Sopa de Frijol Negro (Black Bean Soup)
Ingredients:
2 cups dried black beans (or 3 cans, drained)
1 tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
1 carrot, chopped
1 celery stalk, chopped
1 tsp cumin
1 tsp smoked paprika
4 cups vegetable broth
Salt & pepper to taste
Lime, cilantro, and crema for garnish
Instructions:
1. If using dried beans, soak overnight, drain, then simmer until tender (1–1.5 hrs).
2. In a large pot, heat olive oil. Sauté onion, garlic, carrot, and celery for 5–7 minutes.
3. Stir in cumin and paprika.
4. Add beans and broth. Simmer for 20–30 minutes.
5. Use an immersion blender to partially puree.
6. Season to taste and serve with lime, cilantro, and crema.
2. Ceviche
Ingredients:
1 lb firm white fish (tilapia, halibut), diced
1 cup fresh lime juice (about 6–8 limes)
1 tomato, diced
½ red onion, finely chopped
1 jalapeño, seeded and minced
1 avocado, diced
¼ cup cilantro, chopped
Salt to taste
Instructions:
1. Marinate fish in lime juice for 30–45 mins (until opaque).
2. Drain slightly and mix with tomato, onion, jalapeño, avocado, and cilantro.
3. Season with salt. Chill before serving.
Horneado Pollo (Baked Chicken)
Ingredients:
4 bone-in chicken thighs
1 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
1 tsp cumin
Salt and pepper
Juice of 1 lime
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rub chicken with oil, spices, and lime juice.
3. Bake for 35–40 minutes, until juices run clear.
Chimichangas (Baked or Fried)
Ingredients:
2 cups cooked shredded chicken (from the baked chicken!)
1 cup shredded cheese
½ cup salsa
6 large flour tortillas
Oil for brushing or frying
Instructions:
1. Mix chicken, cheese, and salsa.
2. Fill tortillas, fold burrito-style.
3. For baked: Brush with oil, bake at 400°F for 20 mins.
For fried: Shallow fry until golden and crisp.
Arroz Rojo (Mexican Red Rice)
Ingredients:
1 cup long grain rice
2 tbsp oil
1 garlic clove
¼ onion
2 tomatoes
2 cups chicken or veggie broth
Salt to taste
Instructions:
1. Blend tomatoes, onion, and garlic into a sauce.
2. In a pan, sauté rice in oil until golden.
3. Add sauce and broth. Bring to boil, reduce heat.
4. Cover and simmer 18–20 mins until rice is tender.
Pico de Gallo
Ingredients:
3 tomatoes, diced
½ onion, finely chopped
1 jalapeño, minced
¼ cup cilantro, chopped
Juice of 1 lime
Salt to taste
Instructions:
1. Mix all ingredients and let sit 15 minutes before serving.
Chocolate Cinnamon Flan
Ingredients:
1 cup sugar (for caramel)
1 can sweetened condensed milk
1 can evaporated milk
3 eggs
1 tsp vanilla extract
2 tbsp cocoa powder
½ tsp cinnamon
Instructions:
1. Melt sugar in a pan until caramelized. Pour into flan mold.
2. Blend remaining ingredients until smooth.
3. Pour into mould over caramel.
4. Place mould in a water bath and bake at 350°F for 50–60 minutes.
5. Cool, refrigerate 4+ hours, invert to serve.
