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Recipes tried and tested, from my table to yours

Every recipe you’ll find here has been prepared by me and shared with my family several times. If it’s here then it has passed that test after multiple iterations and tweaks.

I love cuisine from all over the world, but of course, as a Mexican, I keep drawing from the never-ending well that is my national cuisine.

  • What are Tacos Árabes (and How to Make Them)

    The Arab taco combines spiced grilled pork and pita-like tortilla, influenced by Arab immigrants in Puebla, Mexico. Originating from shawarma traditions, these tacos are easy to make at home. The post includes a recipe for authentic tacos árabes, highlighting cultural fusion and variations like the gringa and cemita.

  • Fresh Fish Strips (Tiritas de Pescado) Ceviche Zihuatanejo Recipe 

    Tiritas de pescado, or “little fish strips,” is a simple and quick ceviche dish traditionally from Zihuatanejo, made with fresh fish, lime juice, onion, and chili. Emphasizing freshness and hygiene, it can be served raw or cooked. Variations can include additional ingredients like jicama or different citrus fruits.

  • Argentinian Empanadas (with Chimichurri!)

    This recipe introduces authentic Argentinian empanadas with a Mexican twist of serving them with chimichurri salsa. The post contains detailed instructions for making empanada dough, meat and tuna fillings, and chimichurri salsa. It also offers tips for simplifying the process and alternative recipes.

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