Recipes

Learn how to prepare authentic beef or goat birria. A comforting dish with the rich flavor of traditional cuisine.

A coastal twist on poblano peppers: stuffed with the finest shrimp from Puerto Vallarta and bathed in a creamy sauce.

From the street to your kitchen. Discover how to marinate meat to achieve that unmistakable sweet, sour, and spicy flavor.

The secret sauce that enhances the flavor of all zarandeado fish. A base of chilies and spices for a smoky and vibrant touch.

Authentic Capirotada recipe. A homemade, sweet, and comforting dessert that evokes the flavors of grandma’s cooking.

A hearty broth full of flavor. We’ll show you how to cook traditional pozole step by step so that it turns out perfectly.

The secret is in the molcajete. Easy recipes for two basic sauces that go with any Mexican dish.

A classic dish of Mexican haute cuisine. Tender chicken bathed in a rich, silky sauce made from toasted almonds and chilies.

The ideal starter for any meal. Prepare the creamiest, most flavorful Crema Poblana, quickly and easily!

Master the double boiler technique to make a smooth, bubble-free flan. A classic, creamy, and spectacular recipe.

Crispy, sweet shrimp coated in shredded coconut. The quintessential beach snack in Puerto Vallarta.

The refreshing Mexican drinks you need. Homemade recipes for rice horchata and fresh Jamaica.

INGREDIENTS: 5 TOMATOES SOUR CREAM 8 CORN TORTILLAS, SLICED INTO STRIPS. VEGETABLE OIL 1 AVOCADO, SLICED OR CUBED. 1 GARLIC CLOVE 3 SLICED OF ONION

INGREDIENTS: for 6 pax  1 KG OF CORN MASA  1 KG OF PORK LEG OR RIBS, CHICKEN OR CHEESE WITH POBLANO STRIPS FOR

Ingredients • 1 turkey or 1 Chicken cut into pieces skinless • 3 pieces of ancho chile, clean- no veins, no seeds • 3 pieces

Ingredients: ½ kg of ground fish or chopped shrimp 2 cucumbers (chopped in little cubes) 3 tomatoes (chopped in cubes) 10 branches of cilantro (chopped

Ingredients: 4 Mahi-mahi or red snapper fish filet. 5 tomatoes seeded and roasted 4 slices onion ¼ cup white vine 3 diferent colors, bell pepper

Cuala 4 Tender corn sliced or 1/2 kilogram of dough 1 liter of milk coconut water or coconut oil Sugar at your taste Process for

10 PIECES OF CHILE POBLANO 1KG OF TOMATOES , ¼ ONION, 1 CLOVE GARLIC.( For the salsa the stuff peppers with cheese) ½ LT OIL