I’m thrilled to announce that we have been selected to be brand ambassadors for California Strawberries, which means we will share muy bueno strawberry recipes just in time for strawberry season. I have been dreaming up some great strawberry recipes and have been waiting patiently for the perfect season. I’ve wanted to make a pistachio-honey cake with strawberries and cream, a strawberry consommé, and some tarts filled with dulce de leche, strawberries, and mangos. What should I make first?

Continue reading: Strawberry Margarita Popsicles

Grilling season is here… finally. Living in Colorado is beautiful, but the weather here is very unpredictable. The saying here is, “If you don’t like the weather, wait ten minutes.” Get this; we had a major snowfall the first day of May. Crazy right? Well now the weather is gorgeous and every evening you can smell one of our neighbors grilling outside. I love that smell, and it’s time to celebrate grilling season with this Mexican and American Southwest favorite.

Continue reading: Carne Asada Spinach Quesadillas

As a single working mother, mom didn’t always have the extra money or time to make dessert, but that’s why this easy and inexpensive dessert is near and dear to our heart. It was one of the simplest and most inexpensive desserts she made for us, her three little ones, as we enjoyed watching a little TV together.

Continue reading: Warm Vanilla Pudding

From sea to shining sea kids around the globe take pleasure in honoring their mothers in ways that make us feel loved and appreciated. Every year I receive a beautiful hand made gift from my kids. Something they made at school along with a card they wrote and crafted themselves or a special little something they saved to buy for me. But there is nothing I look forward to more than that moment when they come into my bedroom in the morning to serve me breakfast in bed. My two little ones have been doing this for me for years and each year their skills in the kitchen get better and their creations more delicious.

Continue reading: Pineapple Coconut Pancakes for Mother’s Day Breakfast (Video)

It’s so hard to believe that May is already here, which means its time to celebrate Cinco de Mayo. I recently had the opportunity to visit San Antonio and celebrate early with San Antonio’s Fiesta. The fiesta is a 10-day citywide party filled with cascarones, mariachis, folklorico dancers, parades, culture, art, and food galore. I used to live in San Antonio and I could not believe how much it has grown. I fell in love with the city all over again and was overwhelmed with the colorful history and cultural diversity.

Continue reading: Celebrate Cinco de Mayo with Avocados (Video)

Veronica and I are beginner photographers. We really relied on the professional photography of Jeanine when we first started our blog and especially when we published our cookbook. As our blog has grown we figured we’d better start shooting our own photos. Jeanine has 20+ years of experience and it will take millions of photos to catch up to her level. One can only hope we will someday get close. At the end of every post you will notice who wrote each post and who took the photos. If you have been following us for a while you might be able to recognize each of our voices and our photos, and if not hopefully you will soon.

Continue reading: UNDFIND Camera Bag Giveaway

Molletes (pronounced: mo-YEH-tehs) are basically toasted open-faced bolillos (Mexican rolls) topped with refried beans, cheese, and salsa. Mom made molletes for us growing up but we didn’t call them molletes, we just thought they were a delicious special treat made with leftovers. Moms have a way of re-inventing leftovers and Mom was the leftover queen. There is something undeniably comforting about a warm baked sandwich.

Continue reading: Molletes de Huevo con Chorizo y Aguacate

Mom’s carrot cake has always been a family favorite dessert. I especially like the addition of crushed pineapple, pecans, and the perfect combination of spices. Better yet, the cream cheese frosting is truly the icing on the cake. She has always used Philadelphia Cream Cheese to make her delicious creamy and smooth frosting. I can’t imagine using any other brand to make it.

Continue reading: Carrot Cupcakes with Cream Cheese Frosting

Molotes are basically empanadas made with a disk of fresh masa then filled with your filling of choice. These molotes are little savory pockets filled with an earthy and spicy filling of sautéed mushrooms, roasted green chiles, and Oaxaca cheese. They taste great as is, but also taste fantastic drizzled with crema Mexicana, red chile sauce, or your choice of salsa. Molotes can be filled with any zesty filling you can think of as listed in this blog post. Authentic molotes are fried, but I baked them for a healthier alternative and then wrapped these mouth-watering hand pies in parchment paper for easy grabbing.

Continue reading: Molotes (Masa Empanadas) filled with Mushrooms, Roasted Green Chiles, and Cheese + Giveaway

The food and wine, the ocean breeze, and sunshine all made for an amazing trip. Let’s not kid ourselves here; Yvette and I had a great time at the 2013 Cancun-Riviera Maya Wine & Food Festival, which was centered on the two beautiful beach destinations of Cancun and the Riviera Maya in Mexico. Mexican food flavors come in all shapes, sizes, colors, and mouth-watering sabores and this month, thanks to our amigos at Avocados from Mexico we had the honor of experiencing the best of the best while at the festival.

Continue reading: Huevos Rancheros in Tortilla Cups topped with Avocado Salsa + Cancun-Riviera Maya Wine & Food Festival 2013