Monthly Archives: April 2016

Here is the recipe for Abuela’s current favorite salsa.  Who ever is around at the time she is done making it, is sure to get a batch of this salsa.



  1.   1 pound of tomatillos.
  2.   2 Chiles California
  3.   5-10 Chile Japones (Depends how spicy you want it).
  4.   Salt


  1. Roast all the chiles.
  2. Remove the seeds from the Chile California.
  3. Place chiles in blender with water for about 5 minutes so they can soften.
  4. Roast the tomatillo or boil them.
  5. After the tomatillo has cooled down, place in the blender and blend with the chiles.
  6. Pour in a bowl.
  7. Add cilantro, onion slices and salt (personal preference).


Aqui les dejo la receta de la salsa favorita de mi Abuela.  Si por pura casualidad estas cuando acaba de hacer la salsa, es por seguro que te va dar salsa para llevar.


  1. 1 libra de tomatillo
  2. 2 Chiles California
  3. 5-10 Chiles Japoneses (Depende que tan enchiloso lo quieran).
  4. Sal al gusto.


  1.  Tostar los chiles
  2. Quitar semilla de los Chiles California.
  3. Poner chiles en la liquadora con poquita agua para que se ablanden.
  4. Mientras los chiles se ablandan, pueden hervir los tomatillos o azarlos.
  5. Despues que se enfrien los tomatillos, pongan los tomatillos en la liquadora.
  6. Poner en un recipiente.
  7. Añidir cilantro, cebolla picada y sal al gusto.




I truly enjoy cooking for my little family.  I love hearing them comment about my cooking while they eat.  I delight in the sounds of enjoyment they make even more.  I know they love my cooking and so I just assume other people will too. Whether that’s the case or not, I just share LOL!  Point is, I like sharing it with who ever cares to listen or in my case, watch.  I’m somewhat of a Snapchat freak and am constantly sharing what I cook.  I love when you guys screen shoot my food and I get a little high when you ask me for the recipe.

Disclaimer:  Not really a Mexican Dish

Today, I will share one that was highly requested by some of my Snapchat family.  It’s a chicken bacon penne Alfredo.  I used Jalapeños for the added kick to my palette.


2 Chicken breasts
1/2 Onion
1 Garlic Clove
1 lb of Penne Pasta
1 jar of Alfredo Sauce
1/2 cup of Ranch Dressing
6-8 Bacon Slices
8 oz of Shredded Mozzarella
1 Small can of sliced Jalapeño (optional)



  1.  Cook chicken in a pot of water with 1/2 onion, 1 garlic clove and salt to taste.
  2.  Cook pasta in water.
  3.  Cook bacon and chop it up after it has cooled down.
  4. In a bowl, mix together chicken, pasta, alfredo sauce, and ranch dressing.
  5. Place in a pan.
  6. Sprinkle bacon and cheese on top.
  7. Add jalapeño slices on top as desired. (Can be also added after it’s cooked.)
  8. Bake at 350 degrees for about 20 minutes.

A comer se a dicho!


IMG_2783Here is the recipe to the Chile De Arbol salsa from our Tortas Ahogadas video to spice up your life.



  • Bag of Chile de Arbol
  • Apple Vinegar
  • Old Spice Pepper Corn
  • Salt


  1. Boil Chile de Arbol without the stems until soft. IMG_2775
  2. After they have boiled, place in blender.IMG_2778
  3. Add 1/4 cup of Apple vinegar.
  4. Add 5 Old Spice corns and salt (personal preference).
  5. Blend.


6.  Strain.




From Abuela’s Kitchen

Torta Ahogada Video