Atole de Chocolate is a thicker and creamier cinnamon-infused version of traditional hot cocoa made with Mexican chocolate.


Mexican Hot Chocolate Atole - lacocinadeleslie.com

After a cold and rainy weekend here in Mexico, the sun is shining in the bright blue sky. But I think the sun might be broken, because the temperatures this morning dipped to a bone-chilling 2 degrees Celsius (about 35°F). That's freezing cold weather for these here parts, and the layer of ice on our truck's windshield before taking the younger kiddies to school is a not-so-gentle reminder that winter will soon be here. Because there's nothing like a hot mug of atole to warm you up on a cold winter's day, this week in my cocina we will be celebrating #AtoleWeek. Tune in every day this week (Monday-Friday) for some of my favorite atole recipes.

Atole de Chocolate (Mexican Hot Chocolate Atole) #AtoleWeek

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Cinnamon and dried hibiscus flowers add a merry and bright twist to the classic hot toddy for a delicious holiday treat.



A very merry December to all! With the holiday season in full swing, I only had one thing in mind while choosing a recipe for The Secret Recipe Club... Something festive for the holidays! My assignment this month is A Fit and Spicy Life written by Mellissa whose tagline perfectly sums up her blog, "A lot of cooking, a little wine, and workouts to keep it all inline." Full of health-conscious recipes like Ramen Noodle Salad, Ginger Carrot Soup, and her Spinach, Mushroom & Onion Mini-Frittatas, you'll also find fitness tips and wine recommendations on her weekly Wine Wednesday series.

Secret Recipe Club: Cinnamon Hibiscus Hot Toddy

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All the flavors of a caramel apple in a comforting mug of hot apple cider flavored with cinnamon, cloves, and Mexican cajeta.



Cajeta Apple Cider - lacocinadeleslie.com

´Tis the season to be jolly! To help you get in the holiday spirit I've got this warm Cajeta Apple Cider made with creamy cajeta, a delicious Mexican caramel sauce made with goat’s milk. It smells like Christmas! Whether you're decorating the tree, watching your favorite Christmas movies, or just curling up under your favorite fuzzy blanket because the weather outside is frightful, a sip of this Cajeta Apple Cider will warm you right up.  

Cajeta Apple Cider

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Add this delicious piloncillo pudding filled pie topped with whipped cream and Mexican cajeta to your holiday dessert table.



Thanksgiving week is finally here! Bring on the food! Freshly baked bread rolls, roast turkey (or chicken), creamy mashed potatoes, green bean casserole, and stuffing galore. And let's not forget the pies.Thanksgiving wouldn't be complete without a couple slices of pie before happily slipping into a food coma. One pie we'll be serving this year is this Piloncillo Cream Pie. I've been making Piloncillo Pudding for years, at first as an alternative to butterscotch pudding as brown sugar wasn't readily available, but because pudding pies are my favorite kind of pie Piloncillo Cream Pie quickly became a family favorite.

Piloncillo Cream Pie

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Espagueti Verde - lacocinadeleslie.com

If I left our weekly or monthly menu planning up to Jack (my 10 year old son) we'd eat nothing but Refried Beans, spaghetti, french fries, and hot dogs. Maybe even all in the same day. Because Jack is such a picky eater I try to serve different versions of his favorite foods, like this Espagueti Verde, made with roasted poblano peppers, cilantro, and Mexican crema. So far my plan seems to be working, and thank goodness, because there was that unpleasant phase where he only wanted to eat spaghetti with ketchup.


Espagueti Verde #ThrowbackThursday

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If you like rajas con crema (roasted poblano strips w/ cream), you'll love these Mexican calabacitas and golden corn kernels bathed in a spicy cream sauce.


Calabacitas con Crema - lacocinadeleslie.com

I have side dishes on the brain. I'm pretty sure it's due to the upcoming Thanksgiving holiday, because for us the holiday meal isn't about the turkey at all. (Turkeys are hard to come by in my small town, unless I want a live one.) No, for us our Thanksgiving menu is all about the scrumptious sides! (And pies!) I'm still not sure what sides I'll be serving with our roasted chicken, but in thinking of my all-time favorite side dishes these Calabacitas con Crema came to mind and I haven't been able to stop thinking about them. Like Rajas con Crema the Mexican calabacitas and golden corn kernels are simmered in a creamy sauce made with butter, onion, serrano chiles (for spice), garlic, Mexican crema, and a little cream cheese. Calabacitas con Crema is traditionally served as a side dish, but it also makes for a delicious vegetarian taco filling.

Calabacitas con Crema (Mexican Zucchini in Spicy Cream Sauce)

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Caldillo de Papa is a delicious traditional Mexican soup made with potatoes and queso fresco in a light tomato broth.


Caldillo de Papa y Queso Fresco - lacocinadeleslie.com


A popular soup in Mexican kitchens Caldillo de Papa is comfort food in it's simplest form, and it's been one of my favorite soups since childhood. My grandpa used to make this soup on rainy days when he wanted something comforting to warm him up, while my grandmother usually made this soup at the end of the month when money was tight and the cupboards were getting bare. Whether you're looking for something simple and delicious, or something budget-friendly this soup is for you. Made with bite-size pieces of potato and queso fresco in a light tomato broth seasoned with bacon, onion, garlic, serrano chile, and fresh cilantro this classic Mexican soup is sure to become a family favorite.

Comfort Food Classics: Caldillo de Papa (Mexican Potato Soup w/ Queso Fresco)

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All the creamy and cheesy goodness of pimento cheese in a delicious pasta salad.


Pasta Salad with Homemade Pimento Cheese - lacocinadeleslie.com

Happy November, friends! I can't believe it's already November. And it's the first Monday of the month which means it's time once again for The Secret Recipe Club. This month my assignment was Lori's Culniary Creations. Lori is a fun, spirited Harley Davidson-riding wife and stepmom with an amazing outlook on life:

"Today is life - the only life you are sure of. Make the most of today. Get interested in something. Shake yourself awake. Develop a hobby. Let the winds of enthusiasm sweep through you. Live today with gusto." 

Lori's brings her enthusiasm and sense of adventure to her blog which is filled with quick and easy on-the-go meals perfect for busy wives and moms looking to be a little more adventurous in the kitchen. I have a long list of Lori's recipes that I've added to my "to make" list including her Peachy Cream Crepes, Zucchini Stuffed Burgers, Avocado Kiwi Ice Cream w/ Caramel Swirl, Tomato Florentine Soup with Peanut Butter Crostini, and her Tropical Pumpkin Pie.

Secret Recipe Club: Pimento Cheese Pasta Salad

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Pumpkin Cream Cheese Pie - lacocinadeleslie.com

Tomorrow Hubby and I will be celebrating 21 years of wedded bliss. And I can't think of a better way to celebrate than with this Pay de Queso y Calabaza. This Pumpkin Cream Cheese Pie combines the fall flavor of pumpkin pie with the creamy goodness of cheesecake in one irresistible dessert. It's the best of both worlds, just like our marriage.

Pumpkin Cream Cheese Pie (Pay de Queso y Calabaza)

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Celebrate #MeatlessMonday with these flavorful Squash Blossom Tacos a la Mexicana with chopped onion, tomato, and serrano chiles.


Tacos de Flor de Calabaza - lacocinadeleslie.com

Homemade Mexican food doesn't have to be complicated. Some of the easiest Mexican recipes I know are made a la Mexicana, with chopped onion, tomato, and green chiles. These dishes are called a la mexicana because the red, white, and green ingredients represent the colors of the Mexican flag. Earlier this month I shared my Quesadillas de Flor de Calabaza, stating that cooking with flores de calabaza (which are currently in season here in Mexico) doesn't have to be complicated either. Combining the simplicity of a la mexicana with freshly cut squash blossoms we get these flavorsome Tacos de Flor de Calabaza a la Mexicana that are super quick and easy to make. Enjoy these Squash Blossom Tacos on their own for a light lunch, or serve them with Mexican Rice and Refried Beans for a complete meal.

Tacos de Flor de Calabaza (Squash Blossom Tacos)

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No-Churn Sweet Corn Ice Cream with a just a hint of cinnamon to bring out the natural sweetness of the fresh corn.

No-Churn Sweet Corn Ice Cream - lacocinadeleslie.com

Corn plays an important role in Mexican cuisine especially in dishes like tortillas de maíz, tamales, and pozole. So, it should come as no surprise that corn is also the featured ingredient in many Mexican desserts as well. One such dessert being Nieve de Elote. Believe it or not Nieve (or helado) de Elote is a very popular ice cream flavor here in Mexico. Traditionally Nieve de Elote is hand-churned in large garrafas and takes several hours to make. But thanks to this recipe you can make this sweet and creamy treat without all the hard work of churning by hand. And now you can enjoy it year-round because I'm including directions on how to make this recipe using fresh corn or canned/frozen corn kernels. The only difficulty you'll have with this recipe is waiting for the ice cream to freeze.

Helado de Elote (Sweet Corn Ice Cream)

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Because it wouldn’t be fall (the greatest season of the year) without a few pumpkin desserts. My second fall comfort dessert to make this season, second only to Calabaza en Tacha, is this creamy Pumpkin Spice Arroz con Leche because unlike most of you who live in the US, I have not been bombarded with an overload of Pumpkin Spice Everything. This creamy Pumpkin Spice Arroz con Leche combines the creamy goodness of traditional Arroz con Leche with homemade pumpkin puree and a few fragrant spices. Who needs fall scented candles when you’ve got a pot of Pumpkin Spice Arroz con Leche seasoned with brown sugar, cinnamon, nutmeg, and cloves simmering on the stove?!


Pumpkin Spice Arroz con Leche - lacocinadeleslie.com

Pumpkin Spice Arroz con Leche (Rice Pudding)

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Sopa de Fideo a los Cuatro Chiles is a traditional Mexican fideo soup in a tomato broth seasoned with four types of chiles.


Sopa de Fideo a los Cuatro Chiles - lacocinadeleslie.com

We are finally experiencing cooler temperatures here in Mexico which makes it perfect weather to enjoy a bowl of a comforting sopa (soup). You are never too old to enjoy a bowl of Sopa de Fideo. If traditional Sopa de Fideo can cure what ails you, this version made with four varieties of chiles is no exception. Each of the chiles adds flavor, earthiness, and a touch of smokiness. While we removed all of the seeds from the chiles, which is where most of the heat comes from, this soup still has some kick to it. Sopa de Fideo a los Cuatro Chiles is the perfect soup to nurse you back to health when you are feeling under the weather, or for those days when you’re just looking for something that’ll warm you up on a crisp fall afternoon.  

Sopa de Fideo a los Cuatro Chiles (Mexican Fideo Soup w/ Four Chiles)

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Fresh zucchini takes center stage in these fluffy pancakes seasoned with cinnamon and nutmeg.


Zucchini Bread Pancakes - lacocinadeleslie.com

It's the first Monday of a new month which means it's time for this month's Secret Recipe Club reveal. My assignment this month is Adventures in All Things Food written by Andrea, who keeps herself busy on her family farm along with her husband and their three adorable children. Andrea's blog has a little bit of everything: delicious recipes, tales of family and farm life adventures, crafts, book reviews, product reviews and giveaways. There's something for everyone to enjoy.

Secret Recipe Club: Zucchini Bread Pancakes

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Buttery flour tortillas stuffed with fresh squash blossoms and lots of ooey, gooey melted cheese.




It's fall, ya'll! And with fall comes an abundance of freshly cut flores de calabaza (squash blossoms). Cooking with squash blossoms might seem intimidating, but trust me when I say that there is nothing easier than cooking with this beautiful and vibrant flower. One of the easiest squash blossom recipes I know is Quesadillas de Flor de Calabaza. All you need are three ingredients; squash blossoms, cheese, and flour tortillas. It's that simple. Of course, I like to add a little butter to mine to give the quesadillas their golden hue. Squash Blossom Quesadillas make for a light and delicious meal for breakfast, lunch, or dinner. Dress them up with your favorite salsa, guacamole, or sour cream.

Squash Blossom Quesadillas (de Flor de Calabaza) #ThrowbackThursday

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Dip into the creamy goodness of a spicy homemade bean dip made with chorizo, pinto beans, green chiles, cumin, and cream cheese.


Homemade Chorizo Bean Dip - lacocinadeleslie.com

There's nothing my kids love more on a Friday night than eating dinner huddled together in the living room watching a movie on Netflix. Some nights we order pizza, and other nights we only want to snack on bowls of buttery popcorn topped with lime juice and bottled hot sauce. But every once in a while I like to surprise Alf (Hubby) and the kiddies with a big tray of tortillas chips and an array of our favorite dips like Chile de Molcajete (roasted tomatilla & arbol chile salsa), Guacamole, and this creamy Chorizo Bean Dip.

If you like the classic combination of beans and chorizo, then you'll love this homemade bean dip made with green chiles, Mexican chorizo, and cream cheese. You'll never buy canned bean dip again once you see how easy it to make your own.

Chorizo Bean Dip with Jalapeños - lacocinadeleslie.com

Chorizo Bean Dip 
lacocinadeleslie.com

Ingredients:

  • 2 tablespoons vegetable oil 
  • 1/2 medium onion, finely chopped
  • 2 fresh serrano chiles, finely chopped  
  • 6 to 8 oz. Mexican chorizo, casings removed
  • 1 clove garlic, minced
  • 3 roma tomatoes, finely chopped 
  • 3 cups cooked pinto beans, drained 
  • 1 cup bean broth
  • 1/2 teaspoon ground cumin
  • 3 oz. cream cheese, softened
  • 1/4 cup Mexican crema or sour cream  
  • 1 cup shredded mild cheddar cheese
  • 1 cup shredded queso Oaxaca or mozzarella cheese
  • Chopped pickled jalapeños (optional) 
  • Chopped cilantro
  • Tortilla chips  



Directions:
Heat the vegetable oil in a large skillet over medium-high heat. Saute onion and serrano chiles for 2 to 3 minutes, stirring occasionally, until the onion is soft and transparent. Add the chorizo, breaking it up with the back of a wooden spoon, and let brown until fully cooked. Stir in the garlic, tomatoes, cooked pinto beans, and bean broth. Once the mixture starts to boil, reduce heat to low. Using a potato masher, mash the pinto beans until desired consistency; season with the ground cumin and salt as needed. Stir in the cream cheese, Mexican crema, and mild cheddar cheese until completely melted. Remove from heat.

To serve, ladle dip into a large serving bowl; top beans with shredded Oaxaca or mozzarella cheese, chopped cilantro, and pickled jalapeño peppers. Serve with plenty of tortilla chips. Enjoy!

 Receta en español 

Pinto Bean Dip with Chorizo - lacocinadeleslie.com

















Chorizo Bean Dip

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