Churros and Chocolate(Churros de Canela)

Cinnamon Churros #churros

One of the highlights of visiting the swap meets in California, were the hot churros that were over a foot long! And then you had all the fresh fruits in a cup with chile and lime! I loved the swap meet! I really miss those days. Then we moved to Houston, which came with there large indoor/outdoor pulga(flea market).   I especially crave churros and chocolate during these cold months near the holiday time. Before I moved away from home, I took it for granted that I could just go out and purchase some freshly fried churros whenever I had a craving. Moving away from all the things I loved and grew up with was not easy. But, the positive thing that came out of it was that it forced me to learn how to recreate many, many recipes and foods that I longed for. And I could not think of a more tasty combination to enjoy with your family and friends during these cold months. Start a new tradition and  prepare churros and chocolate on Christmas day or New Years day! #churrosandchocolate #antojitos

Cinnamon Churros #churros


Yields up to 12 Churros
For the Churros 
3/4 cup water
6 tablespoons butter
2 tablespoons grated piloncillo or dark brown sugar
1/2 teaspoon salt
2 inch piece of cinnamon stick
1 1/4 cups all-purpose flour
1 full teaspoon ground cinnamon
1/2 teaspoon baking powder
2 large eggs
1/2 teaspoon vanilla
Oil for frying
1/2 cup sugar
2 teaspoons cinnamon

A large piping bag and a large star tip for the bag (check your local craft or kitchen store for these larger star tips).




1. For the Churros:In a saucepan, add the water, butter, brown sugar, salt and cinnamon stick. Heat to medium and cook for 3 minutes. Remove cinnamon stick.

2. To the hot liquid, add the flour, cinnamon and baking powder all at once. Stir with wooden spoon until dough forms and cook for another 30 to 40 seconds to toast the flour slightly. Remove from heat and let cool for 10-12 minutes.

3. By hand, or using a mixer, add in the eggs and vanilla until well incorporated. Add batter to piping bag fitted with a large star tip. Set aside.
4. In a 10-inch skillet, preheat 2 1/2 cups of vegetable or canola oil to 350ºF. It’s important to not go higher than 350 degrees, or your churros will not cook all the way through. When ready, twist the end of piping bag filled with batter to push batter down and out. Pipe a 5-inch section of batter carefully into the hot oil. Use a small knife to cut off the sections. Only add 4 to 5 churros at once. Cook for 5 to 6 minutes, turning as needed.

5. Transfer to a plate lined with paper towels for a few seconds, then to a baking sheet that is reserved in a low temperature oven (200 degrees). Once churros are all cooked, mix the reserved sugar and cinnamon in a bowl, dredge churros through until evenly coated. Churros are best enjoyed fresh. Serve with champurrado, hot chocolate or some warm dulce de leche caramel.

Cinnamon Churros #churros

Cinnamon Churros (Churros de Canela) #churros

Mexican Hot Chocolate #mexicanchocolate

For Mexican Hot Chocolate:

2 cinnamon sticks
2- (3.5 ounce) disc of Mexican Chocolate
1 1/2 -2 liters of milk or water

Heat milk or water with cinnamon sticks at medium heat until right before it comes to a boil. Add the chocolate and stir using a wooden spoon to break up the pieces. If possible, use a wooden molinillo to mix and froth the hot chocolate. Serve right away.  

Mexican Hot Chocolate #mexicanchocolate

Churros and Chocolate #churros #mexicanchocolate


Cinnamon Churros #churros

Pork Pibil Riblets (Costillas de Cerdo al Pibil)

Pibil Pork Riblets #pibil #porkribs

I am a curious cook and I like to play with my foods! Food ingredients, that is. As soon as I stumbled upon this package of pork riblets, I knew they would be pork pibil riblets! Believe it or not, one of my staple ingredients in my pantry is a bottle of sour orange. Surprisingly there are 2-3 brands to choose from at the local markets. These pibil pork riblets cooked up so tender and flavorful! There are not many foods I would lick my fingers for, but these were finger licking good!The banana leaves add a distinct flavor that you cannot mistake. And because the riblets are small compared to a whole pork roast, the pibil recado(marinade) really comes through. My husband and I enjoyed these for several meals and even shared some with a friend. The flavors only intensified as the days passed. In the directions  below, I tell you how to use fresh oranges and limes if the bottled sour orange is not available. Go to the end of the post to find the pickled red onion link on my blog. #foodieforlife #pibil

Pork Pibil Riblets #pibil #Porkribs

Pork Pibil Riblets

Yields 6 Servings


3 1/2 pounds pork riblets
Coarse sea salt or kosher salt
Fresh cracked pepper
Granulated garlic powder

For Pibil Marinade(recado)
1 1/2 cups Sour Orange(badia or preferida brand)
1 1/2 oz achiote paste
3 cloves garlic
1/2 tsp cumin
1/2 tsp. oregano
1/2 tsp. pepper
1/4 tsp. clove
1/4 tsp. coriander
1/4 tsp. cinnamon
1/4-1/3 tsp. chile de arbol powder or chipotle
salt to taste

Banana leaves(6 -7)(found in the frozen section)
foil paper


Tips and Variations: You most certainly could use fresh orange juice and fresh lime juice instead of the store bought sour orange. I just find it much more economical to purchase the bottled sour orange and it’s delicious! If using fresh, I would estimate 6  oranges and 3 limes. 



Season the pork lightly with salt, pepper and garlic powder. Set aside.

In the blender, combine the sour orange and the remaining ingredients for the pibil recado. Blend on high until very smooth. Set aside.

Preheat a large griddle pan to medium heat for 5 minutes. Cut the banana leave to a more managable size, such as 11×14. Lay the sections of banana leaves over the hot griddle for just a few seconds to soften them. You will see the color change and become shiny as the leaves release their oil.

Once all the leaves are done, prepare your roasting pan. Line the pan with banana leaves in a criss cross way, so that the leaves hang out of the pan. Add 2 cups of water to the bottom of pan.

Place the pork riblets on top of banana leaves. Pour the pibil recado over the riblets, making sure they are evenly coated. Fold in the banana leaves to cover the pork completely. Cover tight with foil, then a lid to pan, if available.

Roast in a preheated 375 degree oven for 3 1/2 hours or until riblets are very tender. Check for water level after 2 hours.

Once pork is tender, remove the lid, foil and top layer of banana leaves. Place back in over for 25-30 minutes to further brown and caramelize the riblets. Serve over extra banana leaves. Garnish with pickled red onions. Add a side of rice and warm corn tortillas. Link for pickled onions is below.  

Pork Pibil Riblets #pibil #porkribs

Pork Pibil Riblets #porkribs #pibil


Pork Pibil Riblets #pibil #porkribs


Pork Pibil Riblets #pibil #porkribs


Pibil Pork Riblets #pibil #porkribs Pork Pibil Riblets #pibil #porkribs

Pickled Red Onions

Cochinita Pibil~Slow Roasted Pork in Banana Leaves

Beef and Potato with Green Chile-Hot Green!

Potato and Beef with Green Chile #potatoandbeef #greenchile

If you grew up in Los Angeles, there were a million places to enjoy Mexican food! But if you grew up with a Mom that cooked 24/7, eating out did not happen too often. And I am so thankful for that now! One of the few places that my family enjoyed was Ramona’s Mexican Foods. They were popular for their huge burritos filled with beef and potato with green chile and beef chile rojo! Not to mention their chiles rellenos! I have a previous post on my blog about chile con carne y papas, and it’s delicious! I decided to try my hand again and recreating the shredded beef and potato dish that I gew up loving. The previous recipe contains way more green chile and less potatoes. I decided to try a different cut of beef and add extra potatoes. This was more like what I remember from the hot green potato and beef burritos. The recipe has so much flavor, that you honestly don’t need to  many garnishes.  My Dad was self employed and did many jobs for Ramonas in the 70’s. His main job, once a month, was grinding and polishing the large stones that were used in the tortilla making machines. I have vivid memories of my Dad in his garage chiseling the stones to perfection. If you ask me, that job was an art that not everyone could do.  I honestly feel like I  have captured a little bit of those delicious memories with this recipe. #foodieforlife #ramonasmexicanfood

Potato and Beef-Hot Green! #potatoand beef #mexicanfood

Yields 6-8 Servings


2 pounds of beef,previously cooked and shredded(beef filet flank steak or chuck roast). Today I used beef filet.
2 1/2 cups of beef stock
10 Anaheim or mild Hatch green chiles, (or 2 cups store bought roasted and diced green chiles in a can)
4 cloves of garlic, minced
1 medium onion, diced

1 large roma tomato, roughly chopped
3 medium russet potatoes,peeled and diced( 4 1/2 cups total)
3/4 tablespoon of ground cumin
Salt and fresh cracked pepper to taste
Grapeseed or Olive Oil

Tips~ The green chiles I used for this recipe were spicy. If the green chile you are using is mild, you could add a few serranos(3-4) to the recipe. Roast them with the other peppers and chop fine before adding to the recipe. 


1. Start by washing and peeling the potatoes. Dice the potatoes and transfer them to a bowl of cold water. Set aside.

2. Preheat oven to 425 degrees F. Place all the green chiles on a baking sheet. Roast peppers for 15 minutes on each side, transfer plastic bag and let cool. Once cooled, peel blistered skins and remove the seeds and stems. Dice small or slice into very thin strips. Reserve 2 of the peppers aside.

3. Preheat ¼ cup of oil in a deep skillet at medium heat for 3-4 minutes. Drain and then add the potatoes to the skillet with oil. Season w/ a little salt and pepper, cook until lightly browned and cooked through. Stir as needed. Remove 1/2 cup of potatoes and reserve.

4. To the potatoes, add the onions and garlic and cook for 2 minutes. Add the shredded beef, sliced green chile and  beef broth. Stir well to combine. Season with a little salt and pepper.

5. In the blender, combine tomatoes, reserved potatoes and reserved green chile. Add cumin. Blend on high until very smooth. Add to skillet, cover partially, continue cooking for 1 hour or until sauce reduces and becomes thick. Taste for salt as it simmers. Serve with rice and beans or prepare a giant burrito! Buen Provecho! 

Tips~ You can cook the beef the day ahead in the crockpot, seasoned w/ salt, pepper, and garlic powder Reserve the juices and liquid from the beef, add a little water to it and use that for your beef stock. I like using flank steak  or filet of beef for this dish.

Potato and Beef-ot Green! #potatoandbeef #mexicanfood #ramonasmexicanfoods

Minimal ingredients, but so much flavor in the end.

Potato and Beef-Hot Green! #potatoandbeef #mexicanfood #ramonasmexicanfood

I was lucky enought o have some fresh made flour tortillas on hand. I love corn tortillas, but I really wanted to enjoy the potato and beef the way I remembered, in a burrito!

Potato and Beef-Hot Green #potatoandbeef #mexicanfood #burritos #ramonasmexicanfood

Potato and Beef -Hot Green #potatoandbeef #mexicanfood

Super simple to serve. Fresh avocado and pickled jalapeños was all I needed. I enjoyed them thoroughly!

Potato and Beef-Hot Green #potatoandbeef #mexicanfood #ramonas

Next day, I lightly fried some flautas using flour tortillas and the beef and potato filling. I garnished with salsa, lettuce, tomato, onion and avocado!

Potato and Beef Flautas #chileverdeconpapa #mexicanfood

Below is a picture of my Dad, Ramiro, working on one of his tortilla machines

Dad Building Tortilla Machines #tortillas #pinaenlacoina

beef and potato with green chile #beef and potato #carneguisada

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

%d bloggers like this: