I’m a chef trained at the globally highest rated Mexican restaurant and am here to guide you through modern Mexican recipes and the techniques required. Living in Chiapas, Mexico allows me to interview and bring to my blog rarely interviewed traditional cooks. Enjoy!


Soy un chef formado en el restaurante mexicano con la calificación más alta a nivel mundial y estoy aquí para guiarte a través de las recetas mexicanas modernas y las técnicas requeridas. Vivir en Chiapas, México, me permite entrevistar y llevar a mi blog rara vez entrevistado a cocineros tradicionales. ¡Disfrutar!

Candied Pumpkin with Meyer Lemon Whipped Cream

Candied Pumpkin with Meyer Lemon Whipped Cream

This is one of the many traditional desserts for the Day of the Dead in Mexico. When walking the cemeteries of Mexico during the Day of the Dead, families can be seen eating this traditional dessert on the graves. Every time I taste this dish whether at home or with vendors, it brings memories of my grandmother’s version that was cooked in her little mud built kitchen. This traditional dessert has been updated with a light and refreshing meyer lemon whipped cream and the pumpkin caramel sauce that is made with the pumpkin cooking liquid. Now, it is my chance to pass-on the flavors of the Day of the Dead with my son, Dillinger. This year, he ate some candied pumpkin and I hope that he continues to enjoy and remember the dish.

Day of the Dead altar with local pine needles, marigolds, corn and beans

Day of the Dead altar with local pine needles, marigolds, corn and beans

My son, Dillinger getting his face painted on the Day of the Dead

My son, Dillinger getting his face painted on the Day of the Dead


For the pumpkin

  • 2 medium baking pumpkins

  • water

  • 2 cups piloncillo (brown sugar)

  • 4 cinnamon sticks

  • 5 ea whole cloves

  • 1 tsp allspice

  • pinch kosher salt

For the whipped cream

  • zest of two lemons

  • 1 tsp vanilla extract

  • 2 cups heavy cream

  • 2 tbsp powder sugar



Place the mixer bowl and the whisk in the freezer

  1. With a sharp knife cut the pumpkin into chunks (make sure they’re the same size)

  2. Add the cut pumpkin into a large pot and add enough water to cover the pumpkin

  3. Add the rest of the ingredients, cover and bring it to a boil

  4. Reduce the heat and cook for about 45 minutes or until the pumpkin is tender (add more water if necessary)

  5. Remove the cooked pumpkin and let it cool on a rack to room temperature

  6. In the mean time let the rest of the liquid reduce until it reaches a caramel sauce

  7. Remove the bowl and the whisk from the freezer

  8. Pour the heavy cream, sugar, vanilla extract and lemon zest into the cold bowl and whisk increasing the speed slowly until stiff peaks form (do not over beat it)

  9. Plate pumpkin into the center of a bowl or plate, put the heavy cream on top and drizzle the pumpkin caramel sauce

Corn Cake

Corn Cake

Hibiscus Orange Water

Hibiscus Orange Water