Sometimes the simplest things bring me joy in the kitchen. One of them for sure is my personal recipe box. Memories of good times or loved ones come to mind as I go through 3×5” cards. Each card is adorned with handwritten notes of family treasured recipes or ones I had cut and pasted from […]

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We’re excited to introduce you to a brittle you’re going to crave and make over and over again! Sweet with a whisper of heat from cayenne pepper, Pepita Brittle is a delightful twist on the classic brittle, using pepitas (shelled pumpkin seeds) instead of peanuts. This crunchy treat is perfect for fall and makes a […]

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When it comes to holiday baking, gingersnap cookies hold a special place in the lineup of festive treats. With their crisp texture, bold spices, and warm molasses flavor, these cookies are as nostalgic as they are delicious. Perfect for dunking in your cafecito or pairing with a scoop of vanilla ice cream, gingersnaps are versatile […]

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There’s something magical about a steaming bowl of pozole verde, a traditional Mexican soup bursting with fresh, vibrant flavors. Its heartiness, rich history, and soul-warming qualities make it perfect for gatherings, weeknight dinners, or simply celebrating the rich culinary heritage of Mexico. Today, we’re diving into the world of Chicken Pozole Verde. What is Pozole? […]

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Mexican wedding cookies, also known as polvorones or biscochitos, are a beloved treat found at celebrations, holidays, and family gatherings across Mexico and beyond. These crumbly, melt-in-your-mouth cookies dusted generously with powdered sugar hold a special place in Mexican culture and cuisine. A Brief History While they’re commonly associated with Mexican weddings, these cookies have […]

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Join Our Pan de Muerto Baking Class with Chef Art Rodriguez! Celebrate Día de los Muertos in your kitchen with our live Zoom baking class led by Chef Art Rodriguez of LatinoFoodie! Learn to make Pan de Muerto, the traditional Mexican sweet bread honoring loved ones during this cherished holiday. Chef Art will guide you […]

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Here is a delicious Pumpkin Spice Piloncillo Syrup recipe that can add a rich, spiced sweetness to drinks like horchata, black tea and coffee. If you’re feeling extra sweet, drizzle some over ice cream. Here is seriously fun way to use the Pumpkin Spice Piloncillo Syrup: Make a cocktail!  

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Fall is in the air, and with it comes the return of all things pumpkin spice! But this season, instead of your typical latte, why not enjoy a cozy twist on a beloved traditional Mexican drink? Enter pumpkin spice horchata—a creamy, cinnamon-infused rice drink with a hint of autumn magic. Whether you’re hosting a fall […]

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Pumpkin, a quintessential autumn ingredient, can go far beyond lattes and pies…although those are yummy too. One of the most exciting ways to incorporate pumpkin into your seasonal cooking is by making pumpkin mole. This unique take on the traditional Mexican sauce adds a comforting twist that’s perfect for the cooler weather.   What is […]

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Flan, a cherished dessert across Mexico and Latin America, is the epitome of creamy, sweet, and caramelized perfection. This traditional Mexican Flan recipe is easy to make and consistently delivers a silky texture and rich flavor that never fails to impress. The History and Key Differences Between Mexican and Spanish Flan Flan made its way […]

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There’s nothing quite like the refreshing, tangy taste of ceviche on a warm Southern California day. Ceviche, which originated in Latin America, is a perfect blend of fresh seafood and zesty citrus. The combination of sunny weather, vibrant produce, and coastal influence makes it a staple in my kitchen. One of my favorite ways to […]

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What is Tepache? Tepache is a lightly fermented, effervescent pineapple drink, perfect for cooling off in the summer heat. It’s a distant cousin to kombucha, drinking vinegars, and shrubs, with an even more distant relation to cider. But what exactly is tepache? It’s a (slightly) sparkling drink made from discarded pineapple rinds that have been […]

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Mark your calendars because June 13th is National Chamoy Day! We’re celebrating with this homemade chamoy recipe! Don’t groan! It’s ridiculously easy: you boil some ingredients and then puree them. Chamoy is a sauce, or condiment, that is sweet, spicy, tangy, sour and salty. It hits every taste bud! The consistency of chamoy can be […]

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You must be hungry. Are you looking for a recipe that packs a punch at dinnertime? Then let’s talk Taquitos with Morita salsa. This recipe combines crispy, golden chicken taquitos drizzled (or smothered) in spicy, smoky Salsa Morita that will leave your toes tingling. This recipe makes enough for about 18 taquitos, so it’s perfect […]

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What are Morita Chiles? Morita chiles are dried, smoked jalapeños with a slightly fruitier taste. They add a wonderful depth of flavor and a kick of heat to salsa, pairing perfectly with crispy tortilla chips or taquitos. The Role of Dried Chiles in Salsa Do you need both dried chiles? Not necessarily, but each brings […]

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As the summer grilling season approaches, it’s time to elevate your barbecue game with a mouthwatering Carne Asada marinade. This zesty, flavor-packed marinade is perfect for creating tender, juicy, and delicious carne asada that will impress your family and friends. Whether you’re hosting a backyard cookout or enjoying a quiet dinner at home, this recipe […]

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Let’s turn my favorite childhood treat into Mazapán Biscotti. Growing up in El Paso, it wasn’t unusual for us to drive over the border into Juarez to shop. I’m positive my parents didn’t travel over the border just for Mexican candies, but to fat little Artie they did. The grocery store checkouts were for individual […]

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Everybody loves empanadas. What’s not to love? They are small, handheld pockets of limitless possibilities. Typically empanadas are made with wheat flour, can be either baked or fried and can even lean towards the sweet or savory side. All that is good. But you can also use corn flour, or masa harina, to make enticing […]

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A few months back we planted Lacinato kale and Swiss chard in our backyard. Right now, the greens get morning shade from a wall, enjoy the midday sun and then get partial shade from a robust bougainvillea. They seem to love it , but I worry what will happen in the height of summer. For now, we have vigorous brassicas that need thinning so that some of the plants can grow up and sprout larger, lusher leaves. Even at this stage of their growth, it is a lot of kale and chard…even for two bears.

We hope to bring you more recipes that highlight produce from our garden (not just kale, I promise!). For now, I want to share this super quick and easy, cheater-cheater chimichurri. 

What is chimichurri? Chimichurri is a sauce, or condiment, that is thought to have originated in Argentina, but has since spread to Paraguay, Uruguay, Brazil, etc. It is made by mincing up fresh herbs and garlic, and mixing it with spices, acid (vinegar and/or lemon juice) and oil. Here I use a blender to make this chimichurri, and the machine tends to emulsify the oil and vinegar/lemon juice. I don’t mind this and the sauce has a smoother consistency. So why didn’t I do this by hand? It’s just faster and easier, and sometimes I just need to be at my desk. Simple as that.

If you have time to mince everything, make sure you use a sharp knife, otherwise you may just end up bruising the herbs, which can turn black. You’ll be rewarded with a coarser sauce, that may not be emulsified, but it will be just as delicious. And who doesn’t love a little bit of texture?

Chimichurri is great drizzled, dolloped, spooned, spread and smeared on any grilled or roasted meats or vegetables. Serve chimichurri drizzled on a burrata and tomato salad (swoon!). Swap out store-bought vinaigrette and use it as a salad dressing or serve it for breakfast on jammy eggs. The options are endless. (Thick sliced sourdough bread with prosciutto? Yes please!)

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Baking is a love language, evoking memories of my mother’s care. As Mother’s Day nears, honor the extraordinary women in your life with a homemade treat. Skip the usual flowers and cards; instead, surprise the moms in your life with something special: homemade Pan de Leche.

Pan de leche, or milk bread, is a soft enriched bread. I’m transforming that bread into fluffy buns and filling them with pastry cream. Pastry cream is a rich, thick custard often used to fill pastries or tarts.

For this Pan de Leche recipe, I wanted something lighter to match the fluffiness of the buns. Combining the chilled pastry cream with stiffly whipped heavy cream makes crème légère, or “lightened cream.” The base of pastry cream starts with whole milk because it should be rich, full bodied but also creamy and smooth. Adding whipped cream keeps all the richness and lifts it into the clouds.

¡Feliz día de la madre!

Pan de Leche with Strawberry Pastry Cream

Yield: 12

Prep Time: 35 minutes

Bake Time: 20 minutes

Additional Time: 3 hours

Total Time: 3 hours 55 minutes

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Ingredients

Pan de Leche

• 1 cup (8 oz) Alta Dena whole milk, warmed, plus more to brush bread
• 1 packet dry active yeast (2 ¼ tsp)
• 1/2 cup sugar, plus 1 pinch
• 1 pinch salt
• 3 large eggs
• 3 cups (16 oz) all-purpose flour
• 4 oz unsalted butter, diced, room temperature
• Powdered sugar, to serve

Strawberry Pastry Cream

• 6 large egg yolks
• 1/2 cup sugar, divided
• 1/4 cup cornstarch
• 1 cup (12 oz) diced strawberries
• 1 cup (8 oz) Alta Dena whole milk
• 1 pinch salt
• pink food coloring, as desired
• 1 tsp vanilla extract
• 2 oz unsalted butter, diced, room temperature
• 1 cup Alta Dena Heavy Whipping Cream

Instructions

Pan de Leche

1. To bloom the yeast, add warm milk, yeast and 1 pinch sugar into the bowl of a stand mixer and allow to sit for 5-10 minutes, or until it looks a little foamy.
2. Add the remaining 1/2 cup sugar, salt, eggs and flour to the mixing bowl. Attach the whisk attachment and mix on medium-low speed, until fully combined, about 1 minute. Switch the attachment to the dough hook and knead
   until smooth and elastic, about 10 minutes. (Make sure to stop the mixing every few minutes to scrape down the sides of the mixing bowl with a spatula.)
3. With the stand mixer on medium speed, slowly add the butter one piece at a time until fully incorporated, about 5-8 minutes. Remove the dough hook, cover with plastic wrap and allow to double in size, about 1-2 hours.
4. Meanwhile prepare the strawberry pastry cream recipe (see recipe below).
5. Once doubled in size, gently punch down the dough and place onto a clean surface. Divide the dough into 12 equal sized pieces (For perfect symmetry, use a scale to first weigh out all the dough, then divide it into 12 portions. For me this is almost exactly 3 oz for each bun.). Roll each piece into a tight ball and place onto a parchment paper-lined baking sheet. Cover with lightly oiled plastic wrap and let rise until nearly doubled in
   size, about 30-60 minutes. Meanwhile preheat your oven to 350F.
6. Brush each ball of dough with milk and bake 18-20 minutes, until golden brown. Allow to cool completely.
7. Cut a channel into the top or each pan de leche and pipe n lightened pastry cream. Dust with powdered sugar just before serving.

Strawberry Pastry Cream

1. Add egg yolks, ¼ c sugar and ¼ cup cornstarch to a bowl and whisk until there are no lumps and set aside.
2. Add 1 cup (12 oz) strawberries, 1 cup whole milk, ¼ c sugar and 1 pinch of salt into a blender and puree until smooth. Pour into a sauce pot and heat over medium heat and whisk constantly, just until it comes to a
   boil. Watch carefully so that it doesn’t boil over. Turn off the heat.
3. Temper eggs by drizzling in hot milk very slowly into the egg yolks while whisking constantly, so you don’t shock the eggs and accidentally scramble them. (Place your bowl on a kitchen towel to add stability.) Once it is fully incorporated return everything to the sauce pot.
4. Add food coloring and over low-medium heat, stir constantly until it thickens. Take the pastry cream off the heat and mix in the vanilla and butter one piece at a time. Transfer to a bowl and cover with plastic wrap touching the surface of the pastry cream. Refrigerate until completely chilled.
5. Once chilled, vigorously whisk the thickened pastry cream to loosen it up.
6. Add heavy whipping cream to a stand mixer fitted with whisk attachment and whisk to stiff peaks. (You can also do this by hand in a regular mixing bowl with a whisk.)
7. Briskly whisk in 1/3 of the whip cream to loosen it up. Then with a spatula, fold in 1/3 of the whipped cream until almost fully combined, taking care not to deflate the whipped cream too much by over mixing. Finally, fold in the remaining 1/3 of the whipped cream until fully combined. Transfer to a piping bag fitted with a star tip. Keep refrigerated until needed.

Notes

• What happens if my yeast doesn’t bloom? Start over. Sometimes yeast is just old and sometimes you kill it if you’re overzealous with heating the milk. Ideally, the warm milk should be warmed from 100F-110F.
• Why is my dough taking so long to double in size? Consider moving your dough to a warmer space in your kitchen or use the proof mode on your oven. Don’t have proof mode? Place your covered bowl into your oven and turn on the light. That’s it. No heat, just the light.
• Can I serve these warm? Yes, but allow to cool slightly before serving. The warm bread might affect the structure of the pastry cream.
• Can I use something besides plastic wrap? Yes. A clean kitchen towel will work the same if you cover the dough to prevent air from hitting the surface.
• What to serve with your Pan de Leche? Besides a glass of cold Alta Dena Milk? Champagne of course! (Coffee with do in a pinch.)
• Tip on cutting the pan de leche: for a traditional look, use clean kitchen shears to cut into the bread at a 45-degree angle. Or use a serrated knife to cut the rolls in half, but only about 60% through.

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