this month, I’m going to post a monthly round-up of any recipes I’ve shared on sites other than my cocina
  • Bringing She Made/Ella Hace back! My friend Heather (from All Roads Lead to the Kitchen) and I will be starting back up with our monthly She Made/Ella Hace series. Yay! (Insert happy dance here.) I’m not only excited to get back to blogging, I’m also super excited to get back to cooking with my dear amiga.
  • Sharing about my cookbook. One of the good things to come out of 2016 is that one of my biggest dream came true... I wrote a cookbook! I still don't know how I managed to do it, but Taquería Tacos was published in October of 2016. In the coming months I will be sharing an in-depth look at my cookbook along with some of the recipes, and I'll even be hosting a giveaway or two. So, stay tuned! 

I really am excited to get back into the swing of things, and hope you’ll come along for the ride. 

This post is part of the SOTB Blog Hop hosted over on my casa blog