Salsa de Ajo (Garlic Sauce)

Parcha (Passion Fruit Juice)

Mayo Ketchup Sauce

Filete de Pescado a la Plancha is a dish featuring fresh fish fillets, typically tilapia or snapper, that are marinated and grilled to perfection. This Mexican version highlights the bright flavors of lemon and garlic, paired with a hint of fresh parsley, resulting in a light and flavorful meal. Here's how to prepare it at home.

Filete de Pescado a la Plancha (Grilled Fish)

Flan de Vainilla

Flan de Queso

Guanabana (Soursop Juice)

Flan de Coco

Tres Leches

Limonada (Lemonade)

Mango (Mango Juice)

Tamarindo (Tamarind Juice)

Mofongo w/Salmon

Mofongo w/Fish sauteed in onions

Mofongo w/Breaded Fish

Mofongo w/Grilled Fish Filet

Mofongo w/Creole Shrimp

Mofongo w/Breaded Shrimp

Mofongo w/Garlic Shrimp

Mofongo w/Pork Chunk & Shrimp in garlic sauce

Mofongo w/Roasted Pork

Mofongo w/Creole Pork Chops

Mofongo w/Fried Pork Chops

Mofongo w/Pork Chunks

Peel the garlic cloves and roughly chop them to make blending easier.

Prep the Garlic

In a food processor, add the chopped garlic, olive oil, lemon juice, salt, and black pepper.

Blend the Ingredients

Blend the mixture on high until it reaches a smooth consistency. You may need to scrape the sides of the bowl to ensure everything is well combined.

Process Until Smooth

Taste the sauce and adjust the salt and pepper if needed. If you prefer a stronger garlic flavor, you can add more garlic cloves at this stage.

Adjust the Flavor

If using, add the chopped fresh parsley and pulse a few times to incorporate without fully blending.

Add Fresh Parsley (Optional)

Transfer the garlic sauce to a clean jar or airtight container. It can be stored in the refrigerator for up to one week.

Store the Sauce

Garlic cloves

Olive oil

Lemon juice

Salt

Black pepper

Fresh parsley (optional)

Slice each passion fruit in half and scoop out the pulp with a spoon into a bowl.

Cut the Passion Fruits

In a blender, combine the passion fruit pulp, water, and sugar. Blend on high until well mixed, about 1-2 minutes.

Prepare the Juice Base

Pour the blended mixture through a fine mesh strainer into a large pitcher to separate the juice from the seeds. Use a spatula to press down on the pulp to extract more juice.

Strain the Mixture

Stir in the lime juice into the strained passion fruit juice for added flavor.

Add Lime Juice

Fill glasses with ice cubes and pour the passion fruit juice over the ice. Garnish with mint leaves and lime slices if desired.

Serve the Juice

Fresh passion fruits

Water

Sugar

Lime juice

Ice cubes

Mint leaves

Lime slices

In a medium-sized mixing bowl, combine the mayonnaise and ketchup.

Combine Base Ingredients

Whisk the mayonnaise and ketchup together until the mixture is smooth and well blended.

Mix Thoroughly

Add garlic powder, onion powder, paprika, hot sauce, salt, and black pepper to the bowl.

Add Flavor Enhancers

Mix the ingredients well to ensure that all spices are evenly distributed throughout the sauce.

Incorporate Spices

If desired, add lemon juice and chopped fresh herbs to the sauce.

Enhance Flavor with Optional Ingredients

Stir the mixture again to combine all elements thoroughly.

Final Stir

Taste the sauce and adjust seasoning if necessary, adding more salt, pepper, or hot sauce to suit your taste.

Adjust Seasoning

Serve the mayo ketchup sauce immediately or refrigerate it in an airtight container for up to one week.

Serving Suggestions

Mayonnaise

Ketchup

Garlic Powder

Onion Powder

Paprika

Hot Sauce

Black Pepper

Lemon Juice

Chopped Fresh Herbs (like parsley or dill)

In a bowl, combine the olive oil, lemon juice, minced garlic, salt, and black pepper. Mix well to create a marinade.

Marinate the Fish

Place the fish fillets in the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

Add the Fish

Preheat your grill or grill pan over medium-high heat for about 10 minutes.

Preheat the Grill

Remove the fish from the marinade and place it on the hot grill. Cook for about 4-5 minutes on each side, or until the fish flakes easily with a fork.

Grill the Fish

During the last minute of cooking, sprinkle the chopped parsley over the fish for added flavor.

Add Parsley

Carefully transfer the grilled fish to serving plates. Garnish with additional parsley and serve with lemon wedges on the side.

Plate the Fish

Fresh fish fillets (such as tilapia or snapper)

Garlic cloves, minced

Fresh parsley, chopped

Lemon wedges

Additional fresh parsley, for garnish

In a small saucepan, combine 3 tablespoons of granulated sugar and 1 tablespoon of water. Heat over medium-low heat, stirring gently until the sugar dissolves.

Make the Caramel

Increase the heat slightly and allow the mixture to boil without stirring. Continue cooking until the mixture turns a golden amber color, about 5-7 minutes. Be careful not to burn it.

Cook the Caramel

Quickly pour the caramel into a round baking dish or flan mold, tilting the dish to coat the bottom evenly. Set aside to cool and harden.

Cool the Caramel

In a blender, combine 1 cup of sweetened condensed milk, 1 cup of evaporated milk, 4 whole eggs, and 2 teaspoons of vanilla extract. Blend until smooth and frothy.

Mix the Ingredients

Pour the blended mixture over the hardened caramel in the baking dish.

Pour into Mold

Preheat the oven to 350°F (175°C). Place the flan mold in a larger baking dish filled with hot water (water bath) to help cook the flan evenly. Bake for 50-60 minutes, or until the flan is set and a knife inserted comes out clean.

Bake the Flan

Remove the flan from the oven and let it cool at room temperature. Once cooled, refrigerate for at least 4 hours or overnight.

Cool and Refrigerate

To serve, run a knife around the edges of the flan to loosen it. Invert onto a serving plate, allowing the caramel sauce to drizzle over the top. Slice and enjoy!

Serve the Flan

Sweetened condensed milk

Evaporated milk

Whole eggs

Vanilla extract

Granulated sugar

In a blender, combine sweetened condensed milk, evaporated milk, cream cheese, eggs, and vanilla extract. Blend on medium speed until smooth and well combined.

Blend Ingredients

Preheat your oven to 350°F (175°C). Grease a flan mold or a round cake pan lightly with non-stick cooking spray.

Prepare the Flan Mold

In a saucepan over medium heat, combine granulated sugar and water. Stir gently until the sugar dissolves, then stop stirring and allow it to boil until it turns a deep amber color (about 8-10 minutes).

Once the caramel has reached the desired color, immediately pour it into the prepared flan mold, tilting to coat the bottom evenly. Be cautious as the caramel will be extremely hot.

Coat the Mold

Pour the blended flan mixture over the caramel in the mold. Place the mold in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the mold. Bake in the preheated oven for about 50-60 minutes, or until set.

Combine and Bake

Remove from the oven and let the flan cool at room temperature for about 30 minutes. Then refrigerate for at least 4 hours, or overnight for best results.

To serve, run a knife around the edges of the flan, then invert it onto a serving plate. The caramel sauce will flow over the flan. Slice and enjoy your Flan de Queso!

Unmold and Serve

Sweetened Condensed Milk

Evaporated Milk

Cream Cheese

Eggs

Vanilla Extract

Granulated Sugar

Start by cutting the guanabana in half and removing the seeds. Scoop out the flesh using a spoon and set it aside.

Prepare the Guanabana

In a blender, combine the guanabana flesh, water, sugar (if using), and lime juice. Blend until smooth.

Pour the blended mixture through a fine mesh strainer or cheesecloth into a large pitcher to remove any pulp and seeds.

Strain the Juice

Add ice cubes to the pitcher or directly into glasses before pouring the soursop juice. Stir gently and serve immediately.

Serve with Ice

Guanabana (Soursop)

Sugar (optional)

Lime Juice

Ice Cubes

In a medium saucepan, combine the granulated sugar and water. Place over medium heat and stir until the sugar has dissolved.

Increase the heat and bring to a boil without stirring. Allow the mixture to cook until it turns a golden amber color, about 8-10 minutes.

Quickly pour the hot caramel into a round flan mold or individual ramekins, tilting to coat the bottom evenly. Set aside to cool and harden.

Coat the Flan Mold

In a blender, combine the sweetened condensed milk, coconut milk, eggs, vanilla extract, and a pinch of salt. Blend until smooth and uniform.

Pour the flan mixture over the hardened caramel in the flan mold, ensuring it is evenly distributed.

Pour Mixture into Mold

Preheat your oven to 350°F (175°C). Place the flan mold in a large baking dish and fill the baking dish with hot water until it reaches halfway up the sides of the flan mold.

Prepare for Baking

Bake in the preheated oven for approximately 50-60 minutes, or until the flan is set and a knife inserted in the center comes out clean.

Once baked, remove the flan from the water bath and allow it to cool at room temperature for about 30 minutes. Then refrigerate for at least 4 hours or overnight.

Cool the Flan

To serve, run a knife around the edges of the flan to loosen it. Invert a serving plate over the mold and carefully flip it to release the flan. Garnish with shredded coconut and mint leaves if desired.

Coconut milk

Shredded coconut

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

Preheat the Oven

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Mix Dry Ingredients

In a large bowl, beat the unsalted butter and granulated sugar together until light and fluffy, about 3-5 minutes.

Cream Butter and Sugar

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Add Eggs and Vanilla

Gradually add the dry ingredients to the butter mixture, mixing until just combined.

Combine Mixtures

Pour the batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Bake the Cake

Let the cake cool in the baking dish for about 10 minutes, then transfer to a wire rack to cool completely.

Cool the Cake

In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, and whole milk until well combined.

Combine Milk Ingredients

Once the cake is completely cool, poke holes all over the top using a fork. Slowly pour the milk mixture over the cake, allowing it to soak in.

Soak the Cake

Cover the cake with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Refrigerate

In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Whip the Cream

Spread the whipped cream evenly over the top of the soaked cake. If desired, sprinkle with cinnamon for added flavor.

Salsa De Ajo (garlic Sauce)

Parcha (passion Fruit Juice)

Mayo Ketchup Sauce

Filete De Pescado A La Plancha (grilled Fish)

Flan De Vainilla

Flan De Queso

Guanabana (soursop Juice)

Flan De Coco

Tres Leches

Limonada (lemonade)

Mango (mango Juice)

Tamarindo (tamarind Juice)

Mofongo W/salmon

Mofongo W/fish Sauteed In Onions

Mofongo W/breaded Fish

Mofongo W/grilled Fish Filet

Mofongo W/creole Shrimp

Mofongo W/breaded Shrimp

Mofongo W/garlic Shrimp

Mofongo W/pork Chunk & Shrimp In Garlic Sauce

Mofongo W/roasted Pork

Mofongo W/creole Pork Chops

Mofongo W/fried Pork Chops

Mofongo W/pork Chunks