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!

Corn Cake

Corn Cake

This cake is very easy to make with just a few ingredients. It is perfect with some coffee in the morning or after dinner. You can enjoy this cake with some fresh fruit or delicious ice cream. I like to eat it with just powdered sugar and fresh blueberries. Also, If you’re looking for a light dessert, this is definitely the way to go.


  • 3 cups corn kernels

  • 1 cup unsalted melted butter

  • plus 3 tbsp butter for greasing

  • 3 tbsp flour for dusting

  • 6 large eggs

  • 1 tsp vanilla extract

  • 1 ¼ cup sugar



Preheat the oven to 350℉

  1. Melt the butter at a low heat and set aside to let it cool at room temperature

  2. Add all the ingredients into the blender and blend until a smooth consistency

  3. Grease an 8 inch cake pan with the remaining butter and dust with the flour

  4. Pour the batter into the cake pan and bake for 45-50 minutes or until the cake is firm

Red Snapper a la Veracruzana

Red Snapper a la Veracruzana

Candied Pumpkin with Meyer Lemon Whipped Cream

Candied Pumpkin with Meyer Lemon Whipped Cream