Churros

Fried Ice Cream

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Stuffed

Chicken

Stuffed Jalapeños

Chicken Empanadas

In a medium heavy-bottomed saucepan, combine 1 cup water, 1 cup whole milk, 6 tbs unsalted butter, 2 tbs granulated sugar, and 1 tsp fine sea salt. Place over medium-high heat and bring to a vigorous simmer (do not walk away) so the butter fully melts and mixture just comes to a boil.

Prepare wet mixture and boil

Remove saucepan from heat. Immediately add 2 cups spooned-and-leveled all-purpose flour all at once. Using a sturdy wooden spoon or heatproof spatula, vigorously stir until a smooth, cohesive dough (panade) forms and pulls away from the sides of the pan, about 30–60 seconds. Return to low heat and cook, stirring constantly, for 30–45 seconds to dry the dough slightly; you'll see a thin film form on the bottom of the pan.

Add flour

Transfer the dough to a mixing bowl or the bowl of a stand mixer fitted with the paddle. Let the dough cool 3–5 minutes (warm but not hot to the touch) so it won't scramble the eggs. Add 3 large eggs one at a time, beating thoroughly after each addition until fully incorporated. The dough will loosen and become glossy but should remain thick enough to hold shape. Mix in 1 tsp vanilla extract at the end.

Cool slightly and add eggs

Fit a large disposable or reusable piping bag with a large star tip (1/2–3/4-inch opening). Spoon the dough into the bag while it's still warm and pliable. Keep dough covered with a damp towel if not piping immediately.

Fill piping bag

Pour about 3–4 cups neutral oil into a heavy, deep skillet or Dutch oven to a depth of about 2–3 inches (amount varies by pot). Heat the oil over medium heat until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small piece of dough: it should sizzle and float steadily but not brown instantly.

Heat oil

Hold the piping bag about 1/2 inch above the hot oil and pipe 4–6-inch lengths of dough directly into the oil, using kitchen scissors to cut the dough free or pipe onto a wooden spatula then slide into oil. Do not overcrowd the pan—fry in batches leaving room between churros. Fry, turning occasionally with tongs, until deep golden brown and crisp, about 2–3 minutes per side (total 4–6 minutes depending on thickness).

Pipe and fry churros

Using a slotted spoon or tongs, transfer fried churros to a wire rack set over a baking sheet or to paper towels to drain briefly for 1–2 minutes.

Drain

While churros are frying, combine 1 cup granulated sugar and 2 tsp ground cinnamon in a shallow bowl and whisk to blend evenly.

Mix coating

Working quickly while the churros are still warm (not piping hot), toss each drained churro in the cinnamon-sugar until evenly coated. Place finished churros on a serving platter or wire rack.

Coat churros

Place 1 cup heavy cream in a small saucepan and bring just to a simmer over medium heat. Remove from heat immediately when small bubbles form around the edge.

Heat cream

Place 4 oz chopped semisweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit 1 minute, then stir until smooth. Stir in 1 tsp light corn syrup if using and a pinch of salt. Keep warm for serving; if it thickens, rewarm gently over a double boiler or microwave in short bursts, stirring.

Make ganache

water

whole milk

unsalted butter

granulated sugar

fine sea salt

all-purpose flour, spooned and leveled

large eggs

vanilla extract

neutral oil (vegetable, canola, or sunflower)

ground cinnamon

semisweet chocolate, chopped (or chips)

heavy cream

light corn syrup (optional, for shine)

salt

Line a baking sheet or tray with parchment. Use a slightly warmed ice cream scoop to portion six 2–3-ounce scoops of vanilla ice cream. Place each scoop on the sheet, wrap tightly with plastic wrap (to form a sealed ball), then freeze on the tray for at least 2 hours, ideally 4 hours or overnight, until very firm.

Portion and freeze

Place cornflakes in a large zip-top bag or food processor and crush to coarse crumbs (some small flakes remaining for texture). Transfer to a shallow bowl and mix in ground cinnamon and granulated sugar. If using breadcrumbs, stir them in to help form a thicker crust.

Prepare dry coating

Place the flour in a shallow bowl. In another bowl, whisk together the eggs and milk until homogenous. Place the crushed cornflake mixture in a third shallow bowl. For an extra-thick coating, you can use a fourth bowl with additional crushed cornflakes for a second coat.

Set up dredging station

Working quickly, unwrap one frozen ice cream ball. Roll it first in flour (light dusting), then dip completely in the egg wash, letting excess drip off, then press into the crushed cornflake mixture, fully coating. For a thicker shell, return to the egg wash and cornflake crumbs for a second layer. Place the coated ball back on a parchment-lined tray and return to the freezer for at least 30 minutes (preferably 1 hour) to reharden the coating and core.

Coat the frozen ice cream balls

Pour enough neutral oil into a heavy-bottomed saucepan or deep fryer to reach about 3 inches deep (approx. 3–4 cups for a medium saucepan). Heat to 375°F (190°C). If you don't have a thermometer, heat until a small piece of breadcrumb sizzles and browns in ~30–45 seconds.

Working with one or two balls at a time (do not overcrowd), carefully lower a coated frozen ice cream ball into the hot oil using a spider/skimmer or slotted spoon. Fry for 10–20 seconds, turning gently, until the coating is golden-brown. The goal is to brown the exterior without melting the interior. Remove immediately and drain on a paper towel-lined plate. Repeat with remaining balls.

Fry quickly

Keep the remaining coated ice cream balls in the freezer until just before frying to avoid melting. Maintain oil temperature between 350–375°F (175–190°C); allow oil to recover heat between batches. Work quickly and have serving plates ready.

Safety and timing notes

Transfer each fried ice cream to serving plates. Drizzle with honey or chocolate sauce, add a dollop of whipped cream, dust lightly with cinnamon, and garnish with fresh mint leaves if desired. Serve immediately so the contrast of hot crunchy shell and cold ice cream is preserved.

vanilla ice cream

scoop-stable buns or balls (approx. 2–3 oz each)

plastic wrap

cornflakes

all-purpose flour

milk

fine dry breadcrumbs (optional mixed with crushed cornflakes)

neutral frying oil (vegetable, canola, or peanut)

oil for shallow frying (if using less oil) or additional as needed

honey or chocolate sauce

whipped cream

ground cinnamon (for dusting)

fresh mint leaves (optional)

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan lightly with butter and line the bottom with parchment paper if desired for easier removal.

Prepare

In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until evenly distributed. Set aside.

Dry ingredients

In a large mixing bowl, combine the 5 large eggs and 1 cup granulated sugar. Using a hand mixer or stand mixer on high speed, beat for 6–8 minutes until the mixture is thick, pale, and has tripled in volume. The batter should fall in ribbons when the beaters are lifted.

Beat eggs and sugar

Reduce the mixer to low speed. Beat in 1 teaspoon vanilla extract and 1 cup whole milk until just incorporated.

Add flavor and milk

Using a spatula, gently fold the dry ingredients into the egg mixture in three additions, taking care not to deflate the batter. Fold in the 2 tablespoons melted cooled butter until incorporated and no streaks remain.

Fold in dry ingredients and butter

Pour the batter into the prepared 9x13-inch pan and smooth the top. Bake in the preheated oven for 20–25 minutes, or until the cake is golden and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Bake

Remove the cake from the oven and let it cool in the pan for 10 minutes. While still warm, use the handle of a wooden spoon or a skewer to poke holes all over the surface (about 1-inch spacing) to allow the milk mixture to absorb. Let the cake cool to room temperature so it can absorb the milk evenly (about 30–45 minutes).

Cool and poke

In a medium bowl or measuring cup, whisk together 1 cup whole milk, 1 cup evaporated milk, and 1 cup sweetened condensed milk until homogenous. Stir in 1 tablespoon dark rum or rum extract if using.

Slowly pour the milk mixture evenly over the cooled cake, pouring it in a steady stream so the liquid soaks into the holes. It may seem like a lot of liquid; allow 10–15 minutes for it to absorb, then cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight for best texture and flavor.

Chill a mixing bowl and beaters in the refrigerator for 10–15 minutes if possible. Pour the 2 cups heavy whipping cream into the chilled bowl. Add 3 tablespoons powdered sugar and 1 teaspoon vanilla extract.

Beat on medium-high speed until soft peaks form, about 3–4 minutes. Be careful not to overbeat; stop when peaks hold their shape but are still glossy.

Remove the cake from the refrigerator. Spread the whipped cream over the soaked cake in an even layer using an offset spatula or spoon. Return to the refrigerator to set for at least 30 minutes before serving.

Just before serving, dust the top lightly with 1 teaspoon ground cinnamon and scatter fresh berries or sliced strawberries over the whipped topping as desired.

Cut into 12 equal squares (serves 12). Use a wide spatula to lift slices because the cake will be moist. Store leftovers tightly covered in the refrigerator for up to 3–4 days.

baking powder

granulated sugar (for batter)

whole milk (for batter)

unsalted butter, melted and cooled

evaporated milk

sweetened condensed milk

dark rum or rum extract (optional)

heavy whipping cream

powdered sugar

fresh berries or sliced strawberries

Place 3 tablespoons sugar and 1 tablespoon water in a small heavy-bottom saucepan over medium heat. Stir gently just to combine; once the sugar dissolves and the mixture comes to a simmer, stop stirring and swirl the pan occasionally. Cook until the syrup turns a deep amber color (about 6–8 minutes). Watch closely to avoid burning.

Make caramel

As soon as the caramel is deep amber, remove from heat and carefully add 1 teaspoon hot water (it may steam) to loosen the caramel and stop cooking. Swirl to combine. Immediately pour and tilt to coat the bottoms of 4 ramekins (or pour into the bottom of a single mold), dividing the caramel evenly. Set ramekins aside to let the caramel harden slightly while you prepare the custard.

In a medium saucepan, combine 1 1/2 cups whole milk and 1/2 cup heavy cream. Warm over medium heat until steam rises and the mixture is hot but not boiling (just below simmer), about 5–6 minutes. Remove from heat.

Heat milk and cream

In a mixing bowl, whisk together 3 whole eggs, 2 egg yolks, 1 tablespoon granulated sugar, a pinch of fine salt, and 1 teaspoon vanilla extract until uniformly combined but not foamy.

Whisk eggs

Temper eggs: slowly drizzle about 1/3 cup of the hot milk mixture into the eggs while whisking constantly to raise their temperature. Continue to add the hot milk in a slow, steady stream until about half has been incorporated, then pour the tempered egg mixture back into the saucepan with the remaining milk, whisking to combine.

Strain the custard through a fine-mesh sieve into a pouring bowl or large measuring cup to remove any cooked egg bits and ensure a silky texture.

Taste and adjust: the custard should be lightly sweet and balanced; if desired, stir in an extra 1/2 teaspoon vanilla or a touch more sugar (up to 1 additional teaspoon) before pouring.

Pour the warm custard evenly over the set caramel in the ramekins, filling each about 3/4 full. Wipe any spills from the rims so caramel doesn’t stick to edges.

Prepare a bain-marie: place the filled ramekins in a deep baking dish or roasting pan. Carefully pour hot (not boiling) water into the baking dish until it reaches halfway up the sides of the ramekins (about 1 to 1 1/2 inches).

Bake in a preheated 325°F (160°C) oven for 35–45 minutes for 6–8 oz ramekins (longer for a large mold) until the custard is set at the edges but still slightly jiggly in the center. A thermometer inserted near the center should read about 170–175°F (77–80°C).

Remove the baking dish from the oven and carefully lift the ramekins out of the water. Let them cool on a wire rack until they reach room temperature, about 1 hour.

Chill: once cooled, cover each ramekin with plastic wrap and refrigerate at least 4 hours, ideally overnight, to fully set and develop flavor.

To unmold, run a small thin knife around the rim between the custard and ramekin to loosen. Place a small plate over the ramekin and invert quickly, giving a gentle shake. If caramel resists, briefly dip the bottom of the ramekin in hot water for 5–10 seconds to loosen the caramel, then invert again.

Serve chilled. Optionally garnish with fresh berries, a sprig of mint, or a light dusting of grated citrus zest. Store refrigerated for up to 3 days.

hot water (to stop caramel)

large egg yolks

fine salt

ramekins (6–8 oz) or one 1.25-1.5 qt mold

boiling water (for bain-marie)

Pat the chicken thighs dry with paper towels. In a medium bowl whisk together lime juice, orange juice, olive oil, minced garlic, cumin, smoked paprika, oregano, chili powder, salt, black pepper and honey until well combined.

Prepare and combine

Place the chicken in a large zip-top bag or a shallow dish. Pour the marinade over the chicken, rub it into the meat so every piece is coated. Seal or cover and refrigerate for at least 1 hour and up to 6 hours (longer will intensify flavor but avoid more than 8 hours because of the citrus).

Remove the chicken from the fridge 20–30 minutes before cooking so it comes closer to room temperature; discard excess marinade or reserve 1–2 tbsp to glaze later (if you reserved, bring it to a boil in a small saucepan for 1 minute to ensure safety).

Bring to room temperature

Heat a large heavy skillet (cast iron preferred) over medium-high heat. Add the vegetable oil. When shimmering, place chicken thighs skin-side down in a single layer. Sear without moving for 5–7 minutes until the skin is deep golden-brown and crisp.

Sear the chicken

Flip the thighs and add the butter to the pan. Spoon the melted butter over the chicken for 30 seconds, then pour the chicken stock (or water) into the pan, reduce heat to medium-low, and cover. Cook for 8–12 minutes, or until the internal temperature reaches 74°C (165°F) and juices run clear. Uncover for the last 2 minutes to tighten the skin.

Finish in pan

Remove chicken to a cutting board and let rest 5 minutes. If you reserved marinade glaze, brush chicken lightly now. Sprinkle with chopped cilantro.

Warm tortillas on a dry skillet or wrapped in foil in a 180°C (350°F) oven for 5–8 minutes. Thinly slice or shred the rested chicken. Place shredded cabbage or lettuce on each tortilla, top with sliced chicken, avocado, a drizzle of crema or sour cream, and pickled red onions if using. Finish with a squeeze of lime and extra cilantro.

Warm tortillas and assemble

Serve immediately while chicken is warm. Leftover chicken keeps in the refrigerator up to 3 days and is excellent in salads or bowls.

boneless, skin-on chicken thighs

fresh lime juice

orange juice

olive oil

garlic, minced

ground cumin

smoked paprika

dried oregano

ground ancho or mild chili powder

black pepper, freshly ground

honey

vegetable oil (for searing)

chicken stock or water

fresh cilantro, chopped

lime wedges (for serving)

optional: pickled red onions

warm corn or flour tortillas

shredded cabbage or lettuce

crema or sour cream

avocado, sliced

Pat the chicken thighs dry with paper towels. In a small bowl combine 2 tsp kosher salt, 1 tsp black pepper, 1 tsp ground cumin and 1 tsp smoked paprika. Rub the spice mixture evenly over the skin and undersides of the chicken pieces. Let rest at room temperature for 15 minutes (or refrigerate up to 2 hours).

Season Chicken

Heat a large ovenproof skillet over medium-high heat. Add 2 tbsp olive oil and heat until shimmering. Place chicken thighs skin-side down, pressing lightly to ensure contact. Sear until skin is deeply golden and crisp, 6–8 minutes. Flip and cook 2 minutes on the other side. Transfer chicken to a plate and reserve pan fat for the braise.

Sear Chicken

While chicken rests, heat 1 tbsp olive oil in the same skillet over medium heat. Add 1 medium diced yellow onion and sauté 4–5 minutes until translucent. Add 4 minced garlic cloves and cook 30 seconds. Add 8 oz quartered tomatillos and 1 jalapeño (stem removed; seed if desired) and cook 3–4 minutes until tomatillos soften and begin to blister.

Prepare Quick Salsa Verde

Transfer the onion-tomatillo mixture to a blender or use an immersion blender. Add 1 cup cilantro (leaves and tender stems), 2 tbsp lime juice, 1 cup chicken stock, 1 tsp ground coriander, 1 tsp salt, 0.5 tsp black pepper and 1 tsp brown sugar (optional). Blend until mostly smooth. Taste and adjust salt, lime, or heat.

Blend & Season

Return the blended salsa verde to the skillet and bring to a gentle simmer. Nestle the seared chicken thighs skin-side up into the sauce. Spoon some sauce over the thighs. Reduce heat to low, cover the skillet (or transfer to a 350°F/175°C oven, covered) and braise until chicken reaches 165°F (74°C) internal temperature and is tender, 25–30 minutes. If oven-braising, check at 25 minutes.

Braise Chicken

While chicken braises, rinse 1.5 cups long-grain rice under cold water until the water runs clear. In a medium saucepan bring 2.5 cups water and 0.75 tsp salt to a boil. Add the rice, stir once, reduce to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork and stir in 1 tbsp butter, 1 tbsp lime juice and 0.5 cup chopped cilantro. Keep warm until serving.

About 10 minutes before the chicken is done, heat a medium skillet or cast-iron pan over medium-high heat. Add 1 tbsp olive oil and 1.5 cups corn kernels. Cook without stirring for 2 minutes to get a char, then stir and cook another 2–3 minutes until golden. Season with 0.5 tsp chili powder and a pinch of salt. Remove from heat.

Assemble & Serve: Spoon cilantro-lime rice onto plates or a serving platter. Arrange braised chicken thighs over the rice and spoon extra salsa verde from the pan over the chicken. Scatter charred corn and pickled red onions around the chicken. Drizzle 0.5 cup Mexican crema or sour cream over the chicken or serve on the side. Garnish with fresh cilantro leaves and serve with lime wedges.