Enchiladas filled with seasonal flavors and topped with red and green sauce.

Christmas Enchiladas

Fluffy pancakes served with syrup and butter.

Pancakes

A moist and sweet cake soaked in three types of milk.

Tres Leches Cake

Flavorful beans served with a hearty soup.

Beans & Pizzole

Eggs served on tortillas topped with a spicy tomato sauce.

Huevos Rancheros

Thick slices of bread dipped in egg and grilled to perfection.

French Toast

A refreshing drink made from hibiscus flowers.

Jamica

Freshly made guacamole served with tortilla chips.

Guacamole

In a bowl, mix together the cooked shredded chicken, cream cheese, chopped green chili, corn, chopped cilantro, and taco seasoning until well combined.

Prepare the Filling

Preheat your oven to 350°F (175°C). In a baking dish, spread a thin layer of red enchilada sauce on the bottom.

Prepare the Sauce

Take a corn tortilla, add a generous scoop of the filling, and roll it up tightly. Place seam side down in the baking dish. Repeat with remaining tortillas.

Fill the Tortillas

Once all tortillas are filled and placed in the dish, pour the remaining red enchilada sauce over the top, then drizzle the green enchilada sauce over that for a festive look.

Add Sauce

Sprinkle the shredded cheese over the enchiladas and cover the dish with foil. Bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Bake

Remove from the oven, let cool for a few minutes, and then serve with sour cream and sliced olives on top.

Serve

Cooked shredded chicken

Cream cheese

Chopped green chili

Corn

Chopped cilantro

Taco seasoning

Corn tortillas

Red enchilada sauce

Green enchilada sauce

Shredded cheese (cheddar or Mexican blend)

Sour cream

Sliced olives

In a large bowl, whisk together the flour, baking powder, sugar, and salt.

Prepare the Batter

In another bowl, combine the milk, egg, melted butter, and vanilla extract.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; some lumps are okay.

Combine Wet and Dry Ingredients

Heat a non-stick skillet or griddle over medium heat. You can brush the surface lightly with butter if desired.

Heat the Pan

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.

Cook the Pancakes

Serve the pancakes warm with butter and syrup on top, to taste.

All-purpose flour

Baking powder

Sugar

Salt

Milk

Butter

Vanilla extract

Syrup (for serving)

Butter (for serving)

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.

Preheat the Oven

In a bowl, whisk together the flour, baking powder, and salt. Set aside.

Mix Dry Ingredients

In a large mixing bowl, beat the butter and sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Cream Butter and Sugar

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Pour the batter into the prepared baking dish and spread evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Combine and Bake

In a bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk.

Prepare Milk Mixture

Once the cake is done and slightly cooled, poke holes all over the top with a fork. Pour the milk mixture over the cake, allowing it to soak in for at least 30 minutes.

Soak the Cake

In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

Make the Whipped Topping

Spread the whipped cream over the soaked cake and sprinkle with ground cinnamon. Chill in the refrigerator for at least 2 hours before serving.

Finish and Serve

Unsalted butter

Granulated sugar

Eggs

Sweetened condensed milk

Evaporated milk

Whole milk

Heavy cream

Powdered sugar

Ground cinnamon

Rinse the dried pinto beans and soak them in water overnight or for at least 8 hours.

Soak the Beans

Drain the soaked beans and place them in a pot with 4 cups of fresh water and 1 tsp of salt. Bring to a boil, then reduce heat and simmer for about 1.5 to 2 hours or until beans are tender. Set aside.

Cook the Beans

In a large pot, heat olive oil over medium heat. Add chopped onion, minced garlic, and bell pepper. Sauté until the onions are translucent, about 5 minutes.

Cook the Vegetables

Stir in the diced zucchini, canned tomatoes, vegetable broth, cumin, chili powder, black beans, and corn. Bring to a boil then reduce heat and let simmer for 20 minutes.

Add Remaining Ingredients

Add lime juice and fresh cilantro. Stir well and season with salt and pepper to taste.

Finish the Soup

Serve the cooked beans alongside the pizzole soup in bowls, allowing guests to add beans as desired.

Combine and Serve

dried pinto beans

water

salt

olive oil

onion, chopped

garlic, minced

bell pepper, chopped

zucchini, diced

diced tomatoes

vegetable broth

cumin

chili powder

black beans, canned, rinsed

corn, frozen

lime juice

fresh cilantro, chopped

In a saucepan over medium heat, add olive oil. Once hot, add diced onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional minute. Stir in diced tomatoes, minced green chili, cumin, salt, and pepper. Simmer for about 10 minutes until the tomatoes break down into a sauce.

In a separate skillet, heat a little olive oil over medium heat. Crack the eggs into the skillet and cook to your desired doneness (sunny side up is traditional).

Cook the Eggs

In another skillet, warm the corn tortillas over medium heat until pliable, about 30 seconds on each side.

Prepare the Tortillas

To serve, place two tortillas on each plate. Top with two eggs and spoon the spicy tomato sauce over the top. Garnish with chopped cilantro and avocado slices.

Assemble the Dish

Olive oil

Onion, diced

Garlic, minced

Tomatoes, diced

Green chili, minced

Cumin

Pepper

Fresh cilantro, chopped

Avocado, sliced

In a mixing bowl, whisk together the eggs, milk, vanilla extract, and cinnamon until well combined.

Prepare the Egg Mixture

In a large skillet, melt the butter over medium heat.

Dip each slice of bread into the egg mixture, making sure to coat both sides well.

Dip the Bread

Place the coated bread slices in the heated skillet and cook for about 3-4 minutes on each side, or until golden brown.

Cook the French Toast

Remove the French toast from the skillet, drizzle with maple syrup, and sprinkle with powdered sugar before serving.

Thick sliced bread

Cinnamon

Maple syrup

In a saucepan, bring 4 cups of water to a boil. Add the dried hibiscus flowers and let them steep for about 15 minutes.

Steep the Hibiscus

After steeping, strain the liquid into a large pitcher, discarding the dried flowers.

Strain the Liquid

While the liquid is still warm, add 1 cup of sugar and stir until completely dissolved.

Sweeten the Drink

Once the mixture has cooled, add 1 tablespoon of lime juice and stir well.

Add Lime Juice

Refrigerate the drink until chilled. Serve over ice and garnish with fresh mint leaves.

Chill and Serve

Dried hibiscus flowers

Water

Lime juice

Mint leaves

Cut the avocados in half, remove the pit, and scoop the flesh into a mixing bowl. Dice the tomato, onion, and jalapeño (if using) and add to the bowl.

Prepare the Ingredients

Using a fork or a potato masher, mash the avocados until you reach your desired consistency (smooth or chunky).

Mash the Avocados

Add the lime juice, salt, diced tomato, onion, cilantro, and jalapeño (if using) to the mashed avocado. Mix well until combined.

Combine Ingredients

Taste the guacamole and adjust the seasoning, adding more salt or lime juice if necessary.

Taste and Adjust

Transfer the guacamole to a serving bowl and serve immediately with tortilla chips.